Spicy Tuna Cakes Chipotle Mayo (Printable version)

Crispy spicy tuna cakes paired with smoky chipotle mayo, perfect for a flavorful appetizer or light entrée.

# Ingredient list:

→ Tuna Cakes

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup finely diced red bell pepper
04 - 1/4 cup finely diced scallions
05 - 2 tablespoons fresh cilantro, chopped
06 - 1 large egg
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 small jalapeño, seeded and minced
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil (for frying)

→ Chipotle Mayo

15 - 1/3 cup mayonnaise
16 - 1 tablespoon chipotle peppers in adobo sauce, finely chopped
17 - 1 teaspoon lime juice
18 - 1/4 teaspoon garlic powder
19 - Pinch of salt

# Directions:

01 - In a large bowl, mix drained tuna, panko breadcrumbs, red bell pepper, scallions, cilantro, egg, mayonnaise, Dijon mustard, jalapeño, garlic powder, smoked paprika, salt, and black pepper until thoroughly blended.
02 - Shape the mixture into 8 patties approximately 2 inches wide. If the mixture is too loose, incorporate additional panko breadcrumbs to achieve firmness.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry the tuna cakes for 4 to 6 minutes per side until they develop a golden, crispy exterior. Cook in batches to prevent overcrowding.
04 - While the cakes cook, whisk together mayonnaise, chipotle peppers in adobo, lime juice, garlic powder, and salt in a small bowl until smooth.
05 - Plate the hot tuna cakes alongside the chipotle mayo for dipping.

# Expert Tips:

01 -
  • Theyre crispy on the outside and tender inside, with just enough spice to keep things interesting without overwhelming your taste buds.
  • You can pull this together with pantry ingredients and still impress anyone who takes a bite.
  • The smoky chipotle mayo adds a creamy, tangy kick that makes every dip feel indulgent.
  • Theyre versatile enough to serve as a quick appetizer or turn into a full meal with a side salad.
02 -
  • Dont rush the draining step, pressing the tuna with a fork or paper towel helps remove excess water that can make your cakes fall apart.
  • Keep the heat at medium, not high, or the outside will burn before the inside warms through.
  • If you want extra crunch, roll each formed cake lightly in more panko before frying.
03 -
  • Let the shaped cakes chill in the fridge for 15 minutes before frying, it helps them hold together better in the pan.
  • Use a nonstick spatula and slide it gently under each cake when flipping to avoid breaking them apart.
  • Taste your chipotle mayo before serving and adjust the lime or salt, everyones palate is different and small tweaks make a big difference.

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