Spicy Tuna Cakes Chipotle (Printable)

Crispy tuna cakes with smoky chipotle mayo deliver a flavorful kick in a quick, easy dish.

# 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 scallions
05 - 2 tablespoons fresh cilantro, chopped
06 - 1 large egg
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 small jalapeño, seeded and minced
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 olive oil (for frying)

→ Chipotle Mayo

15 - 1/3 cup mayonnaise
16 - 1 tablespoon chipotle peppers in adobo sauce, finely chopped
17 - 1 teaspoon lime juice
18 - 1/4 teaspoon garlic powder
19 - Pinch of salt

# How to Make:

01 - In a large bowl, mix drained tuna, panko, red bell pepper, scallions, cilantro, egg, mayonnaise, Dijon mustard, minced jalapeño, garlic powder, smoked paprika, salt, and black pepper until evenly incorporated.
02 - Shape the mixture into eight cakes, approximately 2 inches in diameter each. If too moist, incorporate additional panko to achieve desired consistency.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry the tuna cakes for 4 to 6 minutes per side until golden brown and crisp. Cook in batches if needed to avoid overcrowding.
04 - While cakes cook, whisk together mayonnaise, chopped chipotle peppers, lime juice, garlic powder, and salt in a small bowl until smooth.
05 - Serve the warm tuna cakes with chipotle mayo on the side for dipping.

# Expert Tips:

01 -
  • It turns humble pantry staples into something that tastes restaurant worthy without any fancy ingredients.
  • The crispy golden crust gives way to a tender, flavorful center that makes you forget you're eating canned tuna.
  • That smoky chipotle mayo adds just enough heat and tang to make every bite feel indulgent.
02 -
  • If you skip draining the tuna well, the mixture will be too wet and the cakes will fall apart in the pan.
  • Don't overcrowd the skillet or the cakes will steam instead of getting that crispy crust you want.
  • Let the first side cook undisturbed for a few minutes before flipping, rushing it will make them break.
03 -
  • Press the tuna mixture firmly when shaping the cakes so they hold together better during cooking.
  • Use a nonstick skillet and don't flip too early, patience is what gives you that perfect golden crust.
  • Taste the chipotle mayo before serving and adjust the lime or salt, small tweaks make a big difference.

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