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Turn canned tuna into something totally unexpected with these Asian inspired tuna patties. In hardly any time, you'll whip up crispy-edged cakes that are both tangy and bold, way more exciting than you'd imagine from such everyday ingredients. The patties are crunchy on the outside and so soft inside. Pair them with a zippy spicy mayo that takes every bite to a whole new level. If you’re tired of the same old pantry meals but don’t want a fuss, this dish has your back and makes you look like a kitchen pro with almost no work.
We stumbled on these tuna cakes during a wild, busy month when spending ages on dinner just wasn’t an option. My husband couldn’t believe they tasted better than the crab cakes we order at pricier places. And shockingly, my kiddos—who usually steer clear of anything fishy—kept asking for seconds and demanded we make them again the next week.
Tasty Ingredients
- Large eggs: The glue that holds everything together and adds a little moisture too, so nothing falls apart while it cooks
- Fresh garlic cloves: Bring loads of flavor that mellows out and gets a little sweet as you cook the cakes through
- Soy sauce: Adds a punch of savory flavor without covering up the tuna taste
- Green onions: Offer a pop of color and just enough bright onion flavor to round things out
- Fresh ginger root: Bright and zingy, especially if you grate or mince it really fine, much better than the dried version
- Panko breadcrumbs: Give your cakes that tip-top crunch since they don’t soak up too much liquid and still bind everything perfectly
- Toasted sesame oil: A splash of this makes every bite taste nutty and warm—just a bit goes a long way
- Canned tuna: It’s your main filling, and chunk light will be juicier while solid white albacore is firmer so you can pick what texture you want
Simple Steps
- Spicy Mayo Mix:
- Stir together some mayo and sriracha, squeeze in lime, and sprinkle in sesame seeds if you've got them. Taste and tweak to your heat level.
- Cook It Right:
- Stick with medium heat the whole time. That way the patties get golden outside and cook through without scorching any bits.
- Getting That Crust:
- Use a nonstick pan and enough neutral oil—once it’s hot, drop the cakes in and leave room so they don’t stick together, then flip when golden underneath.
- Shaping The Patties:
- Scoop the tuna blend into even mounds with a cup or scale, shape into flat rounds about three inches across, and press the sides together so they don’t break while cooking.
- Check The Mix:
- Give the mixture a gentle mix, then squeeze a bit to see if it holds. Too wet? Toss in some more panko. Too crumbly? Add a tiny touch more sesame oil.
- Add The Binders:
- Beat the eggs with soy sauce and sesame oil first, then pour into the bowl and mix everything together until combined all over.
- Mix Everything Together:
- In a big bowl, toss tuna with panko, ginger, garlic, and green onions until all mixed before anything wet goes in.
- Prep The Tuna:
- Open and drain your tuna really well, then use a fork to gently separate it without turning it into mush. You want some bigger bits left for a soft bite.
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I came up with this one during a time when big, fancy cooking just wasn’t happening, but I still wanted something that felt special at the table. I loved how the simplest stuff from my pantry turned into something so bold—especially once my usually fish-shy kids started asking for more.
Serving Ideas
You can totally change up how you serve these tuna cakes based on what you’re feeling. Lay them on lettuce leaves with extra spicy mayo for an easy, mess-free snack. Make a quick lunch bowl with jasmine rice and stack on the cakes, crunchy carrots, tangy cucumbers, and chunks of avocado. For family dinner, dish them up with a simple veggie stir fry—think bell peppers and snap peas with a splash of soy and garlic to keep the flavors fresh and in sync.
Twists On Flavor
If you like mixing things up, these patties are super easy to tweak. Try throwing in some chopped water chestnuts for extra crunch. Go for a Thai vibe with a handful of cilantro, splash of lime, swap in fish sauce for half your soy, and use a peanut dip instead of spicy mayo. For Japanese flair, stir wasabi into your mayo and sprinkle in some nori bits for a sea-salty kick. Want it Korean style? Add gochujang to both the patty and your mayo for a spicy-sweet combo that really pops.
Storing Extras
If you’re putting away leftovers, cool the cakes, then store in a lidded container—layer with parchment so they don’t stick together. They'll keep well in the fridge for three days. Skip the microwave when reheating (they’ll get soggy). Pop them onto a baking sheet in a 350°F oven for about eight minutes. That gets them hot and keeps them crisp on the outside.
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Making these Asian tuna cakes has really become my go-to meal. It honestly proves that simple basics can lead to super tasty dinners if you know a couple of tricks. It started as a last minute fix and now everyone here asks for them week after week.
Frequently Asked Questions
- → Can I make these tuna cakes ahead of time?
- Totally, you can get the tuna mixed and the patties formed a day before. Keep them covered in the fridge. Right before you cook, roll them in the crumbs for the best crunch.
- → What can I substitute for arrowroot powder?
- Don’t have arrowroot? Cornstarch, tapioca starch, or plain old flour (if gluten isn’t a worry) work fine too.
- → How do I know when the tuna cakes are fully cooked?
- Once both sides are crispy and golden, they're good—usually after about 2 minutes per side. Tuna is already cooked from the can, so you're just making sure it's hot and the outside is crunchy.
- → Can I bake these tuna cakes instead of frying?
- Sure! Pop them in the oven at 400°F (200°C), flip halfway, and bake 10 minutes. They'll be a bit less crunchy but still really nice.
- → What can I serve with these Asian-Style Tuna Cakes?
- They go great with steamed rice, a quick Asian-style slaw, tossed greens, or wrapped up in lettuce. Stir-fried veggies are awesome too if you’re after something lighter.
- → How spicy is the mayo topping?
- With a tablespoon of sriracha it’s got some kick but won’t blow your head off. Like it hotter? Add more! Want it milder? Use less.