Save to Pinterest My tiny apartment kitchen smelled like sesame oil and garlic at 9pm on a Tuesday. I had two cans of tuna leftover from a failed meal prep attempt and zero energy for anything elaborate. These crispy little cakes came together in 20 minutes, and I ate three standing at the counter while the pan was still warm. Sometimes the best dinners happen when you stop overthinking and just start cooking.
I served these at a casual game night once, expecting leftovers, and watched nine people crowd around a platter like starving wolves. My friend Sarah who claims to hate fish went back for thirds. There is something magical about hot, crispy food with a kick of heat that makes people forget their polite eating manners.
Ingredients
- Canned tuna: White tuna in water gives the cleanest flavor and flaky texture we want here
- Arrowroot powder: This is my secret for binding without heavy gluten, though any flour works
- Sesame oil: Just a splash adds that nutty depth that makes it taste like takeout
- Mayonnaise: Both in the cakes for moisture and in the sauce for that creamy finish
- Sriracha: Adjust this to your heat tolerance, but do not skip it entirely
Instructions
- Whisk together your spicy mayo first:
- Combine the mayo, lime juice, sriracha, salt and pepper in a small bowl and let it hang out in the fridge. This step flavors the sauce while you work, and having it ready means you can drizzle immediately while the cakes are still hot and crispy.
- Mix your tuna base:
- Combine the drained tuna, white parts of the green onions, egg, soy sauce, arrowroot, the ¼ cup mayo, garlic, salt and pepper in a large bowl. You want it to hold together when you squeeze it, but do not overmix or the cakes get tough.
- Form and coat the patties:
- Shape into nine small patties about two inches wide, then press each one gently into the breadcrumbs. You want a light coating, not a thick breading, and pressing lightly helps them stay put during frying.
- Fry until golden:
- Heat your oil blend over medium heat and cook the cakes in batches, about two minutes per side. Do not crowd the pan or they will steam instead of crisp up, and resist the urge to flip too early.
Save to Pinterest My daughter started requesting these for her birthday dinner instead of pasta, which is saying something. We make them together now, her small hands forming imperfect patties while I man the hot oil. Food tastes better when someone else helped make it, even if the shapes are a little wonky.
Making Ahead
You can form the patties up to a day ahead and keep them layered between parchment paper in the fridge. The coating might get a little damp but they still fry up beautifully, and having dinner halfway done before the evening rush feels like a secret weapon.
Serving Ideas
These work as appetizers, a main with rice, or tucked into lettuce wraps for a lighter version. I have also crumbled leftovers over salad the next day, and honestly, no judgment if you eat them cold standing in front of the refrigerator at midnight.
Freezing For Later
Flash freeze the uncooked patties on a baking sheet before transferring to a freezer bag, and they will keep for two months. Fry them straight from frozen, just add an extra minute per side.
- Let frozen patties thaw for 10 minutes before frying for more even cooking
- Double the spicy mayo and keep it in a jar for the week
- These reheat surprisingly well in a 350°F oven for 10 minutes if you have leftovers
Save to Pinterest Hope these become your weeknight secret weapon too.
Recipe Help Center
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used, though it requires additional preparation. Cook and flake 8-10 ounces of fresh tuna steak before mixing into the batter. Canned tuna offers convenience and already has the perfect texture for binding the cakes together without extra steps.
- → How do I prevent the cakes from falling apart?
Ensure the tuna is thoroughly drained and flaked. The mixture should hold together when pressed—if it's too crumbly, add another tablespoon of mayonnaise or a beaten egg. Chilling the formed patties for 15-20 minutes before frying also helps them maintain shape during cooking.
- → Can I bake these instead of frying?
Yes, baking works well for a lighter version. Place coated cakes on a parchment-lined baking sheet and brush lightly with oil. Bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until golden and heated through. The texture will be slightly less crispy than pan-fried.
- → How long do leftovers keep?
Cooked tuna cakes store in an airtight container in the refrigerator for 3-4 days. For best results, reheat in a skillet over medium heat to restore crispiness. The microwave will make them softer. Uncooked patties can be frozen between parchment paper for up to 2 months and cooked directly from frozen.
- → What can I serve with tuna cakes?
These cakes pair beautifully with steamed jasmine rice, quinoa, or Asian-style slaw. For a lighter meal, wrap them in butter or romaine lettuce leaves with cucumber and carrots. They also work as protein in grain bowls or as appetizers with extra spicy mayo for dipping.