Name: Delicious Tuna Cakes with Spicy Mayo Ready in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 can Canned Tuna (Use solid white albacore for best flavor); 1 cup Chopped Onion (Can substitute with green onions for milder taste); 1 cup Grated Carrot (Fresh is better than frozen); 1/2 cup Chopped Green Onion (Can be omitted); to taste Salt (Essential seasoning); to taste Pepper (Essential seasoning); 2 Eggs (Beaten); 1/2 cup Flour (Gluten-free flour can be used); as needed tablespoons Oil (Neutral oil for frying); 1/2 cup Mayonnaise (Greek yogurt can be a lighter substitute); 1 tablespoon Gochujang (Adjust to taste); 1/2 tablespoon Lemon Juice (Rice vinegar can serve as a replacement); 1 teaspoon Sugar (Consider honey or agave as alternatives)

There’s something special about the aroma of patties sizzling in a hot skillet, and these Spicy Asian-Style Tuna Cakes with Creamy Mayo Drizzle are no exception. Ready in under 30 minutes, this quick and easy recipe is perfect for those busy weeknight dinners. Not only are these tuna cakes protein-packed and nutritious, but they also promise a delightful crunch, thanks to their crispy exterior, contrasting beautifully with the tender inside. Plus, the creamy spicy mayo elevates each bite to sheer satisfaction. Whether you’re serving them for a casual lunch or a cozy dinner, I guarantee this dish will have everyone coming back for seconds. So, are you ready to transform your canned tuna into something extraordinary? Let’s dive into this delicious recipe!

Why are Tuna Cakes with Spicy Mayo irresistible?

Quick and Easy: These tasty tuna cakes come together in just 30 minutes, making them perfect for those hectic weeknights.
Protein-Packed: Each bite is loaded with protein, keeping you full and satisfied without any guilt.
Crispy Goodness: The delightful contrast of a crispy exterior and a tender interior will have your taste buds dancing.
Customizable: You can easily swap ingredients to suit your palate, whether it’s using salmon instead of tuna or adjusting the mayo’s spice level.
Crowd-Pleaser: They’re an ideal dish for family dinners or casual get-togethers—everyone will love them, guaranteed!
Serve these alongside some crispy Asian slaw for a complete meal that shines, just like other favorites such as Spicy Noodles Korean and Spicy Chipotle Chicken.

Tuna Cakes with Spicy Mayo Ingredients

For the Tuna Cakes
• Canned Tuna – Use solid white albacore for the best flavor and texture in your tuna cakes with spicy mayo.
• Chopped Onion – Adds sweetness and depth; substitute with green onions if desired for a milder taste.
• Grated Carrot – Provides natural sweetness and enhances texture; fresh is always better than frozen.
• Chopped Green Onion – Great for garnish and adding flavor; can be omitted if you’re short on ingredients.
• Salt & Pepper – Essential seasonings to amplify all flavors; adjust to suit your taste preferences.
• Eggs – Acts as a binding agent, helping the mixture hold together; 2 beaten eggs work perfectly.
• Flour – Offers structure and binds the patties; gluten-free flour can be used if needed.
• Oil – Use a neutral oil for frying to achieve that perfect crispy texture.

For the Spicy Mayo Drizzle
• Mayonnaise – Forms the base of the drizzle; Greek yogurt can be a lighter substitute if preferred.
• Gochujang – This Korean chili paste adds spice and depth; adjust the amount according to your heat tolerance.
• Lemon Juice – Delivers acidity to balance the richness of the mayo; rice vinegar can serve as a replacement.
• Sugar – Balances flavors in the mayo; consider honey or agave as natural alternatives for a healthier option.

Step‑by‑Step Instructions for Tuna Cakes with Spicy Mayo

Step 1: Prepare Mixture
In a large mixing bowl, combine one can of drained solid white albacore tuna, chopped onion, grated carrot, and green onion. Season with salt and pepper to taste. Add two beaten eggs and a half cup of flour to the mixture, stirring until everything is well combined and forms a cohesive batter. This flavorful blend will be the base for your delicious Tuna Cakes with Spicy Mayo.

Step 2: Form Patties
Take the tuna mixture and shape it into small patties, about 2-3 inches in diameter. This should yield approximately eight patties. Place them on a plate, ensuring there’s space between each one to prevent sticking. The patties should be firm enough to hold their shape but still moist, ready to be cooked to crispy perfection.

Step 3: Cook Patties
Heat a generous amount of neutral oil in a skillet over medium heat. Once the oil is shimmering, carefully add the patties, ensuring they do not touch. Cook for 2-3 minutes until golden brown on one side, then flip and cook for another 2-3 minutes until both sides are crispy and heated through. This step transforms your tuna mixture into mouthwatering Tuna Cakes.

Step 4: Make Spicy Mayo
While the tuna cakes are cooking, whisk together half a cup of mayonnaise, a tablespoon of gochujang, the juice of half a lemon, and a teaspoon of sugar in a small bowl. Mix until smooth, adjusting the level of gochujang to cater to your desired spice level. This creamy spicy mayo will enhance the flavors of your Tuna Cakes.

Step 5: Serve
Once the tuna cakes are cooked, transfer them to a plate lined with paper towels to drain excess oil. Serve the crispy, warm Tuna Cakes with Spicy Mayo drizzled over the top, or use the mayo as a dip on the side. Pair with a refreshing salad or crispy Asian slaw for a delightful meal that will have everyone asking for seconds.

Tuna Cakes with Spicy Mayo Variations

Feel free to get creative with these variations to make your Tuna Cakes truly your own; let your taste buds guide you!

Salmon Substitute: Swap canned tuna for canned salmon for a richer, more robust flavor that still packs a protein punch.
Veggie Boost: Add finely chopped bell peppers or grated zucchini to the mixture to sneak in additional nutrients and freshness.
Herb Infusion: Stir in fresh herbs like cilantro or parsley for a burst of color and flavor, brightening up each bite.
Texture Twist: Try adding panko breadcrumbs instead of regular flour for an extra crispy texture outside, giving you that delightful crunch.
Citrusy Flavor Pop: Replace lemon juice in your mayo with lime juice for a refreshing twist that complements the spice perfectly.
Heat Adjustment: For a milder kick, reduce the gochujang in the mayo or add a touch of garlic powder for savory depth.
Asian Dipping Sauce: Serve the tuna cakes with a side of soy sauce, adding soy sauce, sesame oil, and a sprinkle of sesame seeds for a flavorful dip.
Fusion Serve: Try serving them in a lettuce wrap with crunchy veggies for a low-carb option that stays true to Asian flavor profiles, similar to a fresh salad or Asian-style wraps.

Enjoy experimenting with these variations, and consider pairing your Tuna Cakes with Spicy Mayo alongside a light, colorful salad or a refreshing serving of Coffee Pancakes Chocolate for a delightful meal experience!

How to Store and Freeze Tuna Cakes with Spicy Mayo

Fridge: Store cooked tuna cakes in an airtight container for up to 2 days. Make sure they’re completely cooled before sealing to maintain their texture.

Freezer: Uncooked patties can be frozen for up to 3 months. Lay them out in a single layer on a baking sheet until firm, then transfer to an airtight container or freezer bag.

Reheating: To reheat, cook frozen patties in a skillet over medium heat until crispy and heated through, approximately 5-7 minutes on each side. Enjoy your flavorful tuna cakes with spicy mayo warm!

Defrosting: Allow frozen patties to thaw overnight in the fridge before reheating for best results; this helps retain their delicious texture and flavor.

What to Serve with Spicy Asian-Style Tuna Cakes?

Creating a memorable meal is all about delightful pairings that complement the bold flavors of your dish.

Crispy Asian Slaw: A crunchy slaw with tangy dressing adds freshness that contrasts beautifully with the rich tuna cakes.
Steamed Jasmine Rice: Fluffy jasmine rice serves as a mild base, soaking up the creamy spicy mayo’s flavor while balancing the spiciness of the tuna cakes.
Simple Cucumber Salad: Light and refreshing, this salad brings a crisp bite that harmonizes well with the hearty tuna cakes, perfect for a summertime meal.
Roasted Sweet Potatoes: Their natural sweetness provides a delightful contrast to the spicy flavors, creating a well-rounded plate everyone will adore.
Chili Garlic Edamame: A protein-rich side that mirrors the flavors of the cakes while offering a zingy kick; it’s both satisfying and healthy.
Light Coconut Curry Soup: Serve this warm alongside your tuna cakes for an exciting fusion of flavors; the subtle sweetness pairs well with the savory cakes.
Lemonade or Iced Green Tea: Refreshing drinks can wash down the spices beautifully, while a hint of sweetness keeps the palate happy amidst the bold flavors.
Green Tea Ice Cream: For dessert, this cool treat contrasts the rich, savory dish ended the meal on a delightful note.
Fruit Sorbet: Light and refreshing, sorbet balances the meal’s seasoning with a touch of sweetness, creating a light finish.
Mochi Donuts: Introducing this fun dessert adds an unexpected twist to the meal, leaving your diners pleasantly surprised!

Make Ahead Options

These Spicy Asian-Style Tuna Cakes with Creamy Mayo Drizzle are perfect for meal prep enthusiasts! You can mix the tuna, chopped onion, grated carrot, eggs, and flour up to 24 hours in advance and store it in an airtight container in the refrigerator. Form the patties right before cooking to ensure they maintain their texture. Additionally, uncooked tuna cakes can be frozen for up to 3 months; just arrange them on a baking sheet, freeze until solid, and transfer to a freezer-safe bag. When you’re ready to cook, simply thaw in the fridge overnight and fry as instructed, ensuring quick evenings without sacrificing flavor or quality!

Tips for the Best Tuna Cakes with Spicy Mayo

Drain Tuna Well: Ensure your canned tuna is thoroughly drained to prevent a soggy mixture, which can cause the tuna cakes to fall apart during cooking.
Don’t Overcrowd the Skillet: For crispy results, fry patties in batches. Overcrowding can lead to steaming instead of frying, affecting the texture.
Adjust Binder as Needed: If your patties are crumbling, add an extra egg or more flour to the mixture for better cohesion in your tuna cakes with spicy mayo.
Spice Sensitivity: Customize the level of gochujang in the mayo based on your diners’ preferences, especially if kids are joining the meal.
Crispy Finish: Keep the oil hot during cooking for that golden, crispy exterior. A quick test is to drop a small piece of batter into the oil; it should sizzle immediately.

Tuna Cakes with Spicy Mayo Recipe FAQs

How do I choose the best canned tuna?
Absolutely! Look for solid white albacore tuna, which offers the best flavor and texture for your tuna cakes with spicy mayo. It’s important to ensure that the tuna is packed in water rather than oil for a healthier option. Always check for any dark spots or an off-putting smell—those are signs that the tuna may not be fresh.

What’s the best way to store leftover tuna cakes?
You can store your cooked tuna cakes in an airtight container in the fridge for up to 2 days. Make sure they cool completely before sealing the container to help maintain their texture. If they start to feel a bit soggy, a quick reheat in a skillet will help them regain their crispy finish.

Can I freeze uncooked tuna patties?
Yes, you can! Uncooked patties can be frozen for up to 3 months. First, lay them out on a baking sheet in a single layer to freeze until firm. Then, transfer them to an airtight container or freezer bag. Just remember to thaw them overnight in the fridge before cooking for best results.

Why are my tuna cakes falling apart?
If your patties are falling apart, it may be due to not enough binding agents. I recommend adding an extra egg or a little more flour to your mixture. Make sure to mix thoroughly and avoid overloading your skillet while cooking, as this can lead to steaming instead of frying, which could affect the structure.

Is this recipe suitable for people with allergies?
Great question! This recipe contains common allergens like fish, eggs, and wheat (from the flour). If you’re looking for alternatives, consider using canned salmon or chickpeas for a vegetarian option. You can also substitute the eggs with ground flaxseed mixed with water or a commercial egg replacer for a vegan version. Always check labels for allergies specific to your dietary needs.

How can I adjust the spice level in the mayo?
Very easily! If you want to decrease the heat in the spicy mayo drizzle, simply reduce the amount of gochujang you add. Start with a small amount—about half a tablespoon—and taste before adding more. Alternatively, you can blend in some garlic powder, and herbs, or even a hint of honey to balance out the flavors without increasing the spice!