Asian Tuna Cakes
Asian Tuna Cakes are crispy, golden patties made with flaked canned tuna, fresh ginger, and soy sauce, pan-fried to perfection and finished with a drizzle of spicy sriracha mayo. They’re a quick, flavorful dinner that comes together in about 25 minutes using simple pantry staples.
Equipment
- Large nonstick skillet
- Mixing bowl
- Plate or small baking sheet
- Spatula
Ingredients
- 12 oz canned light tuna drained and flaked
- 1 cup panko breadcrumbs divided
- 2 large eggs beaten
- 2 tbsp mayonnaise
- 1/4 cup green scallions thinly sliced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 3 tbsp neutral oil for frying
- 1/4 cup sriracha mayonnaise
- 1 tsp black sesame seeds
Instructions
- In a large bowl, combine the drained tuna, 1/2 cup panko, beaten eggs, mayonnaise, scallions, ginger, and soy sauce. Stir gently until evenly mixed.
- Divide the mixture into 8 equal portions and shape into patties about 1/2-inch thick. Place the remaining 1/2 cup panko on a plate and press both sides of each patty into the crumbs to coat lightly.
- Arrange the coated patties on a plate and refrigerate for 10 minutes to firm up.
- Heat the neutral oil in a large nonstick skillet over medium-high heat until shimmering.
- Carefully place the patties in the hot oil in a single layer, working in batches if needed. Cook for 3-4 minutes per side until deeply golden and crisp.
- Transfer to a paper towel-lined plate to drain. Drizzle with sriracha mayo and sprinkle with black sesame seeds before serving.
Notes
Storage: Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked cakes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in a dry nonstick skillet over medium heat for 2-3 minutes per side to restore crispness. Avoid the microwave, which will make the panko coating soft.
Best Tips: Drain the tuna very well to prevent soggy cakes. Chilling the patties before frying helps them hold their shape. Use a light hand when shaping to keep the centers tender.
Variations: Swap canned tuna for canned salmon. Add a teaspoon of sriracha to the tuna mixture for extra heat. Use gluten-free panko and tamari for a gluten-free version.