Spicy Tuna Cakes Sriracha Mayo (Print Page)

Crispy tuna cakes with a spicy kick and creamy tangy Sriracha mayo, perfect for light meals and appetizers.

# What You Need:

→ Tuna Cakes

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/2 cup breadcrumbs (panko or regular)
03 - 1/4 cup finely chopped red bell pepper
04 - 1/4 cup finely chopped green onions
05 - 2 tablespoons chopped fresh cilantro (optional)
06 - 2 large eggs
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Sriracha hot sauce
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon soy sauce
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt
14 - 2 tablespoons vegetable oil (for frying)

→ Sriracha Mayo

15 - 1/3 cup mayonnaise
16 - 1 to 2 tablespoons Sriracha sauce (to taste)
17 - 1 teaspoon lime juice
18 - Pinch of salt

# Directions:

01 - In a large bowl, mix the drained tuna, breadcrumbs, red bell pepper, green onions, and cilantro until evenly distributed.
02 - In a separate small bowl, whisk together eggs, mayonnaise, Sriracha, Dijon mustard, soy sauce, garlic powder, black pepper, and salt until smooth.
03 - Pour the wet mixture into the tuna mixture and stir until all ingredients are thoroughly combined.
04 - Shape the mixture by hand into 8 evenly sized small patties approximately 2 inches in diameter.
05 - Warm vegetable oil in a large nonstick skillet over medium heat until shimmering.
06 - Fry the tuna cakes in batches for 3 to 4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
07 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and salt until smooth and creamy.
08 - Serve the tuna cakes warm alongside the prepared Sriracha mayo.

# Expert Tips:

01 -
  • Golden, crispy edges with a tender, flaky center that feels more elegant than the five-minute prep suggests.
  • The Sriracha mayo transforms these from simple to crave-worthy, with just the right balance of heat and creamy tang.
  • Works as dinner, lunch leftovers, or tucked into a sandwich the next day without falling apart.
02 -
  • Moisture is your enemy here—squeeze that tuna until your hands hurt, or your cakes will fall apart the moment they hit the hot oil.
  • Don't skip the medium heat setting; high heat will burn the outside before the inside cooks through, and you'll be left with a crunchy shell and a raw, warm center.
  • Panko really does make a difference in texture, and it's worth keeping a box in your pantry for moments like this when you want that specific, addictive crispness.
03 -
  • Wet your hands before forming patties—it keeps the mixture from sticking and makes shaping them quick and almost meditative.
  • A few dashes of smoked paprika or cayenne pepper mixed into the cakes themselves will deepen the spice and add a subtle smokiness that catches people by surprise.

Return