Spicy Tuna Cakes Sriracha Mayo (Printable)
Crispy outside, tender inside tuna cakes spiced with zesty flavors and served with creamy sriracha mayo.
# What You’ll Need:
→ Tuna Cakes
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→ Sriracha Mayo
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# How-to Steps:
01 - In a large bowl, combine the drained tuna, breadcrumbs, bell pepper, green onions, cilantro, eggs, mayonnaise, sriracha, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Mix gently until fully incorporated.
02 - Divide the mixture into 8 equal portions and shape into compact patties.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Fry the tuna cakes in batches for 3–4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
04 - Meanwhile, stir together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl to make the sriracha mayo.
05 - Serve the tuna cakes hot, drizzled or dipped with sriracha mayo.
# Expert Advice:
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- The sriracha mayo creates an addictive creamy heat that balances the crispy cakes perfectly
- These come together in under 30 minutes using pantry staples you probably already have
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- Chill the formed patties for 15 minutes before frying if they feel too soft to handle
- Don't crowd the pan or the oil temperature will drop and your cakes won't get crispy
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- Pat the drained tuna thoroughly with paper towels to remove excess moisture for better binding
- If the mixture feels too wet, add another tablespoon of panko until it holds its shape