Spicy Tuna Cakes Sriracha Mayo

My neighbor dropped by one Tuesday afternoon with a can of tuna and a challenge: make something exciting that wasn't sandwich filling. I'd been craving something crispy and punchy, so I grabbed some panko, fresh peppers, and eggs. Twenty minutes later, I had golden cakes that tasted nothing like the tuna I'd grown up eating—these were bold, textured, and demanded that creamy sriracha kick on the side.

I made these for a small gathering last summer, and someone asked if they were homemade—not sarcastically, genuinely surprised. The combination of crispy exterior and tender insides, paired with that tangy-spicy mayo, became the unexpected star of the afternoon. Everyone wanted the recipe, but more importantly, they wanted seconds.

Ingredients

• Canned tuna in water (2 cans, 5 oz each): Drain it well or your cakes will fall apart; I learned this the messy way and now I press mine gently in a fine sieve.
• Panko breadcrumbs (1/2 cup): The secret to that satisfying crunch—regular breadcrumbs work but panko gives you texture that holds up beautifully in the pan.
• Red bell pepper and green onions (1/4 cup each, finely chopped): These aren't just fillers; they add brightness and a slight sweetness that balances the heat.
• Fresh cilantro (2 tablespoons, optional): I skip this sometimes and never miss it, but when I use it, it lifts the whole dish.
• Eggs and mayo (2 eggs, 2 tablespoons): The binders that make everything stick together without needing cream or extra moisture.
• Sriracha and Dijon (1 tablespoon and 1 teaspoon): The sriracha brings heat while the mustard adds a subtle tang that surprises people in the best way.
• Soy sauce, garlic powder, salt, and pepper (1 teaspoon soy, 1/2 teaspoon garlic, 1/4 teaspoon each of salt and pepper): These humble seasonings build layers of umami that make the tuna taste like itself, just better.
• Vegetable oil (2 tablespoons): For a medium-hot pan that crisps the outside without burning the inside.

Instructions

Gather your tuna and build the base:

Drain your tuna cans well—let them sit in a sieve for a minute—then combine with breadcrumbs, red pepper, green onions, and cilantro in a large bowl. The mixture will look loose at this point, which is exactly right.

Mix the wet ingredients separately:

In a small bowl, whisk together eggs, mayo, sriracha, mustard, soy sauce, garlic powder, pepper, and salt until smooth. This keeps everything from getting overworked before the final combine.

Bring it all together:

Pour the wet mixture into the tuna bowl and fold gently with a spatula until just combined—don't overmix or your cakes will be dense. You want pockets of texture, not a paste.

Form your cakes:

Wet your hands slightly (this prevents sticking) and shape the mixture into 8 small patties about 2 inches across. If the mixture feels too wet, chill it for 10 minutes while you heat your pan.

Get your pan ready:

Heat oil in a large nonstick skillet over medium heat until it shimmers—test it with a tiny piece of mixture and listen for a gentle sizzle. Too hot and they brown before cooking through; too cool and they'll absorb oil instead of crisping.

Fry until golden:

Working in batches so you don't crowd the pan, fry the cakes 3–4 minutes per side until they're golden brown and feel firm when pressed gently. Transfer to a paper towel-lined plate to drain the excess oil.

Make the sriracha mayo:

While the cakes rest, whisk together mayo, sriracha (start with 1 tablespoon, taste, and adjust), lime juice, and a pinch of salt until smooth. This mayo should taste bright and balanced, not aggressively hot.

Serve:

Arrange warm tuna cakes on a plate with a small bowl of sriracha mayo alongside for dipping. The contrast of warm and cool is part of the magic.

Save to Pinterest

There's something quietly satisfying about turning something as ordinary as canned tuna into a dish people actually want to eat. These cakes proved to me that texture and seasoning matter far more than expensive ingredients or complicated techniques.

Why These Cakes Hit Different

The magic here is contrast—crispy outside, tender inside, cool mayo against warm cakes, spicy heat tempered by creamy richness. Every element serves a purpose instead of just sitting on the plate. That's what keeps people coming back, not nostalgia or tradition, just pure sensory satisfaction.

Ways to Serve and Adapt

These work beautifully as an appetizer at gatherings, piled on a platter with mayo in the center for communal dipping. On a weeknight, I nestle them into buttered toast or serve alongside a sharp green salad. Some people shred lettuce into a tortilla, add the warm cake, and drizzle with extra mayo for an impromptu sandwich that tastes like a restaurant discovery.

Kitchen Secrets and Last-Minute Thoughts

If you're making these for guests, form the patties 30 minutes ahead and refrigerate them—they fry more evenly and hold their shape better when they're cold. The sriracha mayo can also be prepared a full day in advance, which means less to do when people arrive.

• For extra heat without changing the texture, add a pinch of cayenne or smoked paprika directly into the tuna mixture.
• If panko isn't available, regular breadcrumbs work fine; just use them straight from the package and don't compress them when mixing.
• Leftover cakes can be reheated gently in a warm skillet or even a toaster oven if you want to restore some crispness without drying them out.

Save to Pinterest

This recipe isn't fancy or pretentious, and that's exactly why it works. It's honest food that tastes better than it should, using ingredients most people already have on hand.

Recipe FAQs

→ What type of tuna is best for these cakes?

Canned tuna packed in water works best, as it is easy to drain and has a mild flavor that balances well with the spices.

→ Can I make these cakes gluten-free?

Yes, substitute regular breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce to keep it gluten-free.

→ How do I achieve a crispy texture on the tuna cakes?

Frying the cakes in hot vegetable oil until golden brown on both sides ensures a crispy exterior without overcooking the inside.

→ Is there a way to adjust the heat level of the Sriracha mayo?

Yes, simply modify the amount of Sriracha added to the mayo to suit your preferred spice level.

→ Can these tuna cakes be served cold or reheated?

They are best enjoyed hot right after cooking, but can be gently reheated in a skillet to regain crispiness if needed.