Spicy Tuna Cakes Sriracha Mayo (Print Version)

Crispy tuna cakes infused with bold spices and paired with a tangy sriracha mayo for a vibrant taste experience.

# What You Need:

→ Tuna Cakes

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→ Sriracha Mayo

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# Directions:

01 - Combine drained tuna, breadcrumbs, bell pepper, green onions, cilantro, eggs, mayonnaise, sriracha, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Mix gently until fully incorporated.

02 - Divide the mixture into 8 equal portions and shape into compact patties.

03 - Heat vegetable oil in a large nonstick skillet over medium heat. Fry tuna cakes in batches for 3-4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain.

04 - Whisk together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl until smooth and combined.

05 - Serve tuna cakes hot, drizzled with sriracha mayo or with sauce on the side for dipping.

# Insider Tips:

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The crispy outside gives way to the most tender, flavorful center that somehow feels fancy enough for guests but casual enough for Tuesday dinner
You can customize the spice level exactly to your liking, and the sriracha mayo works on literally everything from burgers to roasted vegetables

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Chill the formed patties for 15 minutes if they feel too soft to handle, this prevents them from breaking apart in the pan
Don't crowd your skillet, cook in batches if needed so each cake gets proper contact with the hot oil

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Pat your tuna completely dry with paper towels before mixing, excess water is the enemy of crispy edges
Let the cakes rest for a couple minutes after cooking before serving, they hold together better

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