Spicy Tuna Cakes Sriracha Mayo (Printable version)
Crispy tuna cakes infused with spices and served with creamy Sriracha mayo for a delicious twist.
# What You'll Need:
→ Tuna Cakes
01 - 2 cans (5 oz 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 hot sauce
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 - 1–2 tablespoons Sriracha (to taste)
17 - 1 teaspoon lime juice
18 - Pinch of salt
# How to Prepare:
01 - In a large bowl, mix the drained tuna, breadcrumbs, red bell pepper, green onions, and cilantro until evenly distributed.
02 - In a separate small bowl, whisk together 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 combined. Shape into 8 small patties approximately 2 inches in diameter using hands.
04 - Heat vegetable oil in a large nonstick skillet over medium heat. Fry patties in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Whisk together mayonnaise, Sriracha, lime juice, and salt in a small bowl until smooth and creamy.
06 - Serve the tuna cakes warm with Sriracha mayo on the side.
# Expert advice:
01 -
- They're ready in 30 minutes flat, which means weeknight dinner without the guilt.
- One bowl of humble pantry staples transforms into something restaurant-worthy and impressive.
- The sriracha mayo is so good you'll find yourself making extra just to have on hand.
02 -
- Draining your tuna thoroughly is non-negotiable—soggy tuna cakes will fall apart in the pan and you'll feel defeated.
- Don't skip the oil temperature check; I've seen people fry at too-high heat and end up with burnt exteriors and raw insides.
- The sriracha mayo tastes even better after sitting in the fridge for an hour, so make it first if you have time.
03 -
- Use a nonstick skillet and medium heat—rushing them over high heat gives you a burnt crust and mushy middle, which defeats the whole purpose.
- If you make the sriracha mayo in advance, keep it on the cooler side of your fridge and give it a quick stir before serving because the sriracha can separate slightly.