Spicy Tuna Cakes Sriracha Mayo (Print View)

Golden tuna patties infused with spice and served alongside a tangy Sriracha mayo for bold flavor.

# What You'll Need:

→ Tuna Cakes

01 - 2 cans (5 ounces 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
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
17 - 1 teaspoon lime juice
18 - Pinch of salt

# How to Make:

01 - In a large bowl, mix drained tuna, breadcrumbs, red bell pepper, green onions, and cilantro until evenly distributed.
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 and stir until fully incorporated.
04 - Shape the mixture into eight small patties, approximately 2 inches in diameter, using your hands.
05 - Warm vegetable oil in a large nonstick skillet over medium heat.
06 - Fry patties in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
07 - Whisk together mayonnaise, Sriracha, lime juice, and salt in a small bowl until smooth.
08 - Plate the tuna cakes hot, accompanied by the prepared Sriracha mayo.

# Expert Suggestions:

01 -
  • They taste like restaurant appetizers but come together in your own kitchen with everyday ingredients.
  • The contrast between the crispy edges and tender inside makes every bite feel indulgent.
  • Theyre easy to double and freeze, so you always have a quick protein option ready to go.
  • The Sriracha mayo adds just enough heat and creaminess to make you forget theyre made from canned tuna.
02 -
  • Drain the tuna thoroughly and press out extra moisture with paper towels, or the mixture will be too wet to hold its shape.
  • Dont flip the cakes until they release easily from the pan, forcing them will tear the crust and ruin the texture.
  • Let the patties rest for a minute after forming them, it helps them firm up and makes frying much easier.
03 -
  • Chill the formed patties in the fridge for 10 minutes before frying, it makes them much easier to handle and less likely to fall apart.
  • Use a nonstick or well seasoned cast iron skillet to prevent sticking, and dont overcrowd the pan or theyll steam instead of crisp.
  • Taste the Sriracha mayo before serving and adjust the lime and heat, everyones preference is different and a small tweak makes a big difference.

Go Back