Spicy Tuna Cakes with Sriracha Mayo (Printable)
Golden crispy tuna cakes packed with zesty spices, served with creamy tangy sriracha mayo for an irresistible bite.
# Ingredient List:
→ Tuna Cakes
01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup finely diced red bell pepper
04 - 1/4 cup finely diced green onions
05 - 2 tablespoons chopped fresh cilantro
06 - 2 large eggs, lightly beaten
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon sriracha sauce
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons vegetable oil, for frying
→ Sriracha Mayo
15 - 1/3 cup mayonnaise
16 - 1 tablespoon sriracha sauce
17 - 1 teaspoon lime juice
18 - Pinch of salt
# How to Make:
01 - Combine drained tuna, breadcrumbs, bell pepper, green onions, cilantro, eggs, mayonnaise, sriracha, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Mix gently until fully incorporated.
02 - Divide mixture into 8 equal portions and shape into compact patties.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Fry tuna cakes in batches for 3 to 4 minutes per side until golden brown and crisp. Transfer to paper towel-lined plate to drain.
04 - Whisk together mayonnaise, sriracha, lime juice, and pinch of salt in a small bowl until smooth.
05 - Serve tuna cakes hot with sriracha mayo for drizzling or dipping.
# Expert Tips:
01 -
- They come together in under 30 minutes but taste like you fussed
- The sriracha mayo is so good you will want to put it on everything
02 -
- Let the mixture rest for 10 minutes before shaping, this prevents the cakes from falling apart
- Do not crowd the pan or the temperature will drop and you will end up with soggy cakes
03 -
- Pat the tuna as dry as possible before mixing, excess water makes soggy cakes
- Let the cakes rest on a wire rack instead of paper towels to keep them crisp on all sides