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Close up of thick circular Asian Tuna Cakes featuring a textured panko exterior and green scallions.

Asian Tuna Cakes: The Ultimate Crispy Panko-Crusted Recipe

These Asian Tuna Cakes feature thick, circular tuna patties with a golden panko crust, topped with a spicy sriracha mayo drizzle and black sesame seeds. A 30-minute, high-protein meal that transforms pantry staples into gourmet dining.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 patties
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz (340g) Canned Tuna Well-drained
  • 1.5 cups (90g) Panko Breadcrumbs Divided use
  • 2 large Eggs Lightly beaten
  • 4 stalks Green Scallions Finely chopped
  • 1 tbsp (15ml) Soy Sauce
  • 1 tsp (5ml) Toasted Sesame Oil
  • 1/4 cup (60ml) Mayonnaise For drizzle
  • 2 tbsp (30ml) Sriracha For drizzle
  • 1 tsp Black Sesame Seeds For garnish

Equipment

  • 1 Heavy-bottomed skillet Cast iron or non-stick works best.
  • 1 Mixing Bowl

Method
 

Prepare the Tuna Mixture
  1. In a large bowl, combine the drained tuna, chopped scallions, soy sauce, and sesame oil. Flake with a fork until combined but still chunky.
  2. Add the beaten eggs and 2 tablespoons of panko to the tuna mixture. Mix until the patty base holds together when pressed.
Shape and Coat
  1. Divide the mixture into three equal portions and shape into thick, 1-inch thick circular patties.
  2. Press each patty into the remaining panko breadcrumbs, ensuring the sides are heavily textured and coated.
Pan-Sear to Perfection
  1. Heat oil in a skillet over medium heat. Fry patties for 4-5 minutes per side until a deep golden-brown crust forms.
  2. Whisk mayo and sriracha. Drizzle over the hot patties in a zig-zag pattern. Sprinkle with black sesame seeds and extra scallions.

Notes

Ensure tuna is bone-dry for the crispiest result.
Chill patties for 10 minutes before frying to prevent breaking.