Spicy Tuna Cakes Sriracha Mayo

The first time I made these tuna cakes, my kitchen smelled like a seaside restaurant. I'd been skeptical about canned tuna transforming into something craveable, but one bite of the crispy exterior gave way to the most tender, spicy interior I'd ever tasted.

My roommate walked in mid-frying and hovered over the stove until I literally had to shoo her away with a plate. Now every time I mention tuna for dinner, she asks if we're having those cakes again.

Ingredients

• Canned tuna in water: I prefer water-packed over oil for better control over the final texture and less greasiness
• Panko breadcrumbs: These Japanese-style crumbs create an irresistibly light, airy crunch compared to regular breadcrumbs
• Red bell pepper: Adds sweetness and little pockets of fresh crunch that brighten every bite
• Green onions: Their mild onion flavor melts into the cakes while adding beautiful color throughout
• Fresh cilantro: Don't skip this herb it brings a bright, citrusy note that cuts through the richness
• Eggs: Essential binder that holds everything together without making the mixture dense
• Mayonnaise: Keeps the cakes moist and tender from the inside out
• Sriracha sauce: Built-in heat means you won't need to add extra spice later
• Dijon mustard: Adds a subtle sharpness that deepens the overall flavor profile
• Garlic powder: Distributes evenly throughout the mixture unlike fresh garlic which can clump
• Smoked paprika: The secret ingredient that gives these a subtle smoky depth
• Salt and black pepper: Don't underestimate these basic seasonings they make all the difference
• Vegetable oil: Use an oil with a high smoke point for the crispiest exterior
• Mayonnaise: The base of your sauce- full-fat yields the creamiest results
• Sriracha sauce: Adjust this to your heat preference for the perfect kick
• Lime juice: Fresh lime cuts through the rich mayo and brightens the entire dish

Instructions

Mix the tuna cake base:

Combine drained tuna, breadcrumbs, bell pepper, green onions, cilantro, eggs, mayonnaise, sriracha, Dijon mustard, garlic powder, smoked paprika, salt, and pepper in a large bowl. Mix gently until everything is evenly distributed but don't overwork the mixture.

Form the patties:

Divide the mixture into 8 equal portions and shape into compact patties about 1/2 inch thick. Press firmly so they hold together during frying but don't compress them too tightly.

Fry until golden:

Heat vegetable oil in a large nonstick skillet over medium heat. Fry tuna cakes in batches for 3 to 4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Whisk the sauce:

While the cakes are frying, stir together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl until smooth and fully combined.

Serve immediately:

Plate the hot tuna cakes and drizzle generously with sriracha mayo, or serve the sauce on the side for dipping.

Save to Pinterest

Last summer, I made these for a beach picnic and my friend's daughter declared them better than restaurant fish sticks. Watching her lick the sriracha mayo off her fingers was the ultimate compliment.

Getting The Perfect Crisp

The oil temperature makes all the difference here. Too cold and the cakes absorb oil, too hot and they burn before cooking through. I test my oil by dropping in a tiny bit of the mixture if it sizzles immediately and steadily, you're ready to fry.

Make Ahead Magic

You can form the patties up to 24 hours ahead and store them between parchment paper in the refrigerator. The sauce also keeps beautifully for up to a week, which means I often double the recipe just to have extra spicy mayo in my fridge for sandwiches and fries.

Serving Ideas That Work

These tuna cakes shine as party appetizers with cocktail picks, or make them a casual dinner with a simple green salad and roasted sweet potato wedges. I've even sandwiched them between toasted brioche buns for the best spicy tuna burger I've ever eaten.

• Try topping with extra fresh cilantro for a pop of green
• Serve with lime wedges on the side for squeezing
• These reheat surprisingly well in a toaster oven at 375°F

Save to Pinterest

I hope these spicy tuna cakes find their way into your regular dinner rotation. There's something deeply satisfying about transforming humble pantry ingredients into something so deliciously craveable.

Recipe FAQs

→ What type of tuna is best for these cakes?

Canned tuna in water works best as it provides a firm texture while keeping the cakes moist.

→ How can I make the cakes extra crispy?

Using panko breadcrumbs and frying in hot vegetable oil ensures a crispy crust on the outside.

→ Can I adjust the spice level?

Yes, add more sriracha or include chopped jalapeños to increase heat according to taste.

→ What sides pair well with these tuna cakes?

Fresh salads or sandwich buns complement these cakes nicely for a balanced meal.

→ Is there a lighter alternative to mayonnaise in the sauce?

You can substitute Greek yogurt for mayonnaise to lighten the creamy sriracha sauce.