Spicy Tuna Cakes Chipotle (Print View)
Crispy tuna cakes with a smoky chipotle mayo, perfect for a flavorful appetizer or light meal.
# What You'll Need:
→ 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 breadcrumbs, red bell pepper, scallions, cilantro, egg, mayonnaise, Dijon mustard, jalapeño, garlic powder, smoked paprika, salt, and black pepper until the mixture is uniform.
02 - Form the mixture into 8 small patties approximately 2 inches wide. If the mixture feels too moist, add additional panko breadcrumbs to achieve firm consistency.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry the patties for 4 to 6 minutes on each side until the exterior is golden and crisp. Cook in batches if needed to prevent overcrowding.
04 - While the patties cook, whisk together mayonnaise, chopped chipotle peppers, lime juice, garlic powder, and salt in a small bowl until smooth.
05 - Plate the hot tuna cakes alongside the chipotle mayo for dipping.
# Expert Suggestions:
01 -
- They crisp up like restaurant appetizers but come together in one bowl with pantry staples.
- The chipotle mayo adds a smoky tang that makes every bite feel a little indulgent.
- Theyre filling enough for dinner but light enough that you wont feel weighed down.
02 -
- Drain the tuna completely and press out extra water with a paper towel or your cakes will be soggy.
- Dont flip the cakes more than once, let them develop a real crust before you move them.
- If youre doubling the batch, keep the first round warm in a low oven while you finish frying.
03 -
- Coat the shaped cakes in a thin layer of extra panko before frying for an even crunchier crust.
- Let the mixture rest for five minutes before shaping so the panko absorbs moisture and holds together better.
- Taste your chipotle mayo as you go, some brands of adobo are smokier or saltier than others.