Save The first time I made these tuna cakes, I was trying to use up pantry staples on a Tuesday night when motivation was running low. Something magical happened when that crispy exterior hit the hot pan, the sesame oil scent filling my tiny kitchen. My roommate poked her head in, asking what smelled so incredible, and suddenly we were both standing over the stove, sneaking bites before they even made it to plates.
Last summer, I served these at a beach house dinner with friends who claimed they didnt like seafood. They went back for thirds, and someone actually asked if there was a secret ingredient. Watching people change their minds about tuna while the sun set over the ocean is one of my favorite food memories now.
Ingredients
- White tuna in water: Drained well and flaked, this becomes the perfect base that absorbs all those Asian flavors
- Green onions: The whites go into the cakes for subtle bite while the green tops make the prettiest garnish
- Egg and mayonnaise: These work together to keep the cakes tender and prevent them from drying out
- Soy sauce: Low sodium gives you that umami depth without making everything too salty
- Arrowroot powder: This is my secret for keeping cakes together without making them heavy or gummy
- Breadcrumbs: Panko creates the most satisfying crunch but gluten-free works beautifully too
- Avocado and sesame oil: The blend handles high heat beautifully while adding that nutty aroma
- Mayonnaise, lime juice and sriracha: Three simple ingredients that make a sauce youll want to keep in your fridge always
Instructions
- Get everything ready:
- Chop those green onions, keeping the whites and greens separate, and pour your breadcrumbs into a shallow dish so you can work quickly once your hands get messy.
- Whisk up the spicy mayo:
- Mix the mayonnaise, lime juice, sriracha, salt and pepper in a small bowl, then tuck it in the fridge to let the flavors meld while you make the cakes.
- Mix the tuna cake base:
- Combine the flaked tuna, white onion parts, egg, soy sauce, arrowroot, mayonnaise, garlic, salt and pepper in a large bowl, mixing until everything holds together when you give it a squeeze.
- Shape and coat the patties:
- Form the mixture into 9 small cakes, then press each one gently into the breadcrumbs, turning to coat both sides and shaking off any excess.
- Fry to golden perfection:
- Heat your oil blend in a nonstick skillet over medium heat and cook the cakes in batches, about 2 minutes per side, until theyre deeply golden and sound crisp when you tap them.
- Plate and enjoy:
- Let them drain briefly on paper towels, then arrange them on a platter with that spicy mayo drizzled over the top and plenty of green onions and sesame seeds scattered about.
Save These have become my go-to when I want to feel like Im cooking something special but only have twenty minutes and a few cans of tuna. Something about the combination of hot crispy cakes and cool spicy sauce makes any ordinary Tuesday feel like a tiny celebration.
Making Ahead and Storage
I often double the recipe and freeze uncooked patties between layers of parchment paper, pulling them out on busy nights. They fry up beautifully from frozen, just adding an extra minute or two to the cooking time.
Serving Ideas
While these are perfect on their own as appetizers, I love tucking them into lettuce cups with extra spicy mayo for a light dinner. They also make incredible fish cake sliders on tiny buns with cucumber slices.
Perfecting the Texture
The difference between good and great tuna cakes comes down to moisture balance and heat management. If your mixture feels too wet to hold together, add another tablespoon of breadcrumbs, and if it seems too dry, a splash more mayonnaise fixes everything.
- Let the formed patties rest for 5 minutes before cooking to help them hold their shape
- Listen for the sizzle to adjust your heat, it should be steady but not violent
- Resist the urge to flip too early, let that crust develop properly first
Save These tuna cakes have a way of turning an ordinary weeknight into something worth lingering over. Hope they become as beloved in your kitchen as they are in mine.
Recipe FAQ
- → Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Cook and flake about 12 ounces of fresh tuna before incorporating it into the mixture. Ensure it's cooled completely before mixing with other ingredients.
- → How do I store leftover tuna cakes?
Store cooked tuna 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.
- → Can I make these ahead of time?
Absolutely. Form the patties and refrigerate them uncooked for up to 24 hours before frying. You can also freeze uncooked patties between parchment paper for up to 2 months, thawing before cooking.
- → What can I serve with tuna cakes?
These pair wonderfully with steamed jasmine rice, Asian slaw, or wrapped in butter lettuce cups for a low-carb option. They also work well alongside roasted vegetables or in a grain bowl.
- → How can I make these gluten-free?
Substitute regular flour with gluten-free all-purpose flour and use certified gluten-free breadcrumbs or crushed rice crackers. Double-check that your soy sauce is gluten-free or use tamari.
- → Can I bake these instead of frying?
Yes, bake at 400°F for 12-15 minutes, flipping halfway through. Brush the tops lightly with oil before baking to help achieve golden color and crisp texture.