Spicy Tuna Cakes Sriracha Mayo

I first made these tuna cakes on a weeknight when I was craving something crispy and flavorful but didn't have much time. The smell of them sizzling in the pan—with that sharp jalapeño heat mixing with toasted panko—reminded me why I keep canned tuna in my pantry for moments exactly like this. They turned golden so quickly, and before I knew it, I was dipping one into that silky Sriracha mayo and wondering why I hadn't thought to make these sooner.

I served these at a small dinner party and watched my friend pick up a second one while still chewing the first—that quiet moment of someone enjoying food without thinking about it told me everything I needed to know. The way the mayo clung to the warm cake and the cilantro added that fresh brightness made the whole thing feel less like "canned tuna" and more like something thoughtfully made.

Ingredients

• Tuna in water (2 cans, 5 oz each): Drain it well or you'll end up with mushy cakes instead of structured patties—I learned this by accident once and the texture was completely off.
• Panko breadcrumbs (1/2 cup): This is what gives you that golden, crispy exterior and keeps everything from falling apart; regular breadcrumbs won't give you the same satisfying crunch.
• Large eggs (2): They act as the binder that holds everything together—don't skip them or use just egg whites, you need the yolk for richness.
• Red onion (1/4 cup, finely diced): The bite from raw red onion cuts through the richness of the mayo and adds texture.
• Fresh cilantro (1/4 cup, chopped): This herb keeps things bright and fresh; if cilantro isn't your thing, parsley works but tastes more mild.
• Jalapeño (1 small, seeded and minced): Remove the seeds if you want the flavor without the heat, or leave them in if you like things spicy.
• Mayonnaise (2 tbsp in cakes, 1/3 cup for sauce): Mayo is the secret ingredient that makes everything creamy and helps bind the mixture without it being too wet.
• Dijon mustard (1 tbsp): A small amount adds mustard's signature tang without overpowering.
• Garlic (1 clove, minced): Fresh garlic here is non-negotiable; powdered garlic won't have the same punch.
• Sriracha (1 tsp in cakes, 1-2 tbsp for sauce): The heat is gentle in the cakes themselves, with the mayo sauce letting you control how much spice you want.
• Vegetable oil (2 tbsp for frying): Use a neutral oil with a high smoke point so it doesn't burn while you're pan-searing.

Instructions

Combine your mixture:

Drain your tuna thoroughly, then add it to a large bowl with panko, eggs, red onion, cilantro, jalapeño, mayo, mustard, garlic, Sriracha, salt, and pepper. Mix gently until everything is just combined—don't overmix or you'll break down the tuna too much and lose that flaked texture.

Shape into patties:

Divide the mixture into 8 equal portions and press each one gently but firmly into a cake shape about 1/2 inch thick. They should hold together; if they feel too loose, refrigerate for 10 minutes before cooking.

Get your skillet hot:

Heat vegetable oil in a large skillet over medium-high heat until it shimmers and a tiny bit of mixture sizzles when it touches the pan. This is your signal that it's hot enough to create that golden crust without burning the inside.

Sear until golden:

Working in batches if needed to avoid crowding, place cakes in the hot oil and cook for 3-4 minutes per side until they're deeply golden brown and warmed through. Use a spatula to flip them gently so they don't fall apart.

Make the dipping sauce:

While the cakes cook, whisk together mayo, Sriracha (start with 1 tbsp and taste before adding more), lime juice, and a pinch of salt until smooth and creamy. The lime juice keeps it from tasting too heavy.

Finish and serve:

Transfer warm cakes to a plate and serve immediately with the Sriracha mayo alongside for dipping. A squeeze of fresh lime over the warm cakes finishes them perfectly.

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There was a quiet moment when I handed my partner a warm tuna cake with that creamy Sriracha mayo dripping from it, and they closed their eyes on the first bite. That's when I realized this simple appetizer had become something I'd be making again and again.

Why These Work as Party Food

These cakes have that ideal quality of feeling impressive without any last-minute stress. You can form them ahead of time and keep them in the fridge, then sear them right before guests arrive so they're warm and crispy when people sit down. The Sriracha mayo lasts for days, so you can make it the day before and just let everything come together when you need it.

How to Customize the Heat

The beauty of this recipe is that the Sriracha ratio in the mayo is entirely up to you—start with 1 tablespoon and taste, adding more in small increments until you hit your spice threshold. For the cakes themselves, the jalapeño and the 1 teaspoon of Sriracha create a gentle background heat that doesn't overwhelm, so even people who don't love spice can eat them comfortably.

Serving Suggestions and Storage

Serve these warm and crispy over a light green salad for a satisfying lunch, or present them as elegant appetizers at a gathering. Leftover cakes keep in an airtight container in the fridge for up to 3 days and can be reheated gently in a warm oven for about 5 minutes to restore their crispness.

• For extra crunch, lightly coat the shaped patties in a thin layer of additional panko right before they go into the oil.
• A simple arugula salad with lemon vinaigrette is the perfect companion to cut through the richness.
• Make the mayo sauce ahead and let it chill so the flavors have time to meld together.

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These tuna cakes proved that simple, quality ingredients and proper technique can turn something as humble as canned tuna into something memorable. Once you've made them, they become one of those recipes you find yourself returning to again and again.

Recipe FAQs

→ What is the best way to achieve a crispy crust on the tuna cakes?

Use panko breadcrumbs for coating and make sure the skillet is hot with enough oil. Avoid overcrowding the pan so each cake fries evenly and crisps up nicely.

→ Can I substitute fresh cilantro in this dish?

Yes, parsley can be used as a milder alternative to cilantro without losing the fresh herb aspect.

→ How spicy are these tuna cakes?

The jalapeño and Sriracha in both the cakes and dipping sauce provide moderate heat, which can be adjusted to taste by altering the amounts used.

→ What is the ideal cooking time for the tuna cakes?

Cook each side for about 3 to 4 minutes over medium-high heat until the outside turns golden brown and the inside is warmed through.

→ How should the Sriracha mayo dipping sauce be prepared?

Whisk together mayonnaise, Sriracha, fresh lime juice, and a pinch of salt until smooth and creamy for a balanced tangy and spicy dip.

→ Can these tuna cakes be made ahead of time?

Yes, you can prepare the tuna mixture in advance and refrigerate before shaping and frying. The dipping sauce can also be made ahead and chilled.