Save The smell of sesame oil hitting a hot skillet always pulls me back to my first apartment kitchen, where I learned that Asian-inspired pantry staples could transform something as humble as canned tuna into something that felt special. These tuna cakes became my go-to when I wanted dinner to feel like a treat without actually taking much effort.
I once made these for a lastminute dinner with friends and watched them disappear off the platter faster than I could fry them. Someone actually asked if they were made from fresh sushi-grade tuna, which still makes me laugh.
Ingredients
- Canned white tuna: The pantry workhorse that surprisingly delivers incredible texture when flaked and mixed with the right binders
- Green onions: Both whites and greens bring mild onion flavor that doesnt overpower the delicate fish
- Arrowroot powder: My secret for keeping cakes tender while still holding everything together beautifully
- Soy sauce: Low sodium gives you that savory umami depth without making the mixture too salty
- Mayonnaise: Adds richness and moisture straight into the cake mixture, not just as a topping
- Panko breadcrumbs: Create that restaurantstyle shatteringly crispy exterior we all want
- Sesame oil: Just a splash blended with avocado oil gives that nutty aroma that screams Asian flavors
- Sriracha: Adjust the amount to hit your perfect heat level in the creamy dipping sauce
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Instructions
- Get your mise en place ready:
- Chop those green onions, separating whites from greens, and spread your breadcrumbs in a shallow dish so you can work efficiently once your hands are messy.
- Whisk up the spicy mayo first:
- Combine mayonnaise, lime juice, sriracha, salt and pepper in a small bowl, then tuck it in the fridge to let flavors meld while you work.
- Build the cake mixture:
- In a large bowl, mix the flaked tuna with white onion parts, egg, soy sauce, arrowroot, mayonnaise, garlic, salt and pepper until everything comes together in a cohesive mixture that holds its shape.
- Shape and coat:
- Form 9 small patties, about 2 inches wide, then press each gently into the breadcrumbs to create an even, crispy coating on all sides.
- Fry to golden perfection:
- Heat your blended oils in a nonstick skillet over medium heat, then cook cakes in batches for 2 minutes per side until deeply golden and crisp, transferring to paper towels to drain.
- Bring it all together:
- Arrange the warm cakes on your serving plate, drizzle generously with that spicy mayo, and scatter with green onion tops and sesame seeds for that final touch.
Save These have become my answer to those evenings when takeout sounds tempting but I know I can make something just as satisfying at home.
Making Them Your Own
Ive found that swapping in some crushed wonton wrappers for the breadcrumbs adds incredible crunch and authentic flavor. A tablespoon of grated fresh ginger in the cake mixture brightens everything up beautifully.
Serving Suggestions
Serve these over steamed jasmine rice with extra spicy mayo drizzled over everything. They are also perfect tucked inside butter lettuce cups for a lighter version.
Make Ahead Strategy
You can form the patties and freeze them uncooked between sheets of parchment paper for up to two months. I love having a batch ready for nights when cooking feels impossible.
- Fry frozen cakes directly, adding an extra minute per side
- Reheat cooked cakes in a 375°F oven for 8 minutes to restore crispiness
- The spicy mayo keeps for a week in the refrigerator and is fantastic on burgers too
Save There is something deeply satisfying about turning humble ingredients into something that feels like a tiny celebration.
Common Questions
- → Can I use fresh tuna instead of canned?
Fresh tuna works well if cooked and flaked first. Grill or sear a tuna steak, let cool completely, then break into flakes similar to canned texture. This adds approximately 15 minutes to preparation time.
- → How do I prevent the cakes from falling apart?
Ensure the mixture is thoroughly combined and holds together when squeezed. If too wet, add another tablespoon of breadcrumbs. Chill the formed patties for 15-20 minutes before cooking helps them set and maintain shape during frying.
- → Can I bake these instead of frying?
Baking works for a lighter version. Place coated cakes on a parchment-lined baking sheet, brush with oil, and bake at 400°F for 12-15 minutes per side until golden and crispy. The texture will be slightly less crunchy than pan-fried.
- → How long do these keep and can I freeze them?
Cooked cakes refrigerate well for 3-4 days. Reheat in a skillet over medium heat to restore crispiness. Uncooked patties freeze excellently—place parchment between layers and freeze up to 2 months. Thaw overnight in refrigerator before cooking.
- → What can I substitute for sriracha in the spicy mayo?
Sambal oelek, chili garlic sauce, or gochujang work well as alternatives. Adjust quantity based on desired heat level. For milder flavor, use sweet chili sauce or add paprika with a dash of cayenne pepper instead.
- → Are there other serving suggestions besides rice?
These cakes pair beautifully with Asian slaw, steamed bok choy, or soba noodles. Serve in lettuce cups for low-carb meals, stuff into banh mi-style sandwiches, or arrange over udon noodles with extra spicy mayo drizzled on top.
