These Asian tuna cakes are a delightful twist on a classic dish. They are crispy on the outside and tender on the inside, bursting with flavor in every bite. Serve them as a quick weeknight dinner or a fun appetizer for your next family gathering. Pair them with spicy mayo for a creamy, zesty kick that makes them irresistible.
Why You Will Love This Recipe
This recipe is perfect for busy families. It’s simple, quick, and packed with flavor. You can make these cakes with everyday ingredients you probably have on hand. Plus, they’re kid-friendly and a great way to get some protein in. Whether you need a fast meal or a light snack, these tuna cakes fit the bill.
How to Make Asian Tuna Cakes
Making these delicious tuna cakes is easy. You’ll combine all the ingredients, shape them into patties, and fry them until golden brown. It’s a straightforward process that doesn’t require any special skills. Even beginner cooks will be successful with this recipe.
What You Need
- Canned tuna
- Green onions
- Breadcrumbs
- Egg
- Soy sauce
- Spicy mayo
- Salt
- Pepper
- Oil for frying
Step-by-Step
- In a bowl, combine canned tuna, chopped green onions, breadcrumbs, egg, soy sauce, salt, and pepper. Mix until well combined.
- Form the mixture into patties.
- Heat oil in a skillet over medium heat.
- Fry the patties until golden brown on each side, about 4-5 minutes per side.
- Serve with spicy mayo for dipping.
How to Serve Asian Tuna Cakes
These tuna cakes are versatile and can be served in various ways. Enjoy them with a side of fresh salad or steamed veggies. They also pair well with rice or noodles for a complete meal. For a fun twist, serve them as sliders in mini buns. Adding a sprinkle of sesame seeds or some sliced avocado on top can elevate the flavors beautifully.
How to Store Asian Tuna Cakes
To keep leftovers fresh, place any uneaten tuna cakes in an airtight container in the refrigerator. They can last for up to 3 days. If you want to store them longer, consider freezing them. Wrap the cooled cakes tightly in plastic wrap and put them in a freezer-safe bag. To reheat, bake in the oven or pan-fry on low heat until warmed through.
Recipe Tips
- Adjust seasoning to taste; you can add more soy sauce for a richer flavor.
- Make sure the oil is hot before frying for a nice crispy texture.
- If the mixture feels too wet, adding more breadcrumbs can help.
- For a kid-friendly version, reduce the spicy mayo or serve with a milder dip.
- Always check the doneness by ensuring the cakes are golden brown on both sides.
Variations & Swaps
- Swap canned tuna for canned salmon for a different flavor profile.
- Use gluten-free breadcrumbs for a gluten-sensitive version.
- Add finely chopped vegetables like bell peppers or carrots for extra nutrition.
- For a spicier kick, add some Sriracha into the mixture.
- Serve the cakes with a tangy mango salsa for a refreshing touch.
FAQs
Can I make these tuna cakes ahead of time?
Yes, you can prepare the mixture in advance and store it in the fridge for up to 24 hours before cooking. Just make sure to cover it well to keep it fresh.
Can I freeze the tuna cakes?
Absolutely! After cooking, allow the cakes to cool completely, then wrap them in plastic wrap and store in a freezer-safe bag. They can be frozen for up to 3 months.
What’s the best way to reheat leftovers?
The best way to reheat the tuna cakes is in a skillet on medium-low heat until they’re warmed through and crispy again. You can also bake them in the oven at 350°F for about 10-15 minutes.
Can I substitute the canned tuna?
Yes! You can use canned salmon, shredded chicken, or even cooked chickpeas if you’re looking for a vegetarian option.
What are some good sides to serve with tuna cakes?
These cakes go great with a fresh salad, sautéed greens, or a light coleslaw. You can also serve them with rice or noodles for a filling meal.
Asian Tuna Cakes
Ingredients
Main Ingredients
- 2 cans canned tuna Drained
- 4 tablespoons chopped green onions
- 1 cup breadcrumbs Use gluten-free if needed
- 1 large egg
- 2 tablespoons soy sauce
- 1 cup spicy mayo For serving
- 1 teaspoon salt Adjust to taste
- 1 teaspoon pepper Adjust to taste
- Oil for frying Use enough to coat the pan
Instructions
Preparation
- In a bowl, combine canned tuna, chopped green onions, breadcrumbs, egg, soy sauce, salt, and pepper. Mix until well combined.
- Form the mixture into patties.
Cooking
- Heat oil in a skillet over medium heat.
- Fry the patties until golden brown on each side, about 4-5 minutes per side.
Serving
- Serve with spicy mayo for dipping.
