Go Back
–+ servings
Crispy Asian Tuna Cakes

Irresistible Crispy Asian Tuna Cakes You’ll Crave Forever

Delicious Crispy Asian Tuna Cakes combining canned tuna, panko, and spices, served with spicy aioli—a perfect appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans Canned Tuna Consider substituting with canned salmon for different flavor.
  • 1 cup Panko Breadcrumbs Avoid overmixing to keep crisp.
  • 1/4 cup Green Onions Can be swapped with chives.
  • 1 large Egg For vegan option, use a flax egg.
  • 2 tablespoons Soy Sauce Tamari is a great gluten-free substitute.
For the Spicy Aioli
  • 2 tablespoons Spicy Sriracha Adjust based on your spice tolerance.
  • 1/4 cup Mayonnaise Greek yogurt can be used for a lighter taste.

Equipment

  • mixing bowl
  • skillet
  • baking sheet
  • Fork

Method
 

Step-by-Step Instructions for Crispy Asian Tuna Cakes
  1. In a medium bowl, combine the drained canned tuna, panko breadcrumbs, chopped green onions, an egg, and soy sauce. Use a fork to mix until just combined—avoid overmixing.
  2. Shape the mixture into small patties, about 2-3 inches in diameter. Place each cake on a parchment-lined baking sheet with enough space between each cake.
  3. Refrigerate the formed tuna cakes for at least 30 minutes to help them hold their shape while cooking.
  4. Heat a non-stick skillet over medium heat with oil. Fry each side of the tuna cakes for about 3-4 minutes until golden brown and crispy.
  5. In a small bowl, mix together mayonnaise and sriracha to create a spicy aioli. Adjust the quantity of sriracha according to your spice preference.
  6. Serve the cooked tuna cakes warm alongside the spicy sriracha aioli.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 15gProtein: 18gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Refrigerate leftover cakes for up to 3 days in an airtight container. Uncooked cakes can be frozen for up to 2 months.

Tried this recipe?

Let us know how it was!