Pan-Fried Tuna Cakes with Warm Asian Vegetable Salad
Crispy tuna fish cakes paired with a vibrant warm Asian salad deliver bold Southeast Asian flavors in one complete dish. The cakes combine canned tuna with red curry paste, fresh coriander, and kaffir lime leaves for aromatic depth, bound with eggs and rice flour for a golden, crispy exterior. The accompanying salad features blanched carrots, broccolini, and snow peas tossed in a tangy dressing of fish sauce, sweet chilli sauce, and fresh lime juice. This recipe suits weeknight dinners and lunch meal prep, offering restaurant-quality results in under 30 minutes. The combination of textures—crispy cakes against tender vegetables—and the balance of heat, sourness, and umami makes this version stand out from basic tuna patties. It's ideal for those seeking quick, nutritious meals with authentic Asian character.
Ingredients
- 31 tbsp canned tuna in oil, drainedfresh tuna fillet, flakedequal weightwhole_protein
not cooked
- 2 tbsp fish sauce
- 2 carrots, trimmed and sliced
- 2 tbsp coriander, fresh, chopped
- 3 ½ oz snow peas
- 4 green onions, chopped
- 1 bunch broccolini, stems and florets separatedbroccoli florets or bok choyequal weightvegetable
3
- ¼ cup red curry paste
- 1 lime, juiced
- ⅓ cup sweet chilli saucesriracha2/3 ratioheat_condiment
spicier
- ¼ cup rice flour
- 3 eggs
- 3 kaffir lime leaves, wholelime zest1 tbsp zest per 3 leavescitrus
less aromatic
- ⅓ cup vegetable oil, for frying
Instructions
- 1
Combine tuna, curry paste, green onions, coriander, kaffir lime leaves, eggs, and rice flour in a bowl and mix until well combined.
- 2
Heat some vegetable oil in a frying pan over medium-high heat.
- 3
Shape mixture into cakes using 1/4 cup portions.
- 4
Cook in batches for 3 minutes per side until golden.
- 5
Drain on paper towel and keep warm.
- 6
Cook carrots and broccolini stems in simmering water for 2 minutes.
- 7
Add remaining broccolini and snow peas and cook for 1 minute further.
- 8
Drain vegetables and return to pan.
- 9
Combine fish sauce, sweet chilli sauce, lime juice, and remaining oil, then pour over vegetables.
- 10
Serve tuna cakes with warm vegetable salad.
Tips
Squeeze excess moisture from canned tuna before mixing to prevent soggy cakes. Pat dry with paper towel or press in a fine sieve for firmer, crispier results that hold their shape during cooking.
Cook tuna cakes in batches without crowding the pan to ensure even browning and a crispy exterior. Overcrowding lowers oil temperature and causes steaming rather than frying.
Prepare the vegetable salad dressing while cakes cook, then toss warm vegetables in it just before serving so they absorb the fish sauce and chilli flavors while still hot.
Good to Know
Refrigerate cooked tuna cakes in an airtight container up to 3 days. Reheat in a 160C oven for 8-10 minutes until warmed through. Salad is best served fresh.
Shape and refrigerate uncooked tuna cakes up to 8 hours before frying. Prepare the salad dressing and store separately; blanch vegetables just before serving for best texture.
Serve with steamed jasmine rice, a cold crisp lager, or Vietnamese iced coffee for dessert. Pairs well with fresh herbs like Thai basil or mint on the side.
Common Mistakes
Skip draining tuna thoroughly to avoid soggy, falling-apart cakes.
Don't overcrowd the frying pan to prevent steaming and loss of crispiness.
Don't let blanched vegetables sit in the pan before dressing to preserve bright color and firm texture.
Substitutions
3
not cooked
less aromatic
FAQ
Can I make tuna cakes ahead and freeze them?
Yes, freeze uncooked shaped cakes on a baking tray for 2 hours, then transfer to freezer bags for up to 3 months. Fry from frozen, adding 1-2 minutes per side. Cooked cakes freeze up to 1 month and reheat well in the oven.
What if I don't have kaffir lime leaves?
Substitute 1 tablespoon lime zest per 3 leaves for brightness and aroma. Alternatively, use 1 teaspoon finely grated fresh turmeric or a pinch of dried galangal. The cakes will still be delicious, though slightly less aromatic.
Can I use fresh tuna instead of canned?
Absolutely. Use 300g flaked fresh tuna fillet. Since fresh tuna lacks the binding oil that canned provides, add 1 extra egg or 2 tablespoons mayonnaise to help bind the mixture. Cook immediately after shaping.