Asian-Style Tuna Cakes with Spicy Mayo
Lightly seared tuna cakes with sesame, ginger, and scallions, served with a creamy spicy mayo. Perfect as an appetizer, lunch, or kid-friendly dinner if spice is mild.
🕒 Time & Servings
Serves: 4 (makes 8 small cakes)
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
🧺 Ingredients
Tuna Cakes
400 g canned tuna in water, drained (or fresh tuna, finely chopped)
1 small carrot, grated
2 green onions, finely chopped
1 teaspoon fresh ginger, grated
2 tablespoons panko breadcrumbs
1 egg, beaten
1 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon sesame seeds
Salt & black pepper, to taste
2 tablespoons olive oil for frying
Spicy Mayo
¼ cup mayonnaise
1 teaspoon sriracha or mild chili sauce (adjust for kids)
½ teaspoon lime juice
Instructions
1️⃣ Prepare Tuna Mixture
In a bowl, combine tuna, carrot, green onions, ginger, panko, egg, soy sauce, sesame oil, sesame seeds, salt, and pepper.
Mix gently and shape into 8 small patties.
2️⃣ Cook Tuna Cakes
Heat olive oil in a non-stick pan over medium heat.
Cook patties 3–4 minutes per side until golden and heated through. Remove and drain on paper towels.
3️⃣ Make Spicy Mayo
In a small bowl, mix mayonnaise, sriracha, and lime juice.
Adjust spice for kids (use less or skip chili).
4️⃣ Serve
Plate tuna cakes and drizzle with spicy mayo
Optional: garnish with chopped cilantro, sesame seeds, or lime wedges.
🍽️ Serving Ideas
With simple cucumber salad or steamed vegetables
On small buns or lettuce wraps for a kid-friendly lunch
As an appetizer or light dinner
👶 Kid-Friendly Tips
Reduce or omit sriracha
Use mild soy sauce or tamari
Serve with plain mayo instead of spicy-creamy
🥗 Nutritional Info
Calories: ~140 kcal
Protein: 12 g
Fat: 8 g
Carbs: 6 g
Mediterranean Twist
Add chopped parsley or dill to tuna mixture
Use olive oil instead of sesame oil for milder flavor
Serve with a drizzle of lemon-olive oil vinaigrette