Bold Asian-Style Tuna Cakes with Spicy Mayo Recipe

Welcome to your new obsession: Bold Asian-Style Tuna Cakes with Spicy Mayo! These crave-worthy patties pack savory, umami-rich tuna with vibrant vegetables and a gentle crunch, then crown each bite with a zingy, creamy drizzle. Whether you need a speedy weeknight meal or a fun new appetizer, this dish brings approachable ingredients together for a magical flavor experience you’ll want to revisit again and again.

Ingredients You’ll Need

Let’s celebrate how these simple, colorful ingredients transform into something utterly irresistible. Each one brings its own personality, whether it’s crunch, moisture, spice, or richness, so don’t skip a thing!

• Tuna (2 cans, 5 oz each): Use tuna in water for a lighter base, and make sure it’s well-drained for the perfect texture.
• Finely chopped onion (1/4 cup): Adds sharpness and juicy depth to each bite.
• Chopped carrot (1/4 cup): Brings a subtle sweetness and welcome crunch.
• Chopped green onion (1/4 cup): A pop of color and a mellow zing.
• Salt (1/4 teaspoon): Gives balance and elevates all the other flavors.
• Ground black pepper (2 pinches): A tiny kick that rounds everything out.
• Eggs (2): The essential binder to help everything hold together.
• All-purpose flour (3 tbsp): Just enough to create a cohesive, golden patty.
• Neutral cooking oil (2 tbsp): Go for vegetable or avocado oil for crisp, non-intrusive frying.
• Mayonnaise (3 tbsp): Rich, creamy base for that luscious spicy sauce.
• Gochujang (1 tbsp): The game-changer—Korean chili paste for heat and a hint of sweetness.
• Lemon juice (1 tsp): Brightens up and balances the mayo beautifully.
• Optional sugar (1/2 tsp): Rounds out the spicy mayo if you want a touch of sweetness.

How to Make Bold Asian-Style Tuna Cakes with Spicy Mayo

Step 1: Prepare the Mix

Grab your largest mixing bowl and toss in your well-drained tuna, onion, carrot, green onion, salt, and pepper. Add the eggs and flour next. You want to mix just until everything is well incorporated; overmixing can make the cakes tough, and we’re after tender, delicate bites!

Step 2: Form the Cakes

This is the fun, hands-on part. Using clean hands or a spoon, scoop up portions of the mixture and shape into small patties, about 2 to 3 inches wide. You’ll get around 8 cakes—just right for sharing or even tucking extras away for lunch tomorrow.

Step 3: Cook the Patties

Heat your neutral oil in a non-stick skillet over medium heat. Once the oil is shimmering, gently add your tuna cakes, spacing them out so they don’t touch (they need room to get crisp). Cook each side for 2 to 3 minutes until golden brown with irresistibly crispy edges. Work in batches if needed to avoid crowding.

Step 4: Make the Spicy Mayo

While the tuna cakes cook, whisk together the mayonnaise, gochujang, lemon juice, and that optional pinch of sugar if you like things balanced. Stir until velvety smooth and taste—maybe just a little more gochujang if you want extra heat!

Step 5: Serve Hot

Once all the cakes are golden, transfer them to a paper towel-lined plate to drain any excess oil. Plate them up while still warm and either drizzle generously with your spicy mayo or nestle a dollop on the side for dipping. Let the feasting begin!

How to Serve Bold Asian-Style Tuna Cakes with Spicy Mayo

Garnishes

Fresh toppings make these tuna cakes pop both visually and flavor-wise. Sprinkle with extra sliced green onions, a smattering of toasted sesame seeds, or even a pinch of thinly sliced red chili for added color and spicy flair. A wedge of lemon on the side never hurts—just a quick squeeze brightens everything up.

Side Dishes

To round out your meal, try a crisp Asian-style slaw, a bowl of steamed white or brown rice, or chilled cucumber salad. The light, refreshing sides balance the richness and spice of the Bold Asian-Style Tuna Cakes with Spicy Mayo, making for a super satisfying feast.

Creative Ways to Present

If you want to think outside the box, stack the cakes slider-style in mini brioche buns with spicy mayo and crisp lettuce. Or, serve them as a protein-packed bento box component alongside pickled veggies and nori snacks. They also shine atop a salad of mixed greens with a drizzle of spicy mayo as the dressing!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Bold Asian-Style Tuna Cakes with Spicy Mayo in an airtight container and keep them in the fridge for up to three days. The flavors will deepen and mellow a bit, which honestly makes tomorrow’s lunch extra awesome.

Freezing

You can absolutely freeze these! Place the cooled patties in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep in the freezer for up to two months. Store the spicy mayo in a separate container (mayo doesn’t freeze well).

Reheating

For best results, reheat the tuna cakes on a baking sheet in a 350°F oven for 6-8 minutes, or just until heated through and crispy. A toaster oven works beautifully, too. If you’re in a hurry, a quick pan-fry also revives their crisp edges. Microwaving is fast but can make them a bit soft.

FAQs

Can I use fresh tuna instead of canned?

Fresh tuna will work if you cook and flake it first, but canned tuna keeps things speedy and gives that classic texture. Just be sure any tuna you use is well-drained for the best results.

How spicy is the spicy mayo?

The heat level depends on your brand of gochujang and how much you add. Start with the suggested amount, taste, and adjust to suit your preference. For milder palates, you can cut the gochujang down a bit or balance with the extra sugar.

Are Bold Asian-Style Tuna Cakes with Spicy Mayo gluten free?

As written, this recipe uses all-purpose flour. To make it gluten free, substitute your favorite gluten-free flour or even fine rice flour, and ensure any other condiments you use are certified gluten free.

What can I swap for gochujang if I can’t find it?

If you don’t have gochujang, try a mix of sriracha with a dash of soy sauce and a pinch of sugar. The flavor is slightly different but still spicy, tangy, and delicious!

Can I make the mixture ahead of time?

Yes, you can prep the tuna cake mixture up to a day in advance and keep it covered in the refrigerator. Wait to add the flour until just before forming the cakes for the freshest texture.

Final Thoughts

If you’re inspired to bring new flavor and fun to your next meal, there’s nothing like Bold Asian-Style Tuna Cakes with Spicy Mayo to shake up your routine. These are the kind of bites that turn a simple dinner or gathering into something special. Give them a try—you just might discover a new favorite in your weekly rotation!

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