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–+ servings
Nicole Grace

Spicy Tuna Cakes with Sriracha Mayo: A Must-Try Recipe!

Delicious and crispy Spicy Tuna Cakes served with a zesty Sriracha mayo, perfect for a quick meal or appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15 ounces tuna, drained and flaked
  • 1/2 cup breadcrumbs
  • 1/4 cup green onions finely chopped
  • 1/4 cup red bell pepper finely diced
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil for frying
For the Sriracha Mayo:
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha sauce adjust to taste
  • 1 teaspoon lime juice

Method
 

  1. In a large bowl, combine the drained tuna, breadcrumbs, green onions, red bell pepper, egg, soy sauce, sesame oil, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  2. Form the mixture into patties, about 2-3 inches in diameter. You should get around 6-8 patties.
  3. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tuna patties to the skillet, cooking in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
  4. While the patties are cooking, prepare the Sriracha mayo by mixing the mayonnaise, Sriracha, and lime juice in a small bowl. Adjust the Sriracha to your preferred spice level.
  5. Once the patties are cooked, remove them from the skillet and place them on paper towels to drain excess oil. Serve warm with the Sriracha mayo on the side.

Nutrition

Serving: 1pattyCalories: 220kcalCarbohydrates: 10gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 500mgFiber: 1gSugar: 1g

Notes

  • For a gluten-free version, use gluten-free breadcrumbs.
  • Add chopped cilantro or parsley for extra flavor and freshness.

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