Save My tiny apartment kitchen smelled like sesame oil and something sizzling, which is exactly how you know something good is happening. I'd been craving something crispy but didn't want to haul out the deep fryer or deal with raw fish. These tuna cakes came together in this chaotic 20 minute window between work and meeting a friend for dinner, and I ended up being so proud of them I texted her a photo instead of heading out right away.
The first time I made these for my sister, she literally stopped mid conversation after one bite and asked what I'd done differently. I think it was the combo of the sriracha cutting through the rich tuna while the outside stayed impossibly crispy. Now whenever she visits, she gives me this look that means she's hoping those tuna cakes are happening again.
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Ingredients
- White tuna in water: drained and flaked, this is your protein base and using water packed keeps the flavors clean
- Green onions: finely chop whites and greens separately, whites go in the cakes and greens become your garnish
- Large egg: this binds everything together into patties that actually hold their shape
- Soy sauce: low sodium preferred so you can control the salt level while still getting that umami depth
- Arrowroot powder: or any flour you have on hand, this is the secret to cakes that dont fall apart
- Mayonnaise: keeps the interior moist and tender while the outside gets crispy
- Garlic: mince it fresh because jarred garlic just hits different here
- Breadcrumbs: panko gives the best crunch but whatever you have will work
- Salt and black pepper: dont skip seasoning the mixture well before forming
- Avocado oil and sesame oil: blend them for frying, avocado handles the heat while sesame brings the aroma
- Mayonnaise for spicy mayo: use real mayo, not the healthy stuff, we want it creamy
- Lime juice: fresh squeezed cuts through the richness and brightens everything
- Sriracha: start with one tablespoon and add more if you like to live dangerously
- Sesame seeds: optional but they make everything look and taste more finished
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Instructions
- Prep your ingredients:
- Separate and finely chop those green onions, keeping the green parts aside for later. Spread your breadcrumbs in a shallow dish so you're ready to coat the patties without making a mess.
- Whisk together the spicy mayo:
- Combine mayo, 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, the quarter cup of mayo, garlic, salt, and pepper. Mix until everything is evenly distributed and the mixture holds together when you squeeze it.
- Form the patties:
- Shape the mixture into 9 small patties, about 2 inches wide. Gently press each one into the breadcrumbs, turning to coat both sides.
- Fry until golden:
- Heat a nonstick skillet over medium heat with a mix of avocado and sesame oil. Cook the cakes in batches, about 2 minutes per side, until they're golden and crispy. Let them drain on paper towels for a minute.
- Finish and serve:
- Arrange those beautiful cakes on a plate, drizzle generously with the spicy mayo, and scatter the reserved green onions and sesame seeds on top. Serve them while they're still warm and at their crispiest.
Save These became my go to when friends pop over unexpectedly because I always have canned tuna in the pantry. Something about sitting around with little crispy cakes and spicy mayo makes conversations last longer than intended, and nobody's complaining about that.
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Make Them Your Own
I've added fresh ginger to the mix when I wanted more zing, and once I threw in some cilantro because it was wilting in the fridge. Both versions disappeared just as fast, which is how I know this recipe plays well with others.
Serving Ideas
Sometimes I tuck these into lettuce cups for a lighter dinner situation. Other times they're the protein in a grain bowl with cucumber and quick pickled carrots. That spicy mayo works on pretty much anything in the bowl too.
Storage and Prep Ahead
The raw patties freeze beautifully between layers of parchment paper, which means you can have crispy tuna cakes in less time than it takes to decide on takeout. I've been known to double the recipe just to keep a stash in the freezer for those nights when cooking feels impossible.
- Reheat leftover cooked cakes in a skillet to restore the crispy exterior
- Uncooked patties freeze well for up to 2 months
- Make the spicy mayo up to 3 days ahead and keep it in the fridge
Save Hope these become your weeknight secret weapon too.
Kitchen Q&A
- → Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Cook and flake about 12 oz fresh tuna before combining with the other ingredients. Canned tuna offers convenience and a texture that holds together exceptionally well for patties.
- → How do I prevent the cakes from falling apart?
Ensure the tuna is well-drained and thoroughly mixed with binding ingredients like egg, arrowroot, and mayonnaise. Chilling the formed patties for 15-20 minutes before cooking also helps them maintain their shape during frying.
- → What can I substitute for arrowroot powder?
All-purpose flour, cornstarch, or gluten-free flour blend work as excellent 1:1 substitutes for arrowroot powder. Each provides the necessary binding to keep the cakes intact while cooking.
- → How long do leftovers keep?
Store cooked tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven for 5-7 minutes to restore crispiness.
- → Can I bake these instead of frying?
Absolutely. Place coated patties on a baking sheet lined with parchment paper. Brush lightly with oil and bake at 400°F for 12-15 minutes, flipping halfway through, until golden and crispy.
- → What sides pair well with these cakes?
Steamed jasmine rice, Asian slaw, cucumber salad, or sautéed bok choy complement the flavors beautifully. For a lighter option, serve in lettuce cups or over mixed greens with extra spicy mayo.
