Spicy Tuna Cakes Sriracha Mayo

There's something about the sizzle of tuna cakes hitting hot oil that makes a quiet Tuesday feel like a small celebration. I discovered these while improvising one afternoon with pantry staples and a can of tuna, and they've become my go-to when I want something crispy, satisfying, and ready in under thirty minutes. The spicy mayo was an accident—too much sriracha in a batch of mayo—but it turned into the best part of the whole dish.

I made these for my neighbor once when she brought over extra fresh cilantro from her garden, and she came back the next week asking for the recipe. There's something about handing someone a warm tuna cake with a small dollop of that spicy mayo that feels genuinely generous, like you're sharing something that took care, not just time.

Ingredients

• Canned tuna: Two 5-ounce cans give you the perfect base—look for tuna packed in water so you can control the moisture, and always drain it well or your cakes will fall apart in the pan.
• Panko breadcrumbs: The larger flakes stay crunchier than regular breadcrumbs, and they're what give these cakes their signature crispy exterior that makes people actually listen when they bite down.
• Red bell pepper and green onions: These aren't just filler—they add sweetness and a gentle sharpness that makes every bite interesting instead of flat and one-note.
• Fresh cilantro: Skip it if you hate cilantro, but if you're neutral on it, the fresh herbaceous note keeps the whole thing from feeling heavy.
• Eggs and mayo: Your binding agents; they keep everything together while the pan is doing its work, and together they create a tender crumb instead of a dense hockey puck.
• Sriracha and Dijon mustard: The Sriracha in the mixture itself brings gentle heat throughout, while the mustard adds a subtle depth that makes people wonder what they're tasting.
• Soy sauce and garlic powder: These are your secret umami boosters—they make the tuna taste more like tuna, richer and more intentional.
• Vegetable oil: Medium heat and a nonstick skillet mean you don't need much oil, and the cakes fry rather than soak, which is how they stay light.

Instructions

Mix the tuna base:

Drain your canned tuna thoroughly, pressing it against the side of the can with a fork to squeeze out every bit of liquid. Combine it in a large bowl with the breadcrumbs, red pepper, green onions, and cilantro, stirring gently so the tuna stays in small, tender flakes rather than becoming a paste.

Build the binder:

In a separate small bowl, whisk together eggs, mayo, Sriracha, mustard, soy sauce, garlic powder, pepper, and salt until completely smooth. This is your glue—the thing that holds the structure together and adds richness to every bite.

Bring it together:

Pour the wet mixture over the tuna mixture and fold everything together gently with a rubber spatula until just combined—overworking makes dense cakes instead of tender ones.

Shape your cakes:

Using damp hands so the mixture doesn't stick, form eight small patties about two inches wide and half an inch thick. Refrigerating them for ten minutes at this point helps them hold their shape, though they'll work fine if you're in a hurry.

Heat and fry:

Pour vegetable oil into a nonstick skillet and let it shimmer over medium heat until a breadcrumb sizzles immediately when dropped in. Working in batches so you don't crowd the pan, lay the tuna cakes in the oil and listen for that immediate, satisfying sizzle.

Achieve the golden crust:

Fry for three to four minutes per side until the exterior is burnished and golden brown and a fork easily pierces the center. The cakes should feel firm to the touch, not soft or fragile—that's how you know they're cooked through.

Make the spicy mayo:

While the cakes cook, whisk together mayo, Sriracha, lime juice, and a small pinch of salt in a small bowl until smooth and vibrant. Taste it before serving and adjust the Sriracha if you want more heat—this is your moment to make it exactly as spicy as you like it.

Serve warm:

Transfer the finished cakes to a paper towel-lined plate to drain any excess oil, then serve them hot or warm with a dollop or streak of Sriracha mayo alongside.

Save

These cakes have a way of turning a weeknight into something that feels a little special, even when you're eating alone at the counter with a fork. There's something deeply satisfying about biting through that golden crust into the tender, flaky center, and that spicy mayo waiting to add its punch of brightness and heat.

Ways to Serve These

Warm tuna cakes are best eaten fresh from the pan, but they're equally delicious the next day served cold or at room temperature in a sandwich. I've tucked them into toasted buns with lettuce and extra mayo, served them alongside a sharp arugula salad, and even crumbled them into a grain bowl with avocado and cucumber. They pair beautifully with anything bright and fresh—the heat and richness of the cakes balances perfectly with cool, crisp accompaniments.

Making Them Your Own

This recipe is flexible enough to bend to whatever you have on hand or whatever you're craving. Swap the red bell pepper for diced jalapeños if you want more heat coming from the mixture itself, or add a tablespoon of minced ginger for warmth and complexity. The cilantro is optional—I've made these without it plenty of times, and they're just as good; I've also added diced avocado to the mixture, which adds a silky richness that changes the texture in a wonderful way.

Storage and Make-Ahead Tips

Form your patties up to a day in advance and keep them in the refrigerator on a parchment-lined plate, covered loosely. The Sriracha mayo keeps for a week in a sealed container, so there's no harm in making a double batch. Cooked tuna cakes will stay fresh in the refrigerator for three days and reheat beautifully in a hot skillet for just a minute or two per side, regaining their crispness almost instantly.

• For extra crunch and flavor, use panko breadcrumbs and don't skip pressing the moisture from your canned tuna.
• Medium heat is non-negotiable—high heat burns the outside while leaving the inside raw and cold.
• The Sriracha mayo is the star, so taste it and adjust the heat level before serving, making it exactly as spicy as your mood allows.

Save

These tuna cakes have become one of my most reliable recipes for moments when I need something delicious and fast, something that feels thoughtful without being complicated. They're proof that the simplest combinations, treated with just a little care, can become something people genuinely look forward to eating again.

Recipe FAQs

→ What type of tuna works best for these cakes?

Canned tuna in water is preferred for a moist and flaky texture, ensuring the cakes hold together well while staying tender.

→ Can I make these cakes gluten-free?

Yes, substituting regular breadcrumbs with gluten-free alternatives and using tamari instead of soy sauce keeps the cakes gluten-free.

→ How can I add more heat to the tuna cakes?

Incorporate smoked paprika or cayenne pepper into the mix for an extra spicy kick alongside the Sriracha mayo.

→ What is the best way to achieve a crispy crust?

Use panko breadcrumbs and fry the cakes in hot vegetable oil over medium heat until golden brown on both sides.

→ Can these cakes be prepared ahead of time?

Yes, form the patties and refrigerate them before frying to save prep time, maintaining their shape and flavor.