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This crunchy Asian-Style Tuna Patty transforms ordinary canned tuna into a fancy dinner with hardly any work. The mix of tasty tuna, fragrant green onions, and the punch from the hot mayo creates a perfect blend of tastes that'll take you across Asia while sitting at your own table.
I originally created these tuna patties when trying to make canned tuna more exciting than just a sandwich. They've now become our go-to Thursday night meal when we want something that seems special but doesn't need much shopping or effort.
Ingredients
- Canned white tuna: Makes the main protein foundation; try to get sustainably caught kinds for better taste and less environmental harm
- Green onions: Bring brightness and a light onion flavor; keep some green bits for topping
- Egg: Acts as the key glue that keeps everything stuck together
- Soy sauce: Adds rich savory depth; pick low sodium if you're watching your salt
- Arrowroot powder: Helps everything stick without gluten; swap for cornstarch if you need to
- Mayonnaise: Gives richness and moisture; use a nice mayo for tastier results
- Garlic cloves: Add flavor punch; fresh works way better than jarred stuff
- Gluten free or panko crumbs: Make the must-have crunchy outside
- Avocado oil: Works great for frying since it doesn't burn easily
- Sesame oil: Gives true Asian flavor; you just need a tiny bit to make a big difference
- Mayonnaise: Makes the smooth base; get a good brand for better flavor
- Lime juice: Gives zing and cuts through the richness
- Sriracha sauce: Delivers the kick; add more or less based on how spicy you like things
- Salt and pepper: For final taste tweaks
How To Make Asian Style Tuna Cakes
- Get your main stuff ready:
- Make sure to squeeze all water from the tuna because extra wetness will make your patties fall apart. Chop the green onions small so they're all about the same size for even flavor. Put the white parts in the mix and save the green tops for sprinkling on top later.
- Whip up the spicy mayo:
- Mix all mayo stuff in a little bowl and stir until it's totally smooth. Take a taste and add more hot sauce if you want. The mayo should have a tangy kick that goes well with the tuna patties without being too strong.
- Blend the tuna cake stuff:
- Put all tuna patty ingredients except the crumbs and oils in a bowl. Use a fork to break up the tuna completely and mix everything evenly. The mixture should stick together when you press it but still feel somewhat fluffy.
- Shape and cover the patties:
- Use a measuring cup to make same-sized patties about 2 inches across. Press them firmly so they stay together but don't squish them too hard or they'll get dense. Roll each patty gently in the crumbs making sure they're totally covered for maximum crunch.
- Fry until golden brown:
- Heat both oils until they shimmer but don't smoke. The sesame oil adds flavor while avocado oil lets you cook at higher heat. Put the patties carefully in the pan with space between them. Cook until dark golden on each side about 2 minutes per side. You should hear a gentle sizzle when they hit the pan.
- Add finishing touches:
- Put the patties on a plate and drizzle with the spicy mayo. Sprinkle with saved green onion tops and sesame seeds to make them look and taste better.
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The trick to these amazing tuna patties is getting the seasonings just right. I found that adding a tiny bit of sesame oil to both the mixture and the cooking oil creates a truly Asian taste that makes canned tuna taste like something from a fancy restaurant. My family now asks for these all the time during our Asian food nights along with a simple cucumber salad.
Storage and Make Ahead Tips
You can make these tuna patties ahead of time and keep them in the fridge uncooked for up to 24 hours. Just form the patties wrap them well and chill until you're ready to coat and cook them. If you want to store them longer cooked patties will stay good in a sealed container in the fridge for up to 3 days. Warm them up in a pan with a little oil to make them crispy again or in a 350°F oven for about 10 minutes.
Serving Suggestions
Make a full meal by putting these tuna patties on top of some mixed greens or next to steamed rice and cooked veggies. For an Asian style spread serve them with cucumber salad dressed with rice vinegar and sesame oil. The spicy mayo sauce also works great for dipping raw veggies or drizzled over some roasted broccoli on the side.
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Variations to Try
While this recipe tastes great as is you can easily change it to match what you like or what you have in your kitchen. Try mixing in finely chopped bell peppers or water chestnuts for extra crunch. Switch the tuna for canned salmon to get more omega-3 fats or throw in some finely chopped cilantro for fresh herb flavor. You can also make it more or less spicy by changing how much sriracha goes in the mayo or adding some finely chopped chili to the tuna mix itself.
Frequently Asked Questions
- → Can I swap the spicy mayo for another sauce?
Sure, try using sweet chili sauce, garlic-infused mayo, or teriyaki for a new twist.
- → How do I keep the tuna patties from falling apart?
Drain your tuna well and don’t forget to add enough binding ingredients like an egg and some flour or arrowroot powder.
- → What’s a good replacement for gluten-free crumbs?
Regular panko, crushed cornflakes, or almond flour work great as substitutes.
- → Is baking these tuna patties an option?
Yep! Bake them at 375°F (190°C) for 15-20 minutes. Flip halfway for even browning.
- → What sides go well with these tuna cakes?
Pair them with steamed veggies, a crisp salad, or rice for a heartier meal.
- → How long do leftovers last?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep them crispy.