If you’re craving a dish that’s bursting with flavor and comes together quickly, I have the perfect treat for you — the Sriracha Tuna Cakes Recipe is an absolute game-changer! These crispy, spicy, and creamy tuna cakes pack a punch and are unbelievably satisfying. Whether you’re making a weeknight dinner or entertaining friends, this recipe becomes a fast favorite.
Why You’ll Love This Recipe
- Bold and Balanced Flavors: The spicy kick of sriracha combined with creamy mayo and sweet peppers creates a harmony that keeps you coming back for more.
- Quick to Make: Ready in under 30 minutes, it’s perfect for busy days when you want something homemade without the fuss.
- Versatile and Adaptable: Whether as a snack, appetizer, or main course, you can pair these cakes with so many sides and garnishes.
- Always Crispy, Never Dry: Thanks to the rice crumbs and the right pan-sear technique, each cake has that crave-worthy crunchy crust with a tender inside.
Ingredients You’ll Need
The magic of this Sriracha Tuna Cakes Recipe truly shines through its simple yet superstar ingredients. Each item brings its own special something — from the tender tuna chunks to the punchy sriracha, and the fresh crunch of peppers and green onions — ensuring every bite is full of texture and flavor.
- Canned Tuna: Opt for good quality tuna in water or oil; draining it well is key to avoid soggy cakes.
- Rice Crumbs or Breadcrumbs: Rice crumbs add an extra light crunch and help bind the mixture beautifully.
- Sriracha: This spicy chili sauce is the secret superstar, adding that irresistible heat and depth.
- Red Mini Sweet Peppers: They add a pop of color and a fresh mild sweetness that balances the spice.
- Garlic and Green Onion: For an aromatic and slightly sharp lift that cuts through the richness.
- Mayo and Egg: These bind everything together while adding creamy texture.
- Olive Oil: For pan-frying — ensures the perfect golden crust.
- Seasonings: A pinch of umami seasoning or just salt and pepper rounds out the flavor beautifully.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the things I adore about the Sriracha Tuna Cakes Recipe is how easy it is to tweak and tailor. Whether you’re vegan, love extra heat, or want to sneak in more veggies, these variations make the recipe your own in no time.
- Swap Tuna for Salmon or Crab: Fresh or canned salmon or lump crab meat can be used for a slightly different but equally delicious flavor.
- Make it Vegan: Use mashed chickpeas instead of tuna and substitute mayo with a vegan version for a plant-based twist.
- Extra Spicy: Amp up the sriracha or add finely chopped fresh jalapeños for those who love heat.
- Add Fresh Herbs: Toss in cilantro, parsley, or dill to brighten up the flavor profile even more.
How to Make Sriracha Tuna Cakes Recipe
Step 1: Prepare the Spicy Tartar Sauce
Start by mixing the mayo, dill pickle relish, sriracha, a pinch of ground ginger, salt, and pepper in a small bowl. Cover and chill this spicy tartar — it’s the perfect creamy, tangy dip that elevates the tuna cakes to the next level.
Step 2: Mix the Tuna Cake Ingredients
Drain your canned tuna well and flake it apart with a fork in a medium bowl. Whisk in the egg to bind it, then fold in rice crumbs, mayo, sriracha, minced garlic, the umami seasoning if you’re using it, and a gentle pinch of salt and pepper. Stir in finely chopped mini sweet peppers and green onions for a fresh crunch and vibrant color.
Step 3: Shape and Cook the Tuna Cakes
With wet hands (this is key to prevent sticking), scoop about 1/3 cup of the tuna mixture and shape it into neat balls, then gently flatten to form patties. Heat olive oil in a large skillet over medium-high heat, coating it evenly. Carefully add the cakes to the pan and cook for 3–4 minutes on each side until they develop that irresistible golden-brown crust and are heated through. Flip them gently to keep their shape intact.
Step 4: Serve and Enjoy
Plate your warm tuna cakes alongside that zesty spicy tartar sauce. Ready your favorite sides, gather friends or family, and dig in to a delightful meal you’ll want to make again and again.
Pro Tips for Making Sriracha Tuna Cakes Recipe
- Drain Thoroughly: Ensuring your tuna is well-drained prevents soggy cakes and encourages a perfect crust.
- Wet Your Hands: When shaping, wet hands make the process smoother and keep the mixture from sticking.
- Gentle Flips: Use a thin spatula and flip the cakes slowly to keep their shape intact.
- Don’t Overcrowd the Pan: Give each cake room to cook evenly and stay crispy on all sides.
How to Serve Sriracha Tuna Cakes Recipe
Garnishes
Fresh garnishes can bring your tuna cakes to the next level. Try sprinkling chopped cilantro or parsley, thinly sliced green onions, or a squeeze of fresh lime for a burst of brightness. A light drizzle of extra sriracha or a dollop of the spicy tartar sauce on top adds even more zing.
Side Dishes
These delightful cakes pair beautifully with crisp green salads, roasted veggies, or even some creamy coleslaw to balance the heat. For something heartier, try serving alongside garlic mashed potatoes or steamed jasmine rice to soak up all those wonderful flavors.
Creative Ways to Present
For a fancy dinner or party platter, serve your Sriracha Tuna Cakes as sliders with lettuce and pickled cucumbers on mini buns. Or arrange them on a platter with small bowls of spicy tartar and fresh herbs for guests to customize their bites. Stacking them with layers of sliced avocado and tomato makes for a stunning presentation too!
Make Ahead and Storage
Storing Leftovers
Leftover tuna cakes keep beautifully in an airtight container in the fridge for up to 3 days. They maintain their flavor well and are just as tasty when reheated thoughtfully.
Freezing
You can freeze uncooked tuna cakes by placing them on a parchment-lined tray, freezing until solid, then transferring to a sealed bag or container. Freeze for up to 1 month. Just thaw overnight in the fridge before cooking.
Reheating
To reheat, the best way to keep the crispiness is to pop them in a skillet over medium heat for a few minutes on each side or bake in a 350°F oven until warmed through. Avoid microwaving if you want to keep that golden crust intact.
FAQs
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Can I make these tuna cakes gluten-free?
Absolutely! Using rice crumbs instead of traditional breadcrumbs makes this Sriracha Tuna Cakes Recipe naturally gluten-free, perfect for those with sensitivities.
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How spicy are these tuna cakes?
The sriracha adds a pleasant medium heat that can be adjusted up or down depending on your taste—feel free to add more or less sriracha to perfectly suit your spice preference.
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Can I use fresh tuna instead of canned?
You can, but fresh tuna will need to be cooked and flaked before mixing. Just keep in mind that canned tuna’s texture works best for binding in these cakes.
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What’s the best oil for frying these tuna cakes?
Olive oil is ideal since it adds flavor and creates a beautiful, crispy crust without overpowering the cakes.
Final Thoughts
Once you try this Sriracha Tuna Cakes Recipe, I guarantee it will become a beloved staple in your kitchen. Easy to prepare, packed with bold flavors and a wonderful mix of textures, these little cakes are proof that simple ingredients can create extraordinary dishes. Don’t hesitate — get cooking and share the deliciousness with those you love!
PrintSriracha Tuna Cakes Recipe
These Sriracha Tuna Cakes are a flavorful twist on the classic tuna patty, combining spicy Sriracha with sweet red peppers and savory seasonings. Crisply pan-fried to golden perfection and served with a creamy, tangy spicy tartar sauce, they make a quick and delicious meal or appetizer that’s perfect any time.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 5 tuna cakes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Tuna Cakes
- 1-2 tbsp olive oil
- 2 (5 oz.) cans of tuna, drained
- 1 egg
- 1/2 cup Trader Joe’s rice crumbs or breadcrumbs
- 1 clove garlic, minced
- 2 tbsp mayo
- 1 tbsp sriracha
- 2 red mini sweet peppers, finely chopped (or 1/2 red bell pepper)
- 1 tbsp sliced green onion
- Pinch of Trader Joe’s umami seasoning (optional)
- Salt and pepper, to taste
Spicy Tartar Sauce
- 1/4 cup mayo
- 1/4 cup dill pickle relish
- 2 tbsp sriracha, or to taste
- Pinch of ground ginger (optional)
- Salt and pepper, to taste
Instructions
- Prepare Spicy Tartar Sauce: In a small mixing bowl, combine mayo, dill pickle relish, sriracha, ground ginger (if using), salt, and pepper. Stir well, cover, and refrigerate until ready to serve.
- Mix Tuna Cake Ingredients: In a medium bowl, add the drained tuna and use a fork to break it up into small flakes. Whisk in the egg until combined.
- Add Dry and Flavor Ingredients: Stir in rice crumbs, mayo, sriracha, minced garlic, and optional umami seasoning. Add salt and pepper to taste, keeping in mind canned tuna might already be salty.
- Incorporate Vegetables: Fold in the finely chopped red mini sweet peppers (or red bell pepper) and sliced green onion until evenly mixed.
- Form Patties: Using about 1/3 cup scoops of the mixture, shape into balls then gently flatten into patties with wet hands to avoid sticking. You should get about 5 patties.
- Cook Tuna Cakes: Heat olive oil in a large skillet over medium-high heat and coat the pan evenly. When hot, add the tuna cakes gently and cook for 3-4 minutes on each side until golden brown and heated through. Flip carefully to maintain their shape.
- Serve: Plate the crispy tuna cakes and serve immediately with the chilled spicy tartar sauce for dipping or spreading. Enjoy your flavorful and spicy meal!
Notes
- Using rice crumbs keeps the cakes gluten-free if you select gluten-free breadcrumbs.
- Adjust sriracha amounts in both cakes and tartar sauce to control heat level to your preference.
- Wet your hands when shaping cakes to prevent sticking and make shaping easier.
- If canned tuna is already salted, taste before adding extra salt to the mixture.
- You can substitute regular bell peppers if mini sweet peppers are unavailable.
