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These Asian-style fish patties turn ordinary canned tuna into crunchy, tasty bites with a punchy hot mayo that makes weekday meals special. They mix everyday cupboard items with fancy restaurant flavors, so you can whip up something quick that doesn't feel like a compromise.
I came up with these tuna patties while trying to find a smart way to use canned stuff during a super hectic week. What began as just using up pantry leftovers has turned into one of our family's most asked-for dinners, especially when we want Asian flavors without calling for delivery.
Ingredients
- Canned white tuna gives you plenty of lean protein as your starting point. Go for water-packed, sustainably caught kinds for the nicest taste and feel
- Green onions add a gentle flavor kick that works great with tuna. Using the white and green parts separately creates more complex taste
- Egg works as the crucial glue that keeps everything stuck together
- Soy sauce brings that deep savory taste that gives these patties their Asian character
- Arrowroot powder soaks up extra water and makes the texture better. Plain flour works fine too if you don't care about gluten
- Mayonnaise keeps everything moist so your patties won't dry out
- Garlic adds that wonderful smell and taste that makes everything better
- Panko or gluten free crumbs give you that amazing crunchy outer layer
- Avocado oil won't burn at high heat, so it's perfect for getting that golden outside
- Sesame oil adds that lovely nutty flavor that makes these taste authentically Asian
How To Make Asian Tuna Cakes with Spicy Mayo
- Mix your tuna blend
- Get all the water out of your tuna by pressing it with a fork. This stops your cakes from getting soggy. In a bowl, mix your flaked tuna with the white parts of your green onions and save the green tops for later. Throw in your egg, soy sauce, arrowroot powder, mayo, and chopped garlic. Add some salt and pepper. Stir everything together well but don't overdo it or your cakes might end up too compact.
- Shape your patties
- Take about two spoonfuls of mix for each cake and shape them into rounds about two inches across and half an inch thick. Press them firmly so they stay together. Put your breadcrumbs on a plate and press each cake into them, making sure both sides get covered. Let them sit for 5 minutes before you cook them for best results.
- Cook until golden
- Warm up a non-stick pan over medium heat and put in a spoonful of avocado oil with a few drops of sesame oil. When the oil starts to shimmer but isn't smoking yet, carefully put your cakes in without crowding the pan. Cook them about 2 minutes on each side until they turn a nice golden brown. They should be hot inside but still juicy. Put them on a paper towel to soak up extra oil.
- Whip up your spicy mayo
- In a small bowl, mix half a cup of mayo with a spoonful of lime juice and one or two teaspoons of sriracha sauce depending on how spicy you like it. Add a bit of salt and pepper. For extra flavor, you might want to add some sesame oil drops or a bit of grated ginger to your sauce.
The thing I love most about this dish is how the outside gets so crispy while the inside stays soft and tender. When my little girl first tried them as a toddler, she called them "fish cookies" and that name just stuck around our house. Now we make them at least twice every month and they've become our favorite way to jazz up plain old canned tuna.
Great Side Dishes
These Asian tuna patties go really well with a basic cucumber salad tossed in rice vinegar with a touch of sugar. The cool, crunchy cucumbers balance out the warm, savory patties just right. For a bigger meal, serve them on top of some steamed jasmine rice or with a side of stir-fried veggies. The hot mayo sauce is also great for dipping raw veggie sticks into.
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Keeping and Planning Ahead
These tuna cakes stay good in the fridge for up to three days if you keep them in a sealed container. To warm them up, just pop them in a 350°F oven for about 10 minutes or heat them in a pan over medium heat until they're hot again. You can keep the spicy mayo in the fridge separately for up to a week, and it actually tastes better after sitting for a day. You can also freeze the raw tuna cakes by putting them on a baking sheet lined with parchment until they're frozen solid, then moving them to a freezer bag. When you cook frozen ones, just add an extra minute or two per side.
Clever Swaps
If you don't like tuna, these cakes work just as well with canned salmon or even crabmeat. If you can't eat eggs, a flax egg works really well to hold everything together. Coconut aminos are a great stand-in for soy sauce if you avoid soy products. You can make the spicy mayo with Greek yogurt instead of regular mayo for a tangy, lighter version. If you don't want it too spicy, just use less sriracha or leave it out completely and add a bit of honey for a sweet creamy sauce instead.
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Frequently Asked Questions
- → Could I replace canned tuna with fresh?
Sure! Swap 2 cans with about 1 cup of fresh cooked tuna. Just make sure it’s fully cooked, then flake and mix it with the other ingredients.
- → What’s a good alternative to arrowroot starch?
You can swap it for all-purpose flour, cornstarch, rice flour, or even potato starch. Stick to the same 2-tablespoon amount for binding the patties together.
- → Are these patties gluten-free?
They can be! Stick to gluten-free breadcrumbs, use tamari in place of soy sauce, and make sure your arrowroot starch is certified gluten-free.
- → Which sides work best with these tuna patties?
You’ll love them with dishes like steamed rice, a cucumber salad, stir-fried veggies, or Asian slaw. For something lighter, toss them on a pile of greens and drizzle with the spicy mayo.
- → How can I make the mayo milder?
Dial back the spice by reducing the sriracha or switching it for a gentler hot sauce. Adding a little honey or some extra plain mayo can mellow the heat, too.
- → Can I oven-bake instead of frying?
Definitely! Set them on a baking sheet lined with parchment, give them a light coat of oil, and bake at 400°F (200°C) for 15-20 minutes. Flip halfway through for even browning.