That Asian Home Cook – Tuna Cakes

It’s almost Christmas and so time to host good friends and gather over good food and drink. If there is one recipe I would repeat again and again for guests, it is this finger food-style recipe. It is served with a super spicy mayo that is to die for. 


  • 385gm canned tuna
  • 1kg potato 
  • 1 cup parsley
  • ½ lime juice 
  • 5 cloves of garlic minced 
  • 1 large brown onion
  • 1 cup of bread crumbs
  • 1 large egg
  • 1 tbsp salt
  • 1 tsp pepper

Spicy mayo

  • ½ cup sriracha 
  • 1 cup of mayonnaise
  • 2 drops of Piri Piri Ai Ai (eliminate for less spicy version) 


Boil the potatoes until fully softened and then mash with a fork. 

Pour away any oil or water in your canned tuna. Bring all the ingredients, including the tuna, together in a big bowl and then mix. 

I like to use my hands and really get in there to marry the ingredients thoroughly. Now you can start creating each fish patty one by one in a size of your choice. I always opt for a 4-5cm diameter with a thickness of about 1-1.5cm. 

Heat up a skillet with oil and pan fry for 3-4 minutes on both sides or until crisp and golden. 

The dip is super-easy. All you’ll need to do is combine all the ingredients in a bowl and mix well to combine flavours. 

These fish cakes will keep for two to three days in the fridge. The great thing about it is that you can reheat it for 5 minutes at 180 in the airfryer to crispen up before serving. 

Did you know? 

Canned tuna is a healthy, protein-rich, iron-rich food option. It is loaded with vitamins and minerals like Vita A, D and B Complex as well as omega-3 fatty acids. It is also generally low in fat and saturated fat and is a fabulous choice when you want to cook on a tight budget. 

Sriracha is a hot and tangy sauce from Thailand that is typically eaten with seafood or used as a dipping sauce. You can find it in Continente or Intermarche.

Wine pairing

My beautiful Portuguese sommelier friend, Sofia, of Mosto Wine and Tapas Bar in Lagos, recommends an Alvarinho & Sauvignon Blanc wine from Quinta do Sobreiro de Cima to pair with this spicy tuna cake. This wine features intense citrus and tropical fruit aromas with mineral notes. 

Joy Entry is a Malaysian home cook based in Lagos who is obsessed with the provocative, unapologetic flavours of South-East Asian cuisine 

Instagram: @thatasianhomecook 


Share this edition