Spicy Tuna Cakes Sriracha Mayo

The smell of red bell peppers hitting the mixing bowl always reminds me of that tiny apartment kitchen where I first learned that canned tuna could actually be exciting. My roommate laughed when I started adding sriracha to everything, even the mayonnaise for dipping. These cakes became our Friday ritual after we discovered crispy exteriors and tender interiors beat fancy takeout every time.

Last summer I made these for a backyard cookout and watched three self-proclaimed tuna haters go back for thirds. Something about that golden crunch against the soft, spiced interior makes people forget theyre eating fish cakes. Now theyre the first thing friends request when I ask what to bring to potlucks.

Ingredients

• Tuna in water: Drained thoroughly so the patties hold their shape without getting soggy
• Panko breadcrumbs: The secret to that restaurant style crunch that regular crumbs cant deliver
• Red bell pepper: Finely diced for sweetness and little pops of color throughout
• Green onions: Both the white and green parts for mild onion flavor in every bite
• Fresh cilantro: Brightens everything and cuts through the richness
• Eggs: The binder that keeps everything together without making the mixture heavy
• Mayonnaise: Adds moisture and helps the tuna cakes stay tender inside
• Sriracha sauce: Heat level that builds without overwhelming other flavors
• Dijon mustard: Adds depth and a little tang that balances the spices
• Garlic powder: Even distribution of garlic flavor without raw bits
• Smoked paprika: Gives that subtle smoky note that makes people ask whats in these
• Salt and black pepper: Basic seasoning that lets the other ingredients shine
• Vegetable oil: High heat point for getting that perfect golden crust
• Extra mayonnaise: The base for your dipping sauce
• Lime juice: Fresh acidity that wakes up the entire sauce

Instructions

Mix the tuna cake base:

Combine everything except the oil in a large bowl, mixing gently until incorporated but still textured

Shape the patties:

Form 8 compact patties, pressing firmly so they hold together during cooking

Fry until golden:

Heat oil in a nonstick skillet over medium heat and cook 3 to 4 minutes per side until crisp and browned

Whisk the sauce:

Stir together mayonnaise, sriracha, lime juice, and salt until smooth and combined

Serve immediately:

Plate the tuna cakes hot with sriracha mayo for dipping or drizzling

Save

My dad still talks about the time I served these at his birthday dinner instead of the expected steak. He took one suspicious bite, eyes went wide, and asked if I could make them for his fishing buddies next weekend. Now theyre his most requested recipe.

Making Them Ahead

Ive learned to shape the patties in the morning and chill them on a parchment lined sheet until cooking time. This actually helps them hold their shape better and makes dinner prep feel effortless.

Serving Ideas

These tuna cakes work as appetizers with toothpicks or as a main dish with a simple green salad and extra lime wedges. They are also incredible tucked into a toasted bun with lettuce and that sriracha mayo.

Customizing the Heat

The beauty of this recipe is how easily you can adjust the spice level to your crowd. Start with less sriracha if you are unsure, or go all in if everyone loves heat.

• Add minced jalapeño directly into the tuna mixture for extra kick
• Swap regular paprika for hot smoked paprika to layer the heat
• Keep extra sriracha on the table for the brave ones

Save

Theres something deeply satisfying about turning humble canned tuna into something that feels special. These cakes might just become your weeknight secret weapon too.

Recipe Questions & Answers

→ Can I use fresh tuna instead of canned?

Fresh tuna works, but requires cooking and flaking first. Canned tuna provides consistent texture and convenience. If using fresh, steam or lightly sear, then flake thoroughly before mixing with other ingredients.

→ How do I prevent the cakes from falling apart?

Ensure thorough mixing of eggs and breadcrumbs to bind the ingredients. Chill the mixture for 15-20 minutes before shaping helps. Don't overcrowd the pan when frying—cook in batches for even browning and structural integrity.

→ Can I bake these instead of frying?

Baking at 400°F (200°C) for 12-15 minutes per side works, though the exterior won't achieve the same crispy crunch. Spray with oil and place on a parchment-lined baking sheet for best results.

→ How long do these keep in the refrigerator?

Cooked tuna cakes store well for 3-4 days in an airtight container. Reheat in a skillet over medium heat to restore crispness. The sriracha mayo keeps separately for up to a week refrigerated.

→ What can I substitute for panko breadcrumbs?

Regular breadcrumbs work, though panko provides superior crunch. Crushed crackers or cornflakes offer similar texture. For gluten-free options, use almond meal or certified gluten-free breadcrumbs.

→ Can I make these ahead of time?

Shape the uncooked patties and refrigerate on a parchment-lined tray for up to 24 hours before frying. You can also freeze uncooked patties between parchment paper for up to 3 months—thaw before cooking.