Spicy Tuna Cakes Sriracha Mayo (Printer-friendly)

Crispy, flavorful tuna patties paired with creamy, tangy Sriracha mayo for a vibrant dish.

# 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 - 2 green onions, finely sliced
04 - 1/4 cup red bell pepper, finely diced
05 - 1 large egg
06 - 2 tbsp mayonnaise
07 - 1 tbsp Sriracha sauce
08 - 1 tbsp fresh lime juice
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper
14 - 2 tbsp chopped fresh cilantro (optional)
15 - 2 tbsp vegetable oil (for frying)

→ Sriracha Mayo

16 - 1/4 cup mayonnaise
17 - 1-2 tbsp Sriracha sauce (to taste)
18 - 1 tsp fresh lime juice

# How To Make It:

01 - In a large bowl, combine tuna, breadcrumbs, green onions, red bell pepper, egg, mayonnaise, Sriracha, lime juice, Dijon mustard, garlic powder, smoked paprika, salt, pepper, and cilantro. Mix until well combined.
02 - Divide the mixture into 8 equal portions and shape each into a patty about 2.5 inches wide.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Add the tuna cakes in batches and cook for 4-5 minutes per side, or until golden brown and heated through. Transfer to a paper towel-lined plate.
04 - For the Sriracha mayo, whisk together mayonnaise, Sriracha, and lime juice in a small bowl until smooth.
05 - Serve the tuna cakes hot, drizzled with Sriracha mayo or with the sauce on the side for dipping.

# Expert Tips:

01 -
  • They come together in under 30 minutes but taste like something from a fancy bistro
  • The Sriracha mayo transforms simple canned tuna into something absolutely craveable
02 -
  • Do not press down on the cakes while they cook or you will lose those crispy edges
  • Let the patties rest a minute or two after shaping if the mixture feels too soft to handle
03 -
  • Drain the tuna really well and even press it between paper towels to remove excess moisture
  • Let your shaped patties chill in the fridge for 30 minutes before cooking for the best texture

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