Spicy Tuna Cakes Chipotle Mayo (Printable version)
Crispy, spicy tuna cakes paired with smoky chipotle mayo for a flavorful bite.
# 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 Prepare:
01 - In a large bowl, mix drained tuna, panko breadcrumbs, diced bell pepper, scallions, cilantro, egg, mayonnaise, Dijon mustard, jalapeño, garlic powder, smoked paprika, salt, and black pepper until evenly incorporated.
02 - Form the mixture into 8 cakes approximately 2 inches wide. If too wet, add additional panko breadcrumbs to achieve desired consistency.
03 - Heat olive oil in a large nonstick skillet over medium heat. Cook the tuna cakes 4 to 6 minutes per side until golden brown and crisp, working in batches to avoid overcrowding.
04 - While the 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 accompanied by the chipotle mayo for dipping.
# Expert advice:
01 -
- They come together in under half an hour, which means you can go from craving to crispy golden cakes before you even finish your first glass of wine.
- The smoky chipotle mayo adds just enough heat to keep things interesting without overwhelming the delicate tuna flavor.
- They work as a quick weeknight dinner or as the star appetizer when friends drop by unexpectedly.
02 -
- Don't skip draining and pressing the tuna dry, because excess water will make the mixture soupy and your cakes will never hold their shape.
- Medium heat is your friend here, too high and the outside burns before the inside sets, too low and they turn greasy instead of crispy.
- Let the cakes cook undisturbed for the first few minutes so a crust can form, flipping too early will cause them to break apart.
03 -
- Chill the shaped cakes in the fridge for 15 minutes before frying, it helps them hold together beautifully and reduces the risk of them falling apart in the pan.
- If you want extra crunch, press each cake gently into a shallow dish of panko just before frying to create an even thicker, crispier crust.
- Taste your chipotle mayo before serving and adjust the lime or adobo sauce to match your heat preference, it should be bold but not overwhelming.