Spicy Tuna Cakes Sriracha Mayo (Printable)

Tender and crispy tuna cakes infused with bold spices, complemented by smooth Sriracha mayo for a zesty touch.

# 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 - Combine tuna, breadcrumbs, green onions, red bell pepper, egg, mayonnaise, Sriracha, lime juice, Dijon mustard, garlic powder, smoked paprika, salt, pepper, and cilantro in a large bowl. Mix until evenly incorporated.
02 - Divide mixture into 8 equal portions and form each into a patty approximately 2.5 inches wide.
03 - Heat vegetable oil in a large nonstick skillet over medium heat. Cook tuna cakes in batches for 4-5 minutes per side until golden brown and heated through. Drain on paper towels.
04 - Whisk together mayonnaise, Sriracha, and lime juice in a small bowl until smooth and fully combined.
05 - Serve tuna cakes hot, drizzled with Sriracha mayo or with sauce on the side for dipping.

# Tips from dashanddishes:

01 -
  • They come together in under 30 minutes but taste like something from a trendy bistro
  • The crispy outside and tender inside texture is absolutely addictive
  • You can adjust the Sriracha level to suit your crowd perfectly
02 -
  • Dry your drained tuna really well with paper towels or your cakes might fall apart
  • Let the formed patties rest for about 5 minutes before frying, they hold together much better
  • Don't crowd the pan or the temperature drops and you lose that crispy exterior
03 -
  • Chill the formed patties for 15 minutes before frying, they develop a much better crust
  • Test your oil temperature by flicking a tiny bit of batter in, it should sizzle immediately

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