Asian-Inspired Tuna Cakes Recipe

Name: Asian-Inspired Tuna Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) can tuna in water, drained; 1 1/2 tablespoons low sodium soy sauce; 2 eggs, beaten; 1/4 teaspoon pepper (or more to taste); 1/2 small white onion, minced; 1 cup panko breadcrumbs; 2 tablespoons melted butter; 1/2 cup mayonnaise; 1/4 teaspoon garlic powder; 1/4 teaspoon lemon pepper; 1 tablespoon lemon juice; 2 dashes Tabasco sauce; 2 tablespoons sesame oil

Servings: persons

1 (6 ounce) can tuna in water, drained
1 1/2 tablespoons low sodium soy sauce
2 eggs, beaten
1/4 teaspoon pepper (or more to taste)
1/2 small white onion, minced
1 cup panko breadcrumbs
2 tablespoons melted butter
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper
1 tablespoon lemon juice
2 dashes Tabasco sauce
2 tablespoons sesame oil

1
Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
2
Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
3
In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
4
Place dipping sauce in a sandwich size Ziplock baggie.
5
Heat oil in large pan.
6
Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
7
When browned on each side, remove and place on a paper towel to drain off excess oil.
8
Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (6 ounce) can tuna in water, drained, 1 1/2 tablespoons low sodium soy sauce, 2 eggs, beaten, 1/4 teaspoon pepper (or more to taste), and more.

Yes, Asian-Inspired Tuna Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian-Inspired Tuna Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions