Say hello to your new favorite quick dinner. These Asian-style tuna cakes are savory, lightly crispy, and packed with bold, comforting flavor; the kind of meal that feels exciting without taking a lot of effort.
They come together fast (pan or air-fryer), use simple pantry staples, and are easy on the budget, which is exactly why I make them so often. My family loves them, and they disappear so quickly that I've learned to make extra every single time.
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Asian-Style Tuna Cakes
The flavors are balanced, not too salty, not too spicy, and just right for an easy weeknight meal. If you enjoy simple Asian-inspired dinners that deliver big flavor without stress, this recipe is one you'll keep coming back to. And if that's your style of cooking, you'll also love the rest of my Asian-inspired recipes waiting for you
Ingredients
- Tuna - I always keep canned tuna in oil in my pantry for quick meals. Try these with canned salmon, too!
- Breadcrumbs - They help the cakes hold together and get crisp. Panko works too, but will make the cakes drier. I like these crumbs as they are fine and perfect for adding texture without making the patties dry.
- Soy sauce - Adds that savory depth. If you're gluten-free, tamari or coconut aminos are perfect too.
- Ginger - Ground ginger keeps it simple, but fresh-grated ginger will be healthier and bring a brighter kick if you have it.
- Mayo - This is for the spicy mayo sauce. For a lighter version, I always go for Greek yogurt or sour cream.
- If you like fish recipes, try salmon cakes, burgers, and parmesan crusted cod.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Tuna Cakes
- Combine the tuna, egg, breadcrumbs, soy sauce, ginger, salt, and pepper until the mixture sticks together.
- Using this cookie scoop, shape into small patties. I usually aim for 6 to 8.
- Warm a little oil in a pan and cook each patty until golden on both sides. A fish spatula makes flipping these so much easier.
- Mix the mayo and sriracha to make the spicy sauce.
- Drizzle the spicy mayo over the warm tuna cakes or serve it on the side.
One Smart Tip That Makes These Cakes Better
Let the tuna mixture rest for 5 minutes before shaping. It helps everything bind better and makes the cakes hold together beautifully while cooking.
2nd Option: Air Fryer Method for Tuna Cakes
My Tips for the Air Fryer
• If your air fryer runs hot, check them at the 7-minute mark. This is the air fryer brand I swear by!
• Thinner patties cook more evenly, so avoid shaping them too thick.
• A tiny spray of oil makes a big difference with browning.
• For extra crisp edges, add 1 extra minute.
My Favorite Tools
- Nonstick skillet - I used my favorite nonstick pan for this recipe.
- Mixing bowls
- Breadcrumbs - Breadcrumbs keep the patties together. I use this brand.
- Cookies scoop
- My favorite Sriracha brand.
- Silicone spatula - Useful for mixing the tuna mixture smoothly.
Tips
- Thin patties crisp faster, so don't make them too thick.
- A quick rest in the fridge helps the patties firm up if your mix feels soft.
- A hot pan makes the outside golden without drying the inside out.
- Tamari or coconut aminos work great if soy sauce is a no-go.
- You can adjust the spice by adding more or less sriracha.
- These work well air-fried too, just give them a light spray of oil.
- A squeeze of lime brightens the flavors more than you'd expect.
- If the mix feels dry, add a splash of mayo or a tiny bit more soy sauce.
- Don't skip draining the tuna well or the patties won't hold their shape.
Why Everyone Loves These Tuna Cakes
These tuna cakes are crispy on the outside, tender on the inside, and packed with savory flavor; without frying or fancy ingredients. They're quick, budget-friendly, and perfect for busy nights when you still want something exciting on the table.
Serving Suggestions
- Lime cilantro rice or fried rice
- Lettuce cups for a lighter option
- A quick Asian cucumber salad
- Vegetable pancakes
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Freeze the cooked cakes on a tray, then move them to a bag. They keep well for about 2 months.
- To Make Ahead. Form the patties and refrigerate them uncooked for up to a day.
- To Reheat. Warm in a skillet or air fryer so they stay crisp.
More Asian Recipes
- Air Fryer Salmon (in 12 minutes!)
- Asian Beef Sloppy Joes
- Thai Basil Tempeh & Tofu
- Asian Beef Lettuce Wraps
- Air Fryer Shrimp (No Breading!)
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Asian-Style Tuna Cakes with Spicy Mayo
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INGREDIENTS
For Fishcakes
- 2 cans tuna in water, drained (5 oz each)
- 1 large egg
- ¼ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- salt and black pepper, to taste
- 1-2 tablespoons olive oil, for cooking (optional)
Spicy Mayo
- 3 tablespoon mayonnaise, 45 ml
- 1 teaspoon sriracha sauce, 5 ml, or to taste
INSTRUCTIONS
- Combine the tuna, egg, breadcrumbs, soy sauce, ginger, salt, and pepper until the mixture sticks together.2 cans tuna in water, ¼ cup breadcrumbs, 1 tablespoon soy sauce, 1 teaspoon ground ginger, salt and black pepper, 1 large egg
- Shape into small patties. I usually aim for 6 to 8.
- Warm a little oil in a skillet and cook each patty until golden on both sides.1-2 tablespoons olive oil
- 3 tablespoon mayonnaise, 1 teaspoon sriracha sauce
- Drizzle the spicy mayo over the warm tuna cakes or serve it on the side.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Looking for another easy seafood dinner? Try these Shrimp Lettuce Wraps (with the best sauce!)
More Easy Fritters and Cakes
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Julia
quick and easy!