Save The smell of sesame oil hitting a hot pan always pulls me into the kitchen, no matter what I was doing. These tuna cakes started on a rainy Tuesday when I wanted something crispy but needed to use up pantry cans. Now they are the dish my friends actually text me about the next day.
Last summer my sister stayed over for a week and I made these three times. She kept standing by the stove, stealing cakes straight from the pan while claiming she was just taste testing. Now every time she visits, these appear on the menu without us even discussing it.
Ingredients
- White tuna in water: Canned tuna works beautifully here and draining it well prevents soggy cakes
- Green onions: Use both the white parts for the mixture and greens for a fresh garnish pop
- Egg: This binds everything together so your cakes do not fall apart during frying
- Soy sauce: Low sodium gives you control over the salt level while adding that essential umami depth
- Arrowroot powder: This subtle thickener helps hold the patties together without a heavy flour taste
- Mayonnaise: Adds richness and moisture inside the cakes while keeping them tender
- Garlic: Fresh minced garlic beats powder every time for that aromatic kick
- Breadcrumbs: Panko creates the lightest crispy crust but gluten-free options work too
- Avocado oil and sesame oil: A blend gives you a high smoke point plus that nutty sesame flavor
- Mayonnaise: The creamy base for your spicy mayo dipping sauce
- Lime juice: Fresh lime cuts through the rich mayo and brightens every bite
- Sriracha sauce: Adjust this to your heat preference because you control the spice level
Instructions
- Prep your ingredients:
- Chop those green onions and keep the green tops separate for later. Spread your breadcrumbs in a shallow dish so you are ready to coat the patties.
- Whisk together the spicy mayo:
- Combine mayonnaise, lime juice, sriracha, salt and pepper in a small bowl. Pop it in the fridge to let the flavors meld while you make the cakes.
- Mix the tuna cake base:
- In a large bowl, combine the flaked tuna, white parts of the green onions, egg, soy sauce, arrowroot, mayonnaise, garlic, salt and pepper. Mix until everything holds together when you squeeze it.
- Shape and coat the patties:
- Form the mixture into 9 small patties about 2 inches wide. Press each one gently into the breadcrumbs to get an even coating on all sides.
- Fry until golden:
- Heat your oil blend in a nonstick pan over medium heat. Cook the cakes in batches for 2 minutes per side until golden brown and crispy. Let them drain on paper towels.
- Serve immediately:
- Arrange the warm cakes on a platter and drizzle with that spicy mayo. Scatter your reserved green onions and sesame seeds on top.
Save My neighbor smelled these cooking and knocked on my door to ask what I was making. She ended up staying for dinner and now we trade ingredients back and forth just to make these together.
Make Them Your Way
These tuna cakes adapt beautifully to what you have or need. Swap the breadcrumbs for crushed pork rinds if you are eating keto. Use gluten-free flour if that is your life. I have even added minced bell pepper and carrot when my garden was overflowing.
Serving Ideas Beyond the Plate
Sometimes I skip the platter entirely and tuck these into lettuce wraps for a low-carb dinner. They are perfect over rice with extra spicy mayo drizzled on top. My kids love them as mini sliders on small buns with cucumber slices.
Meal Prep Magic
These tuna cakes freeze beautifully before cooking which means you can double the batch and have dinner ready for busy nights. Just layer the uncooked patties between parchment paper and freeze for up to two months.
- Cook frozen patties straight from the freezer, just add an extra minute per side
- Reheat leftover cooked cakes in a skillet to restore their crispy exterior
- The spicy mayo keeps for a week in the refrigerator so make extra
Save These simple tuna cakes have become my go-to when I want something that feels special but does not require a special trip to the grocery store.
Recipe Help & FAQs
- → Can I use fresh tuna instead of canned?
Fresh tuna works well if cooked and flaked first. Simply sear or poach a tuna steak, then break it into pieces similar to the canned texture. Keep in mind fresh tuna is leaner, so you may need an extra tablespoon of mayonnaise to bind the mixture properly.
- → What can I substitute for arrowroot powder?
All-purpose flour, cornstarch, or tapioca starch all work as binders in this mixture. Use the same quantity called for in the recipe. For a gluten-free option, stick with arrowroot or a certified gluten-free flour blend.
- → How do I prevent the cakes from falling apart while cooking?
Ensure the mixture is thoroughly combined and chilled for 10-15 minutes before shaping. Press the breadcrumbs firmly onto each patty to help them adhere. Don't flip the cakes too early—wait until a golden crust forms on the first side, usually about 2 minutes.
- → Can these be baked instead of fried?
Yes, arrange the coated cakes on a parchment-lined baking sheet and brush lightly with oil. Bake at 400°F for 12-15 minutes, flipping halfway through. They won't be quite as crispy as pan-fried, but still delicious.
- → How long do leftovers keep?
Store cooled cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results, or warm in a 350°F oven for about 10 minutes. The spicy mayo keeps separately for up to a week.
- → Can I make these dairy-free?
Use a vegan mayonnaise substitute in both the cakes and sauce. The rest of the ingredients are naturally dairy-free. Check your breadcrumbs and sriracha labels to confirm no dairy additives are present.