Spicy Tuna Cakes Sriracha Mayo (Printable version)
Pan-seared tuna cakes spiced with herbs and chili, paired with a creamy Sriracha mayo dip.
# What You'll Need:
→ Tuna Cakes
01 - 2 cans (5 oz each) canned tuna in water, drained
02 - 1/2 cup panko breadcrumbs
03 - 2 large eggs
04 - 1/4 cup finely diced red onion
05 - 1/4 cup chopped fresh cilantro
06 - 1 small jalapeño, seeded and finely minced
07 - 2 tbsp mayonnaise
08 - 1 tbsp Dijon mustard
09 - 1 clove garlic, minced
10 - 1 tsp Sriracha or hot sauce
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp vegetable oil for frying
→ Sriracha Mayo Dipping Sauce
14 - 1/3 cup mayonnaise
15 - 1–2 tbsp Sriracha (to taste)
16 - 1 tsp fresh lime juice
17 - Pinch of salt
# How to Prepare:
01 - In a large bowl, mix drained tuna, panko breadcrumbs, eggs, red onion, cilantro, jalapeño, mayonnaise, Dijon mustard, garlic, Sriracha, salt, and black pepper until thoroughly combined.
02 - Shape the mixture into 8 small patties, pressing gently to maintain their form.
03 - Heat vegetable oil in a large skillet over medium-high heat. Fry the tuna cakes for 3–4 minutes per side until golden brown and heated through, cooking in batches to avoid overcrowding.
04 - Whisk mayonnaise, Sriracha, lime juice, and salt in a small bowl until smooth and well combined.
05 - Present the warm tuna cakes with the Sriracha mayo on the side for dipping.
# Expert advice:
01 -
- They're ready in 35 minutes flat, making them perfect for impressing guests without stress.
- The Sriracha mayo is addictive enough to dip into long after the cakes are gone.
- Canned tuna means this is budget-friendly and pantry-friendly.
02 -
- Drain your tuna meticulously—excess water is the enemy of texture and will make your cakes fall apart.
- Don't skip the panko; it's what creates that satisfying contrast between the crispy outside and flaky, tender inside.
03 -
- Use good quality mayonnaise as your base—it makes a noticeable difference in the final flavor and texture of both the cakes and the sauce.
- If your mixture feels too wet after mixing, chill it for 15 minutes; cold mixture holds its shape much better in the hot oil.