Save It My neighbor stopped by one Tuesday evening with leftover canned tuna and a challenge: make something that doesn't taste like a sad desk lunch. Two hours later, golden cakes were cooling on paper towels, and she was dunking them into a spicy mayo that made her eyes light up. That night taught me that the best dishes often come from constraints, not fancy ingredients, and that something this good shouldn't take longer than a sitcom episode to pull together.
I made these for a potluck once, skeptical they'd survive the car ride, and watched someone eat five in a row before asking for the recipe. That's when I realized these weren't just a quick dinner solution—they'd become the thing people specifically asked me to bring back.
Ingredients
- White tuna in water (2 cans, 142 g each): Drain it thoroughly but don't squeeze out every drop—a little moisture keeps the cakes tender instead of dense and rubbery.
- Green onions (2 whole): Separate the whites from the greens; the whites go into the mixture for sharp flavor, and the greens become your final flourish.
- Large egg (1): This is your binder—it's what holds everything together without making the cakes feel gummy.
- Soy sauce (1 tbsp, low sodium preferred): This is the backbone of the Asian flavor profile; regular soy sauce can oversalt the mixture.
- Arrowroot powder or flour (2 tbsp): The arrowroot creates a lighter, crispier exterior than flour alone, but either works—experiment and see what your skillet prefers.
- Mayonnaise (¼ cup for cakes, ½ cup for mayo): This ingredient seems odd but it's crucial; the fat helps everything bind while keeping the cakes impossibly moist.
- Garlic (2 cloves, minced): Fresh minced is non-negotiable here—jarred garlic tastes tired and flat by comparison.
- Panko or gluten-free breadcrumbs (½ cup): Panko gives that satisfying crunch you're chasing; toast it lightly in a dry pan first if you want even more texture.
- Avocado oil and sesame oil blend (2 tbsp total): The combination keeps oil from smoking while the sesame adds warmth and nuttiness—don't skip it or use just one.
- Lime juice (½ lime): Fresh lime is sharper and brighter than bottled; it wakes up the mayo and cuts through the richness.
- Sriracha sauce (1 tbsp): Start here and adjust upward if heat is your love language; it adds depth, not just spice.
Instructions
- Prep Your Players:
- Chop your green onions with intention, keeping the white and green parts separate on your cutting board. Pour the breadcrumbs into a shallow dish where you can easily dredge the cakes without making a mess.
- Make the Magic Mayo:
- Whisk mayonnaise, fresh lime juice, sriracha, salt, and pepper together in a small bowl until the color shifts to a pale coral. Refrigerate this while you work; it tastes better cold and gives you one less thing to worry about at serving time.
- Build the Cake Mixture:
- Drain your tuna and flake it with a fork into a large mixing bowl, breaking up any stubborn chunks. Add the white parts of the green onions, egg, soy sauce, arrowroot, the quarter cup of mayonnaise, minced garlic, salt, and pepper, then fold everything together gently until it just holds—overworking it makes the cakes tough.
- Shape and Coat:
- Divide the mixture into nine portions and gently press each into a small patty about two inches wide. Roll each one in the breadcrumbs, pressing softly so the coating sticks without squishing the cake itself.
- Fry Until Golden:
- Heat your nonstick skillet over medium heat and add the oil blend—you'll smell sesame immediately, which is your signal to start cooking. Working in batches so the pan stays uncrowded, fry each cake for two minutes per side until the outside turns deep golden and feels crispy when you tap it with your spatula.
- Serve with Confidence:
- Transfer finished cakes to a paper towel-lined plate, arrange on your serving dish, then drizzle generously with the spicy mayo. Scatter green onion tops and sesame seeds over everything right before people eat them.
Save It There's something about watching someone bite into one of these cakes and pause for a second, surprised that something so simple tastes this intentional. That moment, when texture and flavor collide and you see genuine pleasure cross someone's face—that's when cooking stops being about technique and becomes about connection.
Texture is Everything
The contrast between the crispy exterior and the tender, flaky interior is what makes these cakes memorable. If your cakes feel dense or soggy, you've either overworked the mixture or your pan temperature wasn't quite right. The breadcrumb coating should feel like a delicate shell that shatters when you bite down, not a thick armor.
Make Ahead and Freeze Strategy
These cakes actually freeze beautifully before cooking, which means you can shape them on a weekend and fry them on a busy weeknight. Layer uncooked patties between parchment paper in a freezer container and they'll last up to two months. You can cook them straight from frozen—just add a minute to the frying time on each side and watch for that golden color.
Serving Beyond the Plate
While these shine as a standalone appetizer or main course, they're equally happy tucked into crisp lettuce leaves, nestled in a bowl of steamed rice, or perched on top of an Asian slaw. The spicy mayo works with all of these arrangements, so don't feel locked into one way of serving. They're also forgiving when reheated gently in a skillet—they won't dry out if you use medium heat and give them a minute per side.
- For a lighter meal, serve three cakes per person with cucumber slices and steamed vegetables instead of rice.
- If you're meal prepping, make the spicy mayo in a separate container and drizzle it right before eating so the cakes stay crispy.
- Toast your breadcrumbs in a dry skillet for thirty seconds before coating if you want an extra crunch factor that lingers.
Save It These tuna cakes have quietly become the recipe I return to when I want something that feels both quick and special. They're proof that the best meals don't require complexity, just intention and ingredients that actually taste good together.
Common Questions About Recipes
- → Can I use fresh tuna instead of canned?
Fresh tuna works well. Cook and flake it first, then drain thoroughly before mixing. Fresh tuna may require slightly more binding ingredients to hold the patties together.
- → How do I store leftovers?
Store cooked 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 8-10 minutes to restore crispiness.
- → Can I freeze uncooked tuna cakes?
Yes. Freeze patties between parchment paper layers in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before cooking, or cook from frozen adding 1-2 minutes per side.
- → What can I substitute for sriracha?
Sambal oelek, gochujang, or any chili garlic paste works well. Adjust quantity based on your preferred heat level. For milder flavor, use sweet chili sauce with a dash of hot sauce.
- → What sides pair well with these cakes?
Steamed jasmine rice, Asian slaw, cucumber salad, or sautéed bok choy complement beautifully. For lighter meals, serve wrapped in butter or iceberg lettuce leaves with extra spicy mayo.
- → Why use arrowroot powder instead of flour?
Arrowroot creates a lighter texture and naturally gluten-free binding. All-purpose flour works equally well as a substitute. Both help the mixture hold together while frying.