Spicy Tuna Cakes Sriracha

There's something about the sizzle of a tuna cake hitting hot oil that makes you feel like you're running a proper kitchen, even if it's just Tuesday evening and you're standing in your apartment. I discovered these golden little discs while trying to use up canned tuna I'd bought on autopilot, and they transformed from a guilt-free dinner into something I actually crave. The crispy outside, the tender flaky inside, that quiet moment before serving when you realize you've made something restaurant-worthy—that's the magic here.

I made these for a friend who claimed she didn't like canned tuna, and watching her face when she took that first bite was worth every minute of mixing and frying. She ate three cakes and asked if I could meal prep them for her next week. That's when I realized these weren't just an easy weeknight dinner—they were something special enough to cook for people you want to impress.

Ingredients

• Tuna (2 cans, 5 oz each): Drain it well and use your fingers to break up any large flakes so they distribute evenly and don't create dry pockets.
• Breadcrumbs (1/2 cup): Panko gives you that superior crunch and stays crispy longer, but regular breadcrumbs work if that's what's in your cabinet.
• Red bell pepper (1/4 cup, finely chopped): The sweetness balances the heat and adds a pop of color that reminds you these are fresh, not just canned tuna.
• Green onions (1/4 cup, finely chopped): Don't skip these—they add a brightness that tuna on its own would never have.
• Fresh cilantro (2 tablespoons, optional): I use it because that citrusy note elevates everything, but skip it if cilantro tastes like soap to you.
• Eggs (2 large): These are your binder and what makes the cakes hold together instead of falling apart in the pan.
• Mayonnaise (2 tablespoons for cakes): Adds richness and helps keep them moist on the inside while they crisp outside.
• Sriracha (1 tablespoon): Start here and taste as you go—heat is personal and builds as the cakes cook.
• Dijon mustard (1 teaspoon): A quiet ingredient that adds depth and pairs beautifully with both tuna and spice.
• Soy sauce (1 teaspoon): This is umami magic—it makes the tuna taste more like itself.
• Garlic powder (1/2 teaspoon): Gives you that rounded savory base without any harshness.
• Black pepper and salt (1/4 teaspoon each): Season generously here because breadcrumbs absorb flavor.
• Vegetable oil (2 tablespoons for frying): Use something neutral so the tuna stays the star; let it shimmer before the cakes go in.
• Mayonnaise for Sriracha mayo (1/3 cup): Buy the good stuff if you can—it makes a difference in the final sauce.
• Sriracha for the mayo (1–2 tablespoons): This is where your heat preference shows, so taste and adjust.
• Lime juice (1 teaspoon): Brightens the mayo and adds a touch of acidity that prevents it from feeling too heavy.

Instructions

Mix the tuna base:

In a large bowl, combine the drained tuna, breadcrumbs, red bell pepper, green onions, and cilantro. You'll notice the mixture still looks a bit loose—that's normal, the wet ingredients are coming next.

Create the binder:

In a separate small bowl, whisk the eggs, mayonnaise, Sriracha, Dijon mustard, soy sauce, garlic powder, black pepper, and salt until smooth. This is where the flavor really comes from, so don't skip whisking.

Combine everything:

Pour the wet mixture into the tuna bowl and stir gently until the breadcrumbs are evenly distributed and the mixture just comes together. Don't overmix or you'll end up with a dense, compacted cake instead of something tender.

Shape the cakes:

Wet your hands slightly so the mixture doesn't stick, then divide it into 8 portions and gently pat each into a cake about 2 inches wide and 3/4 inch thick. They should feel delicate and fragile at this point—that means you're doing it right.

Heat your pan:

Pour the vegetable oil into a large nonstick skillet and place it over medium heat. After about a minute, the oil will shimmer and move easily when you tilt the pan—that's your signal to start cooking.

Fry the cakes:

Working in batches so you don't crowd the pan, carefully place the tuna cakes into the hot oil. You'll hear that beautiful sizzle, and after 3 to 4 minutes the bottom will turn golden brown—that's when you flip them and cook the other side until it matches. Transfer each batch to a paper towel-lined plate to drain while you cook the rest.

Make the Sriracha mayo:

While the cakes cook, whisk together the 1/3 cup mayonnaise, Sriracha, lime juice, and a pinch of salt until smooth. Taste it and adjust the Sriracha until it feels right for you—this sauce is the finishing touch.

Serve:

Serve the warm tuna cakes with a generous dollop of Sriracha mayo on the side or spooned right on top.

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The first time someone told me they'd never had tuna cakes before, I realized I'd been sitting on this quiet luxury for years. There's something generous about serving something homemade that feels both elegant and effortless, and these cakes deliver exactly that.

Why Canned Tuna Is Actually a Superpower

I used to feel apologetic about using canned tuna, like I was cutting corners. Then I realized canned tuna is shelf-stable, affordable, and honestly just as nutritious as fresh, and suddenly my whole relationship with it shifted. These cakes prove that what matters isn't where your protein comes from—it's what you do with it. The flavor comes from how you season it, how you handle it, and the technique you bring to the pan.

The Sriracha Mayo Matters More Than You Think

I made these cakes once without bothering with the mayo because I was in a hurry, and they were just okay—seasoned tuna fried with breadcrumbs. The next time I made the mayo and served it on the side, they became something people actually remembered eating. That creamy, tangy, slightly spicy sauce isn't a garnish, it's the whole experience. It cuts through the richness of the fried exterior and brings everything into focus.

Serving and Variations

Serve these hot over a fresh salad so the warmth wilts the greens slightly and the crispy texture contrasts with soft leaves, or toast a soft bun and make them into a sandwich. I've even crumbled cold leftover cakes over grain bowls the next day and they were surprisingly good cold. You can add smoked paprika or cayenne to the mixture if you want more heat upfront, or stir a dash of lime zest into the breadcrumb mixture for brightness.

• For extra crunch, use panko breadcrumbs and make sure your oil is hot enough to create a genuine sizzle.
• These keep in the fridge for 3 days and reheat beautifully in a 350°F oven for about 8 minutes.
• Make the Sriracha mayo the same day you serve them so it stays fresh and creamy.

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These tuna cakes became my answer to the question of what to make when you want something fast but don't want to compromise on taste. They've earned a permanent spot in my weeknight rotation, and I think they'll do the same for you.

Recipe Q&A

→ What type of tuna works best for these cakes?

Canned tuna in water is recommended for a moist texture and balanced flavor, but fresh tuna can also be used if finely chopped.

→ Can I adjust the spice level of the Sriracha mayo?

Yes, simply vary the amount of Sriracha to suit your preferred heat level, adding more for extra kick or less for mild flavor.

→ What are good alternatives to breadcrumbs?

Panko breadcrumbs provide extra crunch, but crushed crackers or gluten-free breadcrumbs work well for gluten sensitivity.

→ How should the tuna cakes be cooked for best results?

Fry them in vegetable oil over medium heat until golden brown on each side for a crispy exterior and tender interior.

→ Can these cakes be made ahead and reheated?

Yes, prepare and chill the cakes in advance. Reheat in a skillet or oven to retain crispness before serving with the mayo.

→ What sides complement these spicy tuna cakes well?

Fresh salads, steamed vegetables, or sandwich buns pair nicely, balancing the bold flavors with refreshing or soft textures.