These Asian-style tuna cakes come together fast, taste great, and don’t cost much to make. My family loves them, and they disappear so quickly that I usually make extra. If you like easy Asian-inspired meals, check out more of my Asian recipes here.
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.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
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.
2ND OPTION: Air Fryer Method for Tuna Cakes
- Form the tuna cakes as usual.
- Lightly spray both sides with oil so they crisp up.
- Place them in a single layer in your air fryer basket (don’t stack).
- Air fry at 375°F for 8–10 minutes, flipping halfway.
- Cook until they’re golden and feel firm to the touch.
- Serve with the spicy mayo as usual.
My Tips for 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.
Julia's Tip
Drain the tuna really well before mixing or the cakes won’t hold together.
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
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
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
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Comments
No Comments