Spicy Tuna Cakes Chipotle Mayo (Print Page)

Crispy tuna cakes paired with a smoky chipotle mayo for a flavorful and spicy bite.

# What You Need:

→ Tuna Cakes

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup red bell pepper, finely diced
04 - 1/4 cup scallions, finely diced
05 - 2 tablespoons fresh cilantro, chopped
06 - 1 large egg
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 small jalapeño, seeded and minced
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil, for frying

→ Chipotle Mayo

15 - 1/3 cup mayonnaise
16 - 1 tablespoon chipotle peppers in adobo sauce, finely chopped
17 - 1 teaspoon lime juice
18 - 1/4 teaspoon garlic powder
19 - Pinch of salt

# Directions:

01 - In a large bowl, mix tuna, panko, red bell pepper, scallions, cilantro, egg, mayonnaise, Dijon mustard, jalapeño, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
02 - Shape the mixture into eight 2-inch-wide cakes. If too wet, add extra panko to firm up.
03 - Heat olive oil in a nonstick skillet over medium heat. Fry cakes for 4 to 6 minutes per side until golden brown and crisp. Cook in batches to avoid overcrowding.
04 - Whisk together mayonnaise, chipotle peppers, lime juice, garlic powder, and salt in a small bowl until smooth.
05 - Plate tuna cakes while hot alongside chipotle mayo for dipping.

# Expert Tips:

01 -
  • They taste like something you'd order at a beachside cafe, but you're making them in your own kitchen with pantry staples.
  • The chipotle mayo has this smoky heat that makes you want to lick the spoon, and honestly, I do.
  • You can have them on the table in half an hour, which means weeknight dinner or last-minute appetizers are totally doable.
02 -
  • Drain and squeeze the tuna really well, or your cakes will be mushy and refuse to hold together in the pan.
  • Don't flip them too soon, let that crust form fully or they'll stick and crumble when you try to turn them.
  • If you're doubling the batch, keep the finished cakes warm in a low oven while you fry the rest so they all stay crispy.
03 -
  • Make the chipotle mayo ahead and keep it in the fridge for up to a week, it's great on sandwiches, burgers, and roasted vegetables too.
  • If your cakes are falling apart, chill the formed patties in the fridge for fifteen minutes before frying to help them firm up.
  • Use a fish spatula if you have one, the thin, slotted edge slides under delicate cakes without tearing them.

Return