Asian Spicy Tuna Cakes Recipe


  • 3 (5 oz.) cans Tuna, drained well – I used Wild Planet Wild Albacore Tuna No Salt — 5 oz
  • 1 Jalapeno, seeded, finely diced
  • 3 cloves garlic, minced
  • 1/4 tsp grated fresh ginger
  • 3 green onions, finely chopped
  • 1 Tbsp finely chopped fresh cilantro
  • 1 tsp fish sauce
  • 1 tsp chili oil (optional)
  • 2 eggs, whisked
  • For binder: 5-10 crackers (I used Trader Joe’s Multi-Grain and Flaxseed water crackers), finely crushed or 1/4 cup or more breadcrumbs, or 2-4 Tbsp any types of flour.
  • 2 tbsp oil to cook in

Dipping Sauce

  • 2 Tbsp fresh lime juice
  • 2 Tbsp unseasoned rice vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp Sriracha or 1 tsp red-pepper flakes
  • 1 Tbsp sugar
  • 1 tsp minced garlic
  • 1/2 tsp sesame oil
  • 2 Tbsp chopped fresh cilantro
Asian Spicy Tuna Cakes Recipe


  1. In a large bowl, stir together tuna, green onions, cilantro, ginger, garlic, crackers, and jalapeno. Mix gently until ingredients just hold together.
  2. Add the fish sauce to the bowl and mix everything together with a fork. (I started with 1/2 tsp of fish sauce, gave the mix a taste, then added another 1/2 tsp.)
  3. Drizzle a little chilli oil (optional) over the top and add eggs to the tuna and mix it all well.
  4. Using a packed 1/4-cup measure of tuna mixture per patty, shape into 8 to 10 cakes. (Don’t pack the mix too hard. Instead with a loose hand, simple shape the patties till they barely stick together. You want them light and airy not dense.)
  5. In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 3-4 minutes per side. Serve hot, accompanied by Thai dipping sauce, and garnish with cilantro sprigs.

Dipping Sauce

  1. Mix all the above ingredients together and serve as a dipping sauce with the fishcakes.
Source: Umma Yori


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