Asian Tuna Cakes Recipe (Quick & Flavorful!)
These Asian Tuna Cakes turn canned tuna into crispy, golden patties packed with garlic, ginger, and soy sauce, served with a creamy sriracha aioli. Ready in under 30 minutes, they’re perfect for a quick lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer, Dinner, Lunch
- Method: Pan-Frying
- Cuisine: Asian
Ingredients
- 10 oz canned tuna in water, drained well (two 5-oz cans)
- 1 large egg, lightly beaten
- ½ cup panko breadcrumbs
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- 2 tablespoons vegetable or canola oil (for frying)
- ½ cup mayonnaise
- 1–2 tablespoons sriracha (to taste)
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced (optional)
Instructions
- In a small bowl, whisk together mayonnaise, sriracha, lime juice, and optional garlic. Refrigerate.
- In a medium bowl, flake the drained tuna with a fork.
- Add egg, panko, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix gently until just combined.
- Divide mixture into 8 portions and shape into 1-inch-thick patties.
- Heat oil in a large skillet over medium-high heat.
- Cook tuna cakes for 3–4 minutes per side until golden and crispy.
- Transfer to paper towels and serve hot with sriracha aioli.
Notes
- Drain tuna extremely well to prevent falling apart.
- Use gluten-free panko and tamari for a gluten-free version.
- Chilling patties for 15 minutes before frying helps them hold shape.
Find it online: https://asilrecipes.com/asian-tuna-cakes-recipe-quick-flavorful/