The crispy exterior gives way to a tender, flavorful inside that dances on your taste buds. Asian Tuna Cakes with Spicy Mayo are like little flavor bombs that make your mouth sing and your stomach do a happy dance. Turkey Taco Stuffed Sweet Potatoes.
Imagine sitting around the dinner table with friends, laughter echoing as you savor these delicious cakes. BBQ Chicken Coleslaw Wraps The perfect dish for casual gatherings or family dinners, they bring joy and flavor to any occasion.
Why You'll Love This Recipe
- These Asian Tuna Cakes are super easy to whip up, making dinner a breeze
- Packed with flavor, they boast a delightful crunch that pleases everyone
- Vibrant colors and aromas make them visually appealing on any plate
- Suitable for serving as an appetizer or a main course, they adapt perfectly to any meal
Family and friends rave about how quickly these tuna cakes disappear at parties.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Tuna: Opt for high-quality tuna packed in water or oil for the best flavor.
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Panko Breadcrumbs: These light breadcrumbs give the cakes an incredible crunch; regular breadcrumbs won’t cut it.
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Green Onions: Fresh green onions add a burst of flavor; choose bright green ones for a pop of color.
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Mayonnaise: Use Japanese mayonnaise if available; it’s creamier and richer than standard brands.
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Soy Sauce: Low-sodium soy sauce works best here; it enhances flavors without overwhelming saltiness.
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Lime Juice: Freshly squeezed lime juice adds brightness and balances the flavors beautifully. Zesty Tequila Lime Chicken.
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Sesame Oil: A drizzle brings depth and an authentic Asian flair to the dish.
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Spices (Ginger & Garlic Powder): These spices elevate the flavor profile; don’t skip them!
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Vegetable Oil (for frying): Use a neutral oil like canola or sunflower oil for frying.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Gather all your ingredients because we’re diving into making these mouthwatering Asian Tuna Cakes with Spicy Mayo! For more inspiration, check out this creamy seafood delight recipe.
Mixing the Ingredients: In a large mixing bowl, combine drained canned tuna, panko breadcrumbs, chopped green onions, mayonnaise, soy sauce, lime juice, sesame oil, ginger powder, garlic powder, and salt. Stir until well combined.
Forming the Cakes: Once mixed thoroughly, use your hands to form small patties about 2-3 inches wide. The mixture should hold together nicely without crumbling apart.
Chilling Time: Place formed patties onto a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. This helps them maintain their shape during cooking.
Heating the Oil: In a large skillet over medium heat, add enough vegetable oil to cover the bottom of the pan. Allow it to heat up until shimmering but not smoking—your kitchen will start smelling heavenly!
Frying the Cakes: Carefully add chilled patties into the hot oil in batches to avoid crowding. Crispy Eggplant Katsu Fry until golden brown on each side—roughly 3-4 minutes per side. You want that perfect crispy exterior!
Mayo Magic: While frying those delicious cakes, whisk together mayonnaise with sriracha in a small bowl for your spicy mayo. Taste it—add more sriracha if you like it extra spicy!
Serve these delectable Asian Tuna Cakes hot with spicy mayo drizzled on top or served on the side for dipping! Enjoy each bite as they burst with flavor while being crispy yet tender inside!
You Must Know
- Asian Tuna Cakes with Spicy Mayo are a delightful twist on traditional seafood cakes
- Their crispy exterior and tender inside deliver an unforgettable taste
- Plus, they’re quick to whip up, making them perfect for busy weeknights or impressing guests at dinner parties
Perfecting the Cooking Process
Start by mixing your ingredients well before frying. Cook the cakes on medium heat until golden brown, about 4-5 minutes per side for that perfect crispiness.
Add Your Touch
Feel free to use fresh herbs like cilantro or basil for added flavor. You can also swap tuna for crab or salmon to create a new favorite.
Storing & Reheating
Store leftover tuna cakes in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat for the best texture.
Chef's Helpful Tips
- Always ensure the pan is hot before adding the cakes; this prevents sticking
- Use canned tuna packed in water for less oiliness
- Don’t overcrowd the pan while frying; it ensures even cooking and browning
I remember the first time I made these cakes; my friends thought I was a culinary genius! They devoured every last bite and begged for the recipe, which made me feel like a rockstar in my kitchen.
FAQ
Can I bake Asian Tuna Cakes instead of frying?
Yes, baking is an option! Bake at 375°F (190°C) for about 20 minutes until golden.
What can I serve with Asian Tuna Cakes?
Pair them with a fresh salad or steamed veggies for a complete meal.
Can I freeze tuna cakes for later?
Absolutely! Freeze uncooked cakes and fry them straight from frozen when ready to eat.
Asian Tuna Cakes with Spicy Mayo
- Total Time: 30 minutes
- Yield: About 8 servings 1x
Description
Asian Tuna Cakes with Spicy Mayo are a delightful fusion of flavors and textures, combining a crispy exterior with a tender, savory inside. Perfect for appetizers or main courses, these cakes are sure to impress at any gathering. Paired with a zesty spicy mayo, each bite is a burst of deliciousness that will leave your guests wanting more.
Ingredients
- 2 cans (5 oz each) high-quality tuna, drained
- 1 cup panko breadcrumbs
- 4 green onions, chopped
- 1/3 cup mayonnaise (preferably Japanese)
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh lime juice
- 1 tsp sesame oil
- 1 tsp ginger powder
- 1 tsp garlic powder
- Vegetable oil (for frying)
Instructions
- In a large mixing bowl, combine the drained tuna, panko breadcrumbs, chopped green onions, mayonnaise, soy sauce, lime juice, sesame oil, ginger powder, garlic powder, and salt. Mix until well combined.
- Shape the mixture into small patties about 2-3 inches wide.
- Chill the formed patties on a parchment-lined baking sheet for at least 30 minutes to help them maintain their shape while cooking.
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Fry the patties in batches for about 3-4 minutes on each side until golden brown and crispy.
- For the spicy mayo, whisk together mayonnaise and sriracha to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 30mg
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