Spicy Tuna Cakes Sriracha (Printable version)

Crispy tuna cakes with a hint of spice, served with creamy Sriracha mayo—ideal for a light meal or snack.

# Ingredient list:

→ Tuna Cakes

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/2 cup breadcrumbs (panko or regular)
03 - 1/4 cup finely chopped red bell pepper
04 - 1/4 cup finely chopped green onions
05 - 2 tablespoons chopped fresh cilantro (optional)
06 - 2 large eggs
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Sriracha or other hot sauce
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon soy sauce
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt
14 - 2 tablespoons vegetable oil (for frying)

→ Sriracha Mayo

15 - 1/3 cup mayonnaise
16 - 1 to 2 tablespoons Sriracha, to taste
17 - 1 teaspoon lime juice
18 - Pinch of salt

# Directions:

01 - In a large bowl, mix the drained tuna, breadcrumbs, red bell pepper, green onions, and cilantro until evenly combined.
02 - In a small bowl, whisk together eggs, mayonnaise, Sriracha, Dijon mustard, soy sauce, garlic powder, black pepper, and salt until smooth.
03 - Add the wet mixture to the tuna mixture and stir thoroughly until all ingredients are well incorporated.
04 - Shape the mixture into eight small patties, approximately 2 inches in diameter, using your hands.
05 - Warm vegetable oil in a large nonstick skillet over medium heat until shimmering.
06 - Fry patties in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
07 - Whisk together mayonnaise, Sriracha, lime juice, and salt in a small bowl until smooth.
08 - Serve the tuna cakes hot, accompanied by the freshly prepared Sriracha mayo.

# Expert Tips:

01 -
  • They're ready in 30 minutes from pantry to plate, which means no stress when you're hungry now.
  • One batch feeds four people or becomes tomorrow's lunch if you're eating alone.
  • The Sriracha mayo is the secret—it's less about heat and more about that creamy, tangy depth that makes people ask for the recipe.
02 -
  • Don't skip draining the tuna thoroughly—excess moisture will make your cakes soggy and they'll fall apart in the pan.
  • Medium heat is your friend here; too hot and the outside burns before the inside cooks through, too cool and they absorb oil instead of crisping.
03 -
  • If the mixture feels too wet after combining, let it rest in the fridge for 15 minutes—the breadcrumbs will absorb moisture and they'll shape more easily.
  • Don't flip the cakes more than once; patience lets them develop that golden crust without falling apart from too much handling.

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