Save The first time I made these tuna cakes, it was purely out of desperation. I had two cans of tuna staring back at me from the pantry, and I refused to make another boring sandwich. What came out of that experiment has since become one of my go-to dinners when I want something that feels special but takes almost no effort.
I remember serving these at a small dinner party once, watching my guests politely take one cake, then immediately reach for seconds. The way the crunch gives way to the tender, savory inside is the kind of texture that makes people stop talking and just focus on their plates.
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Ingredients
- White tuna in water: Drain it really well, and I mean press down with a fork to get every last drop of water out
- Green onions: Using both the white and green parts gives you layers of onion flavor without being overwhelming
- Arrowroot powder: This little trick keeps the cakes tender while still holding everything together beautifully
- Mayonnaise inside the cakes: Do not skip this, it adds richness and moisture that makes all the difference
- Sriracha in the mayo: Start with one tablespoon and taste, because some sriracha brands pack way more heat than others
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Instructions
- Get everything ready first:
- Finely chop those green onions and keep the green tops separate for later. Pour your breadcrumbs into a shallow dish so you can easily coat the patties.
- Whisk up the spicy mayo:
- Mix the mayonnaise with lime juice, sriracha, salt, and pepper in a small bowl. Put it in the fridge to let the flavors meld while you work on the cakes.
- Mix the cake batter:
- In a large bowl, combine the flaked tuna with the white parts of the green onions, egg, soy sauce, arrowroot powder, the quarter cup of mayonnaise, garlic, salt, and pepper. Mix until everything holds together when you squeeze it.
- Shape and coat the patties:
- Form the mixture into nine small patties, about two inches across. 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 oil and sesame oil. Cook the cakes in batches for two minutes per side until they are golden and crispy.
- Serve them up:
- Transfer the cooked cakes to a paper towel lined plate. Drizzle with that spicy mayo you made earlier and scatter the reserved green onions and sesame seeds on top.
Save These have become my answer to every what should I make for dinner question from friends. Something about the combination of hot, crispy cake and cool, spicy sauce just works every single time.
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Making Them Your Own
I have discovered that adding a teaspoon of fresh grated ginger to the cake mixture takes these to another level entirely. The bright, spicy heat cuts through the richness and makes each bite feel more complex.
The Freezing Secret
On busy weeks, I double the batch and freeze half the uncooked patties between sheets of parchment paper. Having homemade dinner ready to go in the freezer has saved me more times than I can count.
Serving Ideas Beyond The Plate
Sometimes I skip the fork entirely and serve these as sliders on small buns with extra spicy mayo and cucumber slices. Other times, I crumble leftover cakes over salad greens for lunch the next day.
- Try serving them inside butter lettuce cups for a lighter, grain free option
- Steamed jasmine rice on the side helps soak up any extra spicy mayo
- A quick Asian style slaw with cabbage and carrot adds perfect crunch
Save These tuna cakes started as a pantry cleanup experiment and ended up being one of those recipes I make at least once a month. Hope they become a regular in your rotation too.
Recipe Questions & Answers
- → Can I use fresh tuna instead of canned?
Fresh tuna works well—cook and flake it first, then drain excess moisture before mixing into the patties to prevent them from falling apart.
- → How do I prevent tuna cakes from crumbling?
Ensure the mixture is thoroughly combined and chilled for 10-15 minutes before forming. Press firmly when shaping and coat evenly with breadcrumbs for better binding.
- → Can I bake these instead of frying?
Yes—brush with oil and bake at 400°F for 12-15 minutes per side until golden. The texture will be slightly less crispy than pan-frying.
- → How long do these keep in the refrigerator?
Cooked cakes store well for 3-4 days in an airtight container. Reheat in a skillet over medium heat to restore crispiness.
- → What can I substitute for sriracha?
Sambal oelek, gochujang, or any chili garlic paste works. Adjust quantity based on desired spice level and flavor intensity.
- → Can I freeze uncooked tuna cakes?
Absolutely—place patties on a baking sheet to freeze individually, then transfer to a freezer bag between parchment layers for up to 2 months. Thaw before cooking.
