Spicy Tuna Cakes with Sriracha Mayo (Print View)
Golden crispy tuna cakes packed with zesty spices, served with tangy sriracha mayo for dipping.
# 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 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 - In a large bowl, combine the drained tuna, breadcrumbs, bell pepper, green onions, cilantro, eggs, mayonnaise, sriracha, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Mix gently until fully incorporated.
02 - Divide the mixture into 8 equal portions and shape into compact patties.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Fry the tuna cakes in batches for 3-4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
04 - Meanwhile, stir together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl to make the sriracha mayo.
05 - Serve the tuna cakes hot, drizzled or dipped with sriracha mayo.
# Expert Suggestions:
01 -
- They come together in under thirty minutes for a stress free meal.
- The crispy exterior gives way to the most tender and flavorful center.
02 -
- Make sure to drain the tuna very well to prevent the cakes from getting soggy.
- Letting the patties chill in the fridge for ten minutes helps them hold their shape better.
03 -
- Use a light hand when mixing so you do not turn the fish into a paste.
- Taste a tiny bit of the raw mixture before cooking to adjust the heat level.