Print

Sriracha Tuna Cakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 83 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Vegetables: Fold in the finely chopped red mini sweet peppers (or red bell pepper) and sliced green onion until evenly mixed.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://yummelle.com/sriracha-tuna-cakes-recipe/