When the week drags on and fast food starts to lose its charm, I find solace in the simplicity of home cooking. This is where my go-to recipe for Asian-Style Tuna Cakes shines like a beacon. Not only do these delightful patties come together in just 20 minutes, but their crispy exterior gives way to a surprising explosion of flavors—thanks to the savory tuna, fresh vegetables, and the zing from gochujang.
One evening, after a long day, I decided to raid my pantry and stumbled upon some tuna. Inspired by a craving for something unique yet comforting, I created these tuna cakes that are both quick to make and impressively satisfying. Paired with a spicy mayo dipping sauce, they quickly transformed into my family’s new favorite dish. So, let’s dive into this easy recipe that will breathe new life into your weeknight routine—trust me, your taste buds will thank you!
Why are Asian-Style Tuna Cakes amazing?
Quick to prepare: With just 20 minutes from start to finish, you’ll have a satisfying meal ready in no time.
Flavor explosion: The combination of fresh vegetables and spicy gochujang delivers a delightful taste experience.
Healthy indulgence: Packed with protein and fiber, these cakes make a nutritious choice over fast food.
Customizable: Feel free to mix in your favorite veggies or spices for a personalized twist.
Crowd-pleaser: Perfect for family dinners or entertaining friends, everyone will love their crispy texture and bold flavors.
For even more quick meal ideas, check out my easy weeknight recipes!
Asian-Style Tuna Cakes Ingredients
For the Tuna Cakes
• Tuna – 2 cans (5 oz each), drained well; essential for the hearty base of the cakes.
• Onion – 1/4 cup finely chopped; adds a delightful crunch and sweetness.
• Carrot – 1/4 cup chopped; brings a touch of earthiness and vibrant color.
• Green Onion – 1/4 cup chopped; adds freshness and a mild onion flavor.
• Salt – 1/4 tsp; enhances the overall taste of the cakes.
• Ground Black Pepper – 2 pinches; brings a subtle warmth and enhances flavors.
• Eggs – 2; binds the ingredients together for a perfect texture.
• All-Purpose Flour – 3 tbsp; helps hold everything in shape while frying.
For Cooking
• Neutral Cooking Oil – 2 tbsp (vegetable or avocado oil); ensures a crispy exterior when frying.
For the Spicy Mayo
• Mayonnaise – 3 tbsp; provides creaminess to balance the spice.
• Gochujang – 1 tbsp (Korean red chili paste); gives a spicy kick and depth of flavor, making these Asian-Style Tuna Cakes unforgettable.
• Lemon Juice – 1 tsp; adds brightness and cuts through the richness.
• Sugar – 1/2 tsp (optional for balance); can help to enhance the overall flavor profile.
How to Make Asian-Style Tuna Cakes
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Combine Ingredients: In a large bowl, mix the drained tuna, chopped onion, carrot, green onion, salt, and pepper. Then, add the eggs and flour, stirring until everything is well combined and evenly coated.
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Shape the Patties: Using clean hands or a spoon, scoop out the mixture and shape it into small patties, about 2–3 inches in diameter. You should aim for around 8 delicious pieces!
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Cook the Cakes: Heat the cooking oil in a non-stick skillet over medium heat. Once hot, place the tuna cakes in a single layer, cooking for 2–3 minutes per side until they are golden brown and crisp.
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Make the Spicy Mayo: While the cakes are cooking, whisk together the mayonnaise, gochujang, lemon juice, and sugar in a small bowl until smooth and creamy. This will be your flavorful dipping sauce!
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Drain and Serve: Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in the spicy mayo for a delightful experience.
Optional: Garnish with extra green onions for a burst of freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Asian-Style Tuna Cakes?
Elevate your meal experience with these delicious pairings that perfectly complement the bold flavors of these delectable cakes.
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Crispy Coleslaw: A crunchy, tangy slaw adds freshness and contrasts beautifully with the crispy tuna cakes. Consider adding a touch of sesame oil for an Asian twist!
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Steamed Jasmine Rice: Fluffy rice serves as a perfect base, allowing the flavorful tuna cakes to shine. Drizzle with soy sauce or a hint of lime for extra zest.
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Sautéed Bok Choy: Lightly sautéed with garlic, bok choy adds a delightful crunch and vibrant color, enhancing the Asian theme of your meal.
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Sweet Potato Fries: These sweet, crispy fries provide a comforting side. Their sweetness balances the spiciness of the tuna cakes, creating a harmonious experience.
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Miso Soup: A warm bowl of miso soup complements the meal with its umami flavors and soothing warmth. Perfect for those chilly evenings!
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Pickled Vegetables: Tangy, crunchy pickles add a refreshing taste that cuts through the richness, enhancing every bite of the tuna cakes.
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Asian Cucumber Salad: Cool and crisp, this light salad features cucumbers, sesame seeds, and rice vinegar, adding brightness to your dinner table.
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Sake or Green Tea: Sip on warm sake or refreshing green tea for a delightful beverage pairing that enhances the vibrant flavors of your meal.
Helpful Tricks for Asian-Style Tuna Cakes
• Choose Quality Tuna: Opt for good-quality canned tuna to ensure the best flavor in your Asian-Style Tuna Cakes. ⭐
• Don’t Overmix: Gently combine the ingredients to keep the cakes light and fluffy. Overmixing can lead to dense patties!
• Perfect Patties: Use wet hands to shape the patties. This helps prevent sticking and ensures they hold their shape during cooking.
• Oil Temperature Matters: Make sure the oil is hot enough before adding the cakes; this prevents them from absorbing excess oil and becoming soggy.
• Customize Your Veggies: Feel free to toss in other chopped veggies like bell peppers or zucchini to make these cakes your own!
• Serve Fresh: For the best texture, enjoy these cakes fresh off the skillet. They’re at their crispiest and most delicious when served warm!
Storage Tips for Asian-Style Tuna Cakes
Room Temperature: These cakes should not be kept at room temperature for more than 2 hours to maintain their freshness and prevent spoilage.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days to keep them delicious. Reheat in a skillet for best results!
Freezer: For longer storage, freeze the cooked cakes for up to 2 months. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag.
Reheating: To reheat, bake from frozen at 375°F (190°C) for about 15-20 minutes or until heated through, ensuring that your Asian-Style Tuna Cakes stay crispy!
Asian-Style Tuna Cakes Variations
Feel free to get creative and tailor these tuna cakes to your taste and dietary needs!
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Gluten-Free: Substitute all-purpose flour with almond flour or gluten-free flour for a lighter option. Perfect for those avoiding wheat!
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Veggie-Packed: Add 1/4 cup of finely chopped bell pepper or zucchini for extra color and flavor. You’ll be surprised how vibrant these additions make your cakes.
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Spicy Kick: Increase the gochujang to 2 tablespoons for an extra fiery flavor. This will elevate your cakes into high-heat territory!
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Baked Option: Instead of frying, bake the patties at 375°F (190°C) for 15-20 minutes until golden brown. You’ll achieve a healthier alternative without compromising on taste.
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Herb Infusion: Mix in fresh herbs like cilantro or parsley for added freshness. The herbaceous notes will beautifully complement the existing flavors.
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Crispy Coating: Coat the patties in panko breadcrumbs before frying for a satisfying crunch. This crispy layer takes your tuna cakes to a whole new level of deliciousness!
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Protein Boost: Toss in 1/4 cup of cooked quinoa or chopped cooked shrimp for an added twist. This enhances the protein profile and makes the dish even more filling.
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Asian Flair: Swap the mayo for a mixture of tahini and miso paste for a unique nutty flavor. This gives a fresh take on your spicy mayo sauce!
Make Ahead Options
These Asian-Style Tuna Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the tuna mixture (tuna, onion, carrot, green onion, salt, pepper, eggs, and flour) and refrigerate it for up to 24 hours in advance. Shape the patties just before cooking to maintain their texture. For best quality, keep the uncooked patties covered in plastic wrap to prevent them from drying out. When you’re ready to enjoy, simply heat the cooking oil and cook the cakes for 2–3 minutes on each side until golden brown. This prep approach means you can enjoy a homemade dinner with minimal effort on a busy weeknight!
Asian-Style Tuna Cakes Recipe FAQs
What type of tuna should I use?
Absolutely! For the best flavor, I recommend using good-quality canned tuna packed in water. Look for brands that specify “skipjack” or “albacore” for a firmer texture and richer taste.
How should I store leftover tuna cakes?
After cooking, you should store any leftover Asian-Style Tuna Cakes in an airtight container in the fridge. They can stay fresh for up to 3 days. When you’re ready to enjoy them, reheat in a skillet over medium heat for the best texture!
Can I freeze the tuna cakes?
Yes, you can! To freeze, follow these steps:
- Cook the cakes as per the recipe.
- Allow them to cool completely.
- Place them in a single layer on a baking sheet, and freeze until solid (about 1-2 hours).
- Transfer to a freezer-safe bag or container, separating layers with parchment paper.
They’ll keep well in the freezer for up to 2 months. Reheat directly from frozen at 375°F (190°C) for about 15-20 minutes or until warmed through.
How can I customize the ingredients?
Very! Feel free to mix in your favorite veggies, such as finely chopped bell peppers or zucchini, to add your personal touch. You can also adjust the level of gochujang if you’re looking for more or less heat. The more the merrier when it comes to making these cakes suit your taste!
Are these tuna cakes pet-friendly?
While the ingredients in Asian-Style Tuna Cakes are generally safe for pets, the spices and mayonnaise may not sit well with all animals. It’s best to avoid sharing these cakes with your furry friends and stick to pet-safe snacks instead.
What should I do if the tuna cakes fall apart while cooking?
No worries! If this happens, it might be due to overmixing or not enough binding ingredients. You can gently add a little more flour or an extra egg to stabilize the mixture next time. Also, ensure your oil is hot enough to create that initial crisp which helps hold them together.
Delicious Asian-Style Tuna Cakes with Spicy Mayo Surprise
Ingredients
Equipment
Method
- In a large bowl, mix the drained tuna, chopped onion, carrot, green onion, salt, and pepper. Then, add the eggs and flour, stirring until everything is well combined and evenly coated.
- Using clean hands or a spoon, scoop out the mixture and shape it into small patties, about 2–3 inches in diameter.
- Heat the cooking oil in a non-stick skillet over medium heat. Once hot, place the tuna cakes in a single layer, cooking for 2–3 minutes per side until they are golden brown and crisp.
- While the cakes are cooking, whisk together the mayonnaise, gochujang, lemon juice, and sugar in a small bowl until smooth and creamy.
- Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in the spicy mayo.
