Spicy Tuna Cakes Sriracha Mayo

A friend handed me a can of tuna one afternoon and said, "Make something that doesn't taste like a sad desk lunch," so I started layering flavors—cilantro, jalapeño, a whisper of Sriracha—and pressed them into little golden cakes. The first batch came out crispy on the outside, tender inside, and suddenly we were dipping them in spicy mayo like it was the most natural thing in the world.

I made these for a small dinner party last summer, and someone asked if I'd bought them from a restaurant—which was the highest compliment I could have gotten. The cilantro and jalapeño give them this bright, alive taste that makes people slow down and actually taste what they're eating instead of just grabbing another appetizer.

Ingredients

• Tuna (2 cans, drained): Use solid or chunk tuna depending on texture preference; draining well prevents soggy cakes.
• Panko breadcrumbs (1/2 cup): These stay crispy longer than regular breadcrumbs and won't get heavy.
• Eggs (2 large): They're your binder—don't skip them or the cakes will fall apart in the pan.
• Red onion (1/4 cup, diced): The sharpness cuts through the richness and adds a little bite.
• Fresh cilantro (1/4 cup, chopped): This is what makes them taste alive; dried cilantro won't give you the same brightness.
• Jalapeño (1 small, minced): Seed it unless you want real heat—the seeds carry most of the spice.
• Mayonnaise (2 tbsp for cakes, 1/3 cup for sauce): Mayo keeps everything moist and adds richness without making it taste fatty.
• Dijon mustard (1 tbsp): A small amount adds mustard's signature tang without overpowering anything.
• Garlic (1 clove, minced): Adds depth—don't use garlic powder, the fresh stuff matters here.
• Sriracha (1 tsp in cakes, 1–2 tbsp in sauce): Start with less in the cakes so the heat builds gradually; taste as you go with the sauce.
• Salt and black pepper: Season boldly; these flavors need the support.
• Vegetable oil (2 tbsp for frying): High heat oil like vegetable or canola works best so the cakes brown properly.
• Lime juice (1 tsp): This brightens the mayo sauce and keeps it from feeling one-note.

Instructions

Build the flavor base:

In a large bowl, combine your drained tuna, panko, eggs, red onion, cilantro, jalapeño, mayo, mustard, garlic, Sriracha, salt, and pepper. Mix gently but thoroughly with a fork or spoon until everything is evenly distributed—the texture should feel moist and cohesive but not mushy.

Shape with care:

Divide the mixture into 8 portions and press each one gently into a small patty about 3/4 inch thick. They don't need to be perfect circles; slightly irregular shapes actually brown better and feel more homemade.

Heat your pan:

Pour vegetable oil into a large skillet and turn the heat to medium-high. Let it get hot enough that a tiny piece of the mixture sizzles immediately when it hits the pan—this is what creates that golden crust.

Fry until golden:

Working in batches so you don't crowd the pan, carefully lay the cakes in the hot oil and cook for 3–4 minutes on the first side until they're deep golden brown. Flip them gently with a spatula and cook the other side for another 3–4 minutes until they're cooked through and crispy.

Make the dipping sauce:

While the cakes cook, whisk together mayo, Sriracha, lime juice, and a tiny pinch of salt in a small bowl until smooth and creamy. Taste it and adjust the heat level to your preference.

Serve right away:

Transfer warm tuna cakes to a plate and set the sauce alongside for dipping. They're best eaten immediately while the outside is still crispy.

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I watched my reluctant seafood-eating brother eat three of these in a row without complaining, and that's when I realized they'd crossed from appetizer into something more—the kind of dish that makes people reconsider what they thought they liked. There's something about a homemade tuna cake that tastes nothing like canned tuna; it's been transformed into something elegant.

Why This Works

The magic is in the balance: the tuna provides clean, honest protein, the panko gives you structure and texture, and the fresh herbs lift everything so it doesn't taste heavy or fishy. The Sriracha mayo isn't just a side note—it's the finishing touch that ties all the flavors together and makes people go back for more dipping sauce than cake.

When to Serve These

I've served them as an elegant appetizer at dinner parties, packed them cold for next-day lunch with a side salad, and made them for casual Friday night snacking. They're versatile enough for a weeknight dinner but special enough to bring to a potluck or small gathering where you want people to remember what you made.

Small Tweaks That Change Everything

Once you master the basic recipe, you can start playing: add a tiny squeeze of fish sauce for deeper umami, swap cilantro for fresh dill if you're not a cilantro person, or coat the cakes in extra panko before frying for maximum crunch. Some cooks like to chill the mixture for an hour before shaping—it makes them slightly easier to handle, though I've never found it necessary.

• Squeeze extra lime juice over the finished cakes just before eating for a brightness that makes all the difference.
• Serve alongside cucumber slices or a crisp salad to balance the richness of the mayo.
• If you have leftovers, they're actually good cold from the fridge, though they won't be quite as crispy as fresh.

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These tuna cakes remind me that simple ingredients, when treated with a little care and attention, become something memorable. You'll find yourself making them again and again.

Recipe Q&A

→ Can I use fresh tuna instead of canned?

Yes, you can use fresh cooked tuna. Ensure it is flaked finely and excess moisture is removed before mixing.

→ How do I make these gluten-free?

Substitute the panko breadcrumbs with gluten-free breadcrumbs or almond flour for a safe alternative.

→ Can I bake the cakes instead of frying?

Yes, bake at 400°F (200°C) for 10-12 minutes per side on a greased baking sheet until golden brown.

→ How can I adjust the spice level?

Control the heat by adding more or less jalapeño and Sriracha in both the cakes and the dipping sauce.

→ What is the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.