These crispy Asian tuna cakes with creamy chili garlic sauce are bursting with bold Asian flavors, seasoned with fresh ginger, garlic, scallions, and a splash of soy sauce. Golden and crunchy on the outside, tender and savory on the inside, they make a satisfying appetizer or light main dish. Topped with a creamy chili garlic sauce for a spicy, tangy finish, each bite is packed with umami and just the right amount of heat. Serve over greens to make them a meal.
This recipe uses canned tuna, so it is very affordable. I used two cans of tuna and this fed my family of 5 with leftovers. The tuna is mixed with egg, bread crumbs, ginger, garlic, chili sauce, mayo, soy sauce, sesame oil and scallions. Formed into patties and pan fried, these cakes come together in about 15 minutes. I served the over arugula dressed with sesame ginger dressing and drizzled with the chili garlic sauce.
I ate these as leftover lunch, and they held up so well. They would make a great meal prep lunch option. You could also make these with canned salmon instead of tuna. I used my favorite chili garlic sauce again here in the mayo. Check out some of my other seafood recipes here!
Crispy Asian Tuna Cakes with Creamy Chili Garlic Sauce
Ingredients
For the cakes:
- 2 cans flaked white tuna drained well
- 4 scallions sliced
- 1 egg
- 1 tbsp soy sauce
- 1/4 cup mayo
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 3 inch section fresh ginger peeled and minced
- 1/2 cup panko or bread crumbs more as needed, to make a cake that sticks together
- salt and pepper to taste I probably used about 1/2-1 tsp salt
- arugula or greens for serving if you like
For the chili garlic sauce:
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 tbsp chili garlic sauce I use the rooster brand
- 1 tsp garlic powder
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar more to taste
- salt and pepper to taste
Instructions
- Combine the sauce ingredients in a bowl and mix well. Taste and add more chili sauce, salt, sugar or vinegar to your taste.
- In a large bowl, combine all of the tuna cake ingredients other than the arugula and gently mix with clean hands. If the mixture seems to wet, add extra bread crumbs. You should be able to form a patty that will hold together well.
- Heat a few tbsp of oil over medium heat in a skillet. Form the tuna mixture into small patties about half the size of a hamburger patty. Lay them into the hot skillet and cook, checking the under side occasionally to see that they are browning and not burning. Once well browned, flip and cook the other side until deeply golden as well.
- Place some greens on a plate and top with a couple tuna cakes. Drizzle with the creamy chili garlic sauce and serve with extra sauce on the side.