Spicy Tuna Cakes with Sriracha (Printable)
Crispy tuna cakes blended with bell pepper and herbs, served with a creamy, tangy spicy mayo.
# Ingredient List:
→ Tuna Cakes
01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/2 cup breadcrumbs (panko or regular)
03 - 1/4 cup finely chopped red bell pepper
04 - 1/4 cup finely chopped green onions
05 - 2 tablespoons chopped fresh cilantro (optional)
06 - 2 large eggs
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Sriracha hot sauce
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon soy sauce
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt
14 - 2 tablespoons vegetable oil (for frying)
→ Sriracha Mayo
15 - 1/3 cup mayonnaise
16 - 1 to 2 tablespoons Sriracha (to taste)
17 - 1 teaspoon lime juice
18 - Pinch of salt
# How to Make:
01 - In a large bowl, stir together the drained tuna, breadcrumbs, red bell pepper, green onions, and cilantro until evenly mixed.
02 - In a separate small bowl, whisk eggs, mayonnaise, Sriracha, Dijon mustard, soy sauce, garlic powder, black pepper, and salt until smooth.
03 - Add the wet mixture to the tuna mixture, folding gently until fully incorporated.
04 - Shape the combined mixture into 8 even patties, each about 2 inches in diameter, using your hands.
05 - Warm vegetable oil in a large nonstick skillet over medium heat until shimmering.
06 - Fry the tuna cakes in batches for 3 to 4 minutes per side until golden brown and cooked through; transfer to a paper towel-lined plate to drain excess oil.
07 - Whisk together mayonnaise, Sriracha, lime juice, and a pinch of salt in a small bowl until creamy and smooth.
08 - Plate the tuna cakes warm alongside the Sriracha mayo for dipping or spreading.
# Expert Tips:
01 -
- They're ready in thirty minutes flat, which means you're not stuck in the kitchen on a weeknight.
- The contrast between the crispy exterior and tender, seasoned interior feels like you've been cooking all day.
- That Sriracha mayo is dangerously good and doubles as a condiment for everything else you make.
02 -
- Draining the tuna thoroughly is non-negotiable; wet tuna turns into mush that won't hold together during frying.
- Don't skip the lime juice in the mayo; those few drops turn a condiment into something crave-worthy.
03 -
- If the pan feels too hot during cooking, turn it down slightly; a medium heat that takes four minutes per side beats medium-high that burns the outside in two.
- Letting the wet ingredients sit for five minutes before mixing creates a tighter bind that fries more confidently.