Spicy Tuna Cakes Sriracha Mayo (Printable version)

Pan-seared tuna cakes spiced with herbs and chili, served with a tangy, creamy Sriracha mayo.

# Ingredient list:

→ Tuna Cakes

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/2 cup panko breadcrumbs
03 - 2 large eggs
04 - 1/4 cup finely diced red onion
05 - 1/4 cup chopped fresh cilantro
06 - 1 small jalapeño, seeded and finely minced
07 - 2 tbsp mayonnaise
08 - 1 tbsp Dijon mustard
09 - 1 clove garlic, minced
10 - 1 tsp Sriracha or hot sauce
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp vegetable oil, for frying

→ Sriracha Mayo Dipping Sauce

14 - 1/3 cup mayonnaise
15 - 1–2 tbsp Sriracha (to taste)
16 - 1 tsp fresh lime juice
17 - Pinch of salt

# Directions:

01 - In a large bowl, mix the drained tuna, panko, eggs, red onion, cilantro, jalapeño, mayonnaise, Dijon mustard, garlic, Sriracha, salt, and pepper until evenly combined.
02 - Form the mixture into 8 small patties, pressing gently to ensure they hold their shape.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add the tuna cakes and cook for 3–4 minutes per side until golden brown and heated through. Cook in batches if necessary to avoid overcrowding.
04 - Whisk together the mayonnaise, Sriracha, lime juice, and a pinch of salt in a small bowl until the mixture is smooth.
05 - Serve the warm tuna cakes accompanied by the Sriracha mayo dipping sauce.

# Expert Tips:

01 -
  • They come together in under 20 minutes, which means you can impress people on a weeknight without breaking a sweat.
  • The spicy mayo is honestly addictive—I've caught myself making extra sauce just to have it around.
  • Tuna cakes feel fancy enough for company but simple enough that you won't stress about getting them perfect.
02 -
  • If your cakes are falling apart during cooking, your oil probably wasn't hot enough—turn up the heat and wait an extra minute before you start frying.
  • Don't overmix the tuna mixture; if you work it too hard, the texture becomes dense and pasty instead of light and tender.
  • The first batch always teaches you something—by the second batch, your timing and flipping technique will be perfect.
03 -
  • Use the best mayonnaise you can find—it's a main ingredient here, not an afterthought, so the quality matters.
  • If the outside is browning too fast before the inside cooks through, lower the heat slightly and cover the pan loosely with a lid for the second side.
  • Make the dipping sauce while the cakes cook so everything comes together hot and ready to eat.

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