Spicy Tuna Cakes Sriracha Mayo

I stumbled onto these spicy tuna cakes during one of those weeknight scrambles when the pantry felt suspiciously bare. The sriracha mayo was a happy accident after I realized we were out of regular tartar sauce, and honestly, we haven't looked back since. Now they've become our go-to when we want something that feels indulgent but comes together faster than delivery.

Last summer, my sister declared these the best thing she'd eaten all year after polishing off three at a backyard cookout. She kept eyeing the platter, asking if there were more hiding in the kitchen, and eventually just started double-fisting them with zero shame.

Ingredients

• Canned tuna in water: Drain it really well, pressing down with a fork to remove excess liquid so your cakes hold together beautifully
• Panko breadcrumbs: These create that irresistible crunch while keeping the interior light and tender
• Red bell pepper: Finely dice this for little bursts of sweetness that balance the heat
• Green onions: Both white and green parts work here, adding mild onion flavor and pretty color
• Fresh cilantro: Bright and herbaceous, it cuts through the richness and wakes up the whole dish
• Eggs: These bind everything together, so don't skip them or your cakes might fall apart in the pan
• Mayonnaise: Adds moisture and richness to both the cakes and the sauce
• Sriracha sauce: Adjust this to your heat preference, starting with less if you're sensitive to spice
• Dijon mustard: Provides a subtle tang and depth that you'll notice but won't be able to quite place
• Garlic powder: Distributes evenly throughout the mixture for consistent flavor in every bite
• Smoked paprika: This is the secret ingredient that makes people ask what's in these
• Salt and black pepper: Don't be shy with these, they make all the other flavors pop
• Vegetable oil: Use enough to create a nice even layer in your pan for that perfect golden crust
• Mayonnaise for sauce: The base of your sriracha mayo, so use a brand you actually like
• Lime juice: Fresh is absolutely worth it here, cutting through the creamy sauce

Instructions

Mix the tuna cake base:

Combine everything except the oil in a large bowl, folding gently until just incorporated. The mixture should feel moist and hold its shape when squeezed together.

Shape the patties:

Divide into 8 equal portions and form compact cakes about 1 inch thick. Press firmly but gently, and don't worry if they look slightly rustic.

Fry to golden perfection:

Heat oil in your skillet over medium heat and cook cakes for 3 to 4 minutes per side. Listen for that satisfying sizzle and look for deep golden brown edges.

Whisk the sauce:

Stir together mayonnaise, sriracha, lime juice, and salt until smooth. Taste and add more sriracha if you like it fiery.

Serve immediately:

Plate the cakes hot with a generous drizzle of sriracha mayo, and maybe some extra green onions on top if you're feeling fancy.

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These have become our standard for unexpected guests because I almost always have the ingredients on hand. There's something satisfying about turning humble pantry staples into something that feels like a restaurant appetizer.

Making Them Your Own

I've swapped in diced jalapeño when I wanted extra heat, and once used crushed crackers instead of panko in a pinch. The recipe is incredibly forgiving, which is probably why it's become such a reliable favorite in our rotation.

Serving Ideas That Work

Sometimes I serve these as a light dinner with a simple green salad dressed with citrus vinaigrette. Other times they become appetizers that disappear embarrassingly fast at parties, especially when I double the sriracha mayo.

Storage and Make-Ahead Tips

You can form the patties up to a day ahead and keep them refrigerated, covered tightly with plastic wrap. Leftovers actually reheat surprisingly well in a skillet or even the oven at 375°F for about 10 minutes.

• The uncooked mixture keeps for 24 hours in the refrigerator if you want to cook them fresh
• Freeze cooked cakes between layers of parchment paper for up to a month
• The sauce tastes better after sitting for at least an hour, so make it first

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I hope these become your weeknight secret weapon too, ready to rescue dinner or impress guests at a moment's notice.

Common Recipe Questions

→ How do I achieve a crispy texture on tuna cakes?

Use panko breadcrumbs and fry the cakes over medium heat until golden brown on both sides. Avoid overcrowding the pan for even cooking and crispiness.

→ Can I adjust the spice level in these tuna cakes?

Yes, increase the sriracha amount or add finely chopped jalapeños to the mixture for extra heat.

→ What is a good substitute for mayonnaise in the sriracha mayo?

Greek yogurt can be used instead of mayonnaise for a lighter, tangier alternative that complements the spices well.

→ How should I store leftover tuna cakes?

Refrigerate leftovers in an airtight container for up to two days. Reheat in a skillet to maintain crispiness.

→ Are these tuna cakes suitable for a pescatarian diet?

Yes, these cakes use canned tuna and eggs, fitting well within pescatarian guidelines.