Save The smell of sesame oil hitting a hot pan still takes me back to my first apartment kitchen, where I discovered that canned tuna could become something extraordinary. I was broke and tired of the same old sad lunches, so I started experimenting with whatever Asian condiments I had in the fridge. These crispy little cakes came together on a Tuesday night, and my roommate wandered in asking what smelled so incredible. Now they are my go-to when I want something that feels special but comes together in under half an hour.
Last summer I made these for a beach house dinner with friends, and everyone kept hovering around the kitchen waiting for the next batch to come out of the pan. My friend Sarah, who swears she hates tuna, ended up eating three cakes and asking for the recipe right there at the counter. Something about mixing familiar comforting flavors with that irresistible crispy crunch just makes people happy.
Ingredients
- White tuna in water: Canned tuna works perfectly here, and draining it well prevents soggy cakes
- Green onions: Using both whites and greens gives layers of onion flavor throughout
- Egg: The binder that holds everything together into perfect patties
- Soy sauce: Low sodium lets you control salt levels while adding that essential umami depth
- Arrowroot powder: My secret for keeping cakes tender, though flour works too
- Mayonnaise: Adds moisture inside the cakes and creates that creamy spicy sauce
- Garlic: Fresh minced garlic packs way more punch than garlic powder
- Breadcrumbs: Panko creates that restaurant quality crunch everyone loves
- Avocado and sesame oil: The blend gives you a high smoke point plus that signature Asian aroma
- Sriracha: Adjust the amount to match your heat tolerance perfectly
Instructions
- Get everything ready:
- Chop those green onions, keeping the green tops separate for later, and pour your breadcrumbs into a shallow dish so you are ready to coat
- Whisk up the spicy mayo:
- Stir together the mayonnaise, lime juice, sriracha, salt and pepper until smooth, then pop it in the fridge to let flavors meld
- Make the tuna mixture:
- In a large bowl, combine the flaked tuna, white parts of green onions, egg, soy sauce, arrowroot, mayonnaise, garlic, salt and pepper until everything holds together when you squeeze it
- Shape into patties:
- Form the mixture into 9 small cakes, about 2 inches wide, then press each one gently into the breadcrumbs to coat all sides
- Fry until golden:
- Heat your oils in a nonstick skillet over medium heat and cook the cakes in batches for 2 minutes per side until crispy and golden, transferring to paper towels when done
- Bring it all together:
- Arrange the warm cakes on a platter and drizzle with that spicy mayo, then scatter green onion tops and sesame seeds on top
Save My daughter now requests these for her birthday dinner every year, which is pretty high praise from an 11 year old. I love watching her carefully assemble each bite with extra sauce, just like I taught her.
Make Ahead Magic
I often double the recipe and freeze uncooked patties between parchment paper layers. They go straight from freezer to hot pan, taking just a minute longer per side. Having homemade quality meals ready on busy weeknights feels like cheating in the best way possible.
Serving Ideas Beyond The Plate
These cakes are incredibly versatile. I have served them as appetizers, topped lunch bowls, and even tucked them into lettuce wraps for low carb friends. The spicy mayo works on everything from burgers to roasted vegetables, so I usually make extra.
Getting That Perfect Crunch
The difference between good and great tuna cakes comes down to that crispy exterior. I learned to toast the panko briefly in a dry pan before coating, which adds extra crunch without extra oil. Also, letting the coated patties sit for 5 minutes before frying helps the breadcrumbs adhere better.
- Do not press down on the cakes while they cook or you will lose the fluffy interior
- Make sure your oil is properly hot by dropping in a few breadcrumb crumbs first
- Let cakes rest on a wire rack instead of paper towels to keep both sides crisp
Save There is something deeply satisfying about transforming humble pantry ingredients into something that feels like a treat from a restaurant. These tuna cakes have become my backup plan for everything from unexpected guests to nights when takeout sounds tempting but homemade feels better.
Recipe Questions & Answers
- → Can I use fresh tuna instead of canned?
Yes, you can substitute fresh tuna. Cook and flake about 12 oz fresh tuna before mixing with the other ingredients. Keep in mind fresh tuna may result in a slightly softer texture compared to the firmer consistency of canned tuna.
- → How do I prevent the cakes from falling apart?
Ensure the mixture is well-blended and holds together before forming patties. Chilling the mixture for 15-20 minutes before shaping helps. Coat evenly with breadcrumbs and press gently to adhere. Don't flip too early—wait until the first side is golden and set.
- → Can I bake these instead of frying?
Yes, place formed patties on a parchment-lined baking sheet, brush with oil, and bake at 400°F (200°C) for 12-15 minutes per side until golden. They won't be quite as crispy as pan-fried but still delicious.
- → How long do leftovers keep?
Store cooked cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven for 5-7 minutes to restore crispiness. The spicy mayo keeps separately for up to a week.
- → What can I serve with tuna cakes?
Serve over steamed jasmine rice, alongside Asian slaw, or tucked in butter lettuce cups for a low-carb option. They also pair well with cucumber salad, pickled vegetables, or miso soup for a complete meal.
- → Can I make these gluten-free?
Absolutely. Substitute arrowroot powder or a gluten-free flour blend for regular flour, and use gluten-free breadcrumbs or crushed gluten-free crackers. Always check labels on soy sauce and condiments to ensure they're certified gluten-free.