Spicy Tuna Cakes Sriracha Mayo

I threw these together one weeknight when the pantry was nearly empty and the idea of another plain tuna sandwich felt unbearable. The cans sat in the cupboard, the breadcrumbs were stale but salvageable, and a lonely red pepper waited in the crisper. What started as desperation turned into something crispy, satisfying, and surprisingly exciting.

The first time I served these at a casual dinner, a friend grabbed three before I even plated the rest. She kept asking what was in them, convinced there had to be crab or something fancier. When I admitted it was just tuna, she laughed and said I should bottle the recipe.

Ingredients

• Tuna in water: Drain it really well or the cakes will fall apart in the pan, I learned that the messy way.
• Panko breadcrumbs: They create that shatteringly crisp crust, regular breadcrumbs work but panko is worth hunting down.
• Red bell pepper: Adds sweetness and color, plus a little crunch that keeps the texture interesting.
• Green onions: Their sharpness cuts through the richness and makes the whole thing feel brighter.
• Cilantro: Optional, but it brings a fresh herbal note that I now cant imagine skipping.
• Eggs: The binder that holds everything together, no substitutes here.
• Mayonnaise: Keeps the cakes moist and helps them brown beautifully without drying out.
• Sriracha: The spark that makes these memorable, adjust it based on your heat tolerance.
• Dijon mustard: A little tang and complexity that deepens the flavor without announcing itself.
• Soy sauce: Just a teaspoon, but it adds umami and a subtle salty backbone.
• Garlic powder: Easier than fresh garlic here and distributes evenly through the mix.
• Vegetable oil: For frying, it has a high smoke point and lets the cakes get truly golden.
• Lime juice: Brightens the mayo and keeps it from feeling too heavy.

Instructions

Mix the base:

Combine the drained tuna, breadcrumbs, red bell pepper, green onions, and cilantro in a large bowl. Use a fork to break up any big chunks of tuna.

Prepare the wet mixture:

Whisk together the eggs, mayonnaise, Sriracha, Dijon mustard, soy sauce, garlic powder, black pepper, and salt until smooth. The color should be a soft peachy orange.

Combine everything:

Pour the wet mixture into the tuna bowl and stir gently until everything is evenly coated. The mixture should hold together when pressed but not feel wet or soupy.

Shape the patties:

Use damp hands to form 8 small cakes, about 2 inches wide and half an inch thick. Press them firmly so they dont fall apart in the pan.

Heat the oil:

Warm the vegetable oil in a nonstick skillet over medium heat until it shimmers. Drop a breadcrumb in to test, it should sizzle gently.

Fry the cakes:

Cook the patties in batches, giving them space, for 3 to 4 minutes per side until deep golden brown. Resist the urge to flip them early or theyll stick.

Make the Sriracha mayo:

While the cakes cook, whisk together the mayonnaise, Sriracha, lime juice, and a pinch of salt. Taste and adjust the heat to your liking.

Serve hot:

Transfer the finished cakes to a paper towel to drain briefly, then serve immediately with the Sriracha mayo on the side.

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On rainy afternoons when I want something comforting but not heavy, I make a batch of these and eat them with a simple green salad. The warmth of the skillet, the smell of browning edges, the little pop of heat from the mayo, it all feels like taking care of myself without much fuss.

Serving Suggestions

These are wonderful tucked into soft burger buns with lettuce and tomato, or served over mixed greens with a squeeze of lemon. I also love them alongside roasted sweet potato wedges or a quick cucumber salad. They work as a main dish, an appetizer, or even a protein-packed snack.

Storage and Reheating

Store leftover cakes in an airtight container in the fridge for up to 3 days. Reheat them in a hot skillet with a little oil to bring back the crispness, the microwave will make them soggy. You can also freeze the uncooked patties on a baking sheet, then transfer them to a freezer bag and fry them straight from frozen, adding a minute or two to the cooking time.

Customization Ideas

If you want more heat, add a pinch of cayenne or smoked paprika to the mix. For a milder version, skip the Sriracha in the cakes and just use it in the mayo. You can swap the cilantro for parsley, or add a little lemon zest for brightness.

• Try serving with a mango salsa or avocado crema instead of Sriracha mayo.
• Use almond flour or crushed crackers in place of breadcrumbs for a different texture.
• Add a handful of corn or finely diced jalapeño for extra crunch and heat.

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These tuna cakes turned a humble pantry staple into something I actually look forward to making. I hope they surprise you the same way they surprised me.

Recipe FAQs

→ How do I ensure the tuna cakes hold together well?

Use enough breadcrumbs and eggs in the mixture to bind ingredients firmly. Refrigerate the patties briefly before frying to help them set.

→ Can I adjust the heat level in the Sriracha mayo?

Absolutely. Add more or less Sriracha according to your preferred spice level to achieve the desired kick.

→ What oil is best for frying the tuna cakes?

Vegetable oil or any neutral oil with a high smoke point works well to achieve a crispy, golden crust.

→ Are there alternatives for breadcrumbs in the coating?

Panko breadcrumbs offer extra crunch, but regular breadcrumbs or gluten-free options like crushed crackers can also be used.

→ How can these be served for different occasions?

They are versatile enough for appetizers, light meals, or sandwich fillings. Pair with fresh salad or a crusty bun as desired.

→ Is it possible to make this dish gluten-free?

Yes. Use gluten-free breadcrumbs and substitute soy sauce with tamari to keep it gluten-free.