Tuna Cakes Sriracha

Take ordinary canned tuna to new heights with these Asian-inspired Sriracha Tuna Cakes. Crispy outside, soft and tasty inside, they bring the perfect mix of heat and flavor in every bite. Paired with a tangy spicy tartar sauce, they're a fast but fancy meal that comes together quickly. Great for a fast lunch or easy dinner, these cakes show how basic pantry items can turn into amazing dishes with just minutes of prep time.

I first created these tuna cakes while trying to find new ways to use my pantry items during hectic weeks. What started as just trying something new has become a regular meal at my house. A few weeks ago, I made these for friends who said they "couldn't stand canned tuna" - they asked me for the recipe before they left. The mix of sriracha heat and the crunchy outside completely changed their minds.

Key Ingredients and Shopping Advice

• Canned Tuna: Go for solid white albacore in water for better texture and taste. Make sure to drain it well so your cakes aren't soggy.
• Rice Crumbs or Breadcrumbs: The rice crumbs from Trader Joe's make these without gluten, but any breadcrumbs will do. Panko gives you an extra crunchy outside.
• Sriracha: Add more or less based on how spicy you like things. The amount I suggest gives a medium heat most people can handle.
• Mini Sweet Peppers: They add bright color, flavor, and a bit of sweetness that works well with the heat. You can use red bell pepper instead if that's what you have.

What's great about this dish is how easy it is to change - you can make it spicier by adding more sriracha, or swap out ingredients based on what's in your kitchen. The first time I made these I used chopped jalapeño instead of sweet peppers for extra kick, and they turned out just as good.

Step-by-Step Cooking Guide

Step 1: Mix Up the Spicy Tartar Sauce

Start by putting 1/4 cup mayo, 1/4 cup dill pickle relish, and 2 tablespoons sriracha in a small bowl. Toss in some ground ginger for extra flavor if you have it, then add salt and pepper how you like it. Mix everything together well, cover the bowl, and stick it in the fridge while you make the tuna cakes.

Step 2: Put Together the Tuna Mix

Drain two 5-ounce cans of tuna completely and dump them in a medium bowl. Break up any chunks with a fork until it looks even. Beat one egg in another small bowl, then add it to the tuna and mix it in. Add 1/2 cup rice crumbs or breadcrumbs, 2 tablespoons mayo, 1 tablespoon sriracha, one minced garlic clove, and your seasonings. Fold in your chopped sweet peppers and green onions until everything's mixed up nicely.

Step 3: Shape Your Patties

Get your hands a little wet to stop sticking, then grab about 1/3 cup of tuna mix and roll it into a ball. Gently flatten it between your hands to make a patty around 3/4-inch thick. Put the finished patties on a plate and keep going until all the mix is used up, making about five same-sized cakes.

Step 4: Cook Until Golden

Heat 1-2 tablespoons olive oil in a big skillet over medium-high heat until it's hot but not smoking. Carefully put the tuna cakes in the hot oil, making sure they don't touch. Cook them for 3-4 minutes on the first side until they're golden and crispy, then carefully flip them with a thin spatula. Cook another 3-4 minutes on the other side until they're equally golden and hot all the way through.

Step 5: Dish Up and Dig In

Move the hot tuna cakes to a plate lined with paper towels to soak up extra oil. Serve them right away with a big spoonful of the spicy tartar sauce on top or on the side for dipping. For a full meal, add a simple salad with Asian dressing, cauliflower rice, or some roasted veggies. Sprinkle some more sliced green onions on top and add lime wedges for a fresh touch.

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The first time I tried making these tuna cakes, I learned something about being patient. I tried to flip them too soon before a good crust had formed, and they fell apart. Now I wait until I can see golden edges before I try to turn them, which makes all the difference in how they look when done.

Tasty Serving Ideas

These flexible tuna cakes go great with lots of different sides. For a light lunch, try them on top of mixed greens with a simple dressing made of rice vinegar and sesame oil. For a bigger dinner, serve with sesame cucumber salad and cauliflower rice. They also make great sliders - just put each cake on a small bun with some spicy tartar sauce, sliced avocado, and microgreens for a fancy appetizer or game day snack that will vanish fast.

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Prep-Ahead Suggestions

These tuna cakes work great for meal prep and can be made ahead in a few ways. You can mix and shape the patties up to 24 hours early - just cover them and keep in the fridge until cooking time. You can also fully cook the cakes, let them cool, and keep them in the fridge for up to three days. Warm them up in a 350°F oven for about 10 minutes or in an air fryer for 3-4 minutes at 350°F until hot. The spicy tartar sauce actually tastes better after a day in the fridge as the flavors blend together.

Air Fryer Option

For an easier cooking method with less oil, these tuna cakes work great in an air fryer. Warm up your air fryer to 350°F for about 5 minutes. Lightly spray both sides of each tuna cake with cooking spray, then put them in one layer in the air fryer basket, with space between each cake. Cook for 8-10 minutes, carefully turning them over halfway through, until golden brown and hot inside. This way makes super crispy outsides that many folks prefer.

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These Sriracha Tuna Cakes have become my favorite solution for nights when the fridge looks empty but the pantry's full. With just a few basic ingredients I always keep around, I can make a meal that feels special instead of thrown together. The mix of crunchy outside, flavorful inside, and zingy sauce turns simple canned tuna into something truly mouthwatering that I'm happy to serve to both family and guests.

Frequently Asked Questions

→ Can I change the seasonings in this dish?

Definitely! You can tweak the flavors to your liking. If you prefer less heat, skip the sriracha or use less. Lemon pepper adds a zesty touch, Old Bay brings classic seafood vibes, and curry powder gives a warm, bold spin. Feel free to swap the umami seasoning for soy sauce or Worcestershire if that's what you've got.

→ What are the gluten-free options for breadcrumbs?

If Trader Joe's rice crumbs aren't available, no problem! Try crushed gluten-free crackers, almond flour, chickpea flour, or store-bought gluten-free breadcrumbs. For low-carb options, crushed pork rinds work well. Cooked quinoa is another protein-packed choice but adjust the quantity to get the right mix for forming patties.

→ How do I make sure the tuna patties stick together?

To keep your patties intact: 1) Drain the tuna really well, 2) Don't skip the egg—it holds everything together, 3) Let the mixture sit so the crumbs soak up moisture, 4) Use damp hands and press the patties firmly, 5) Flip gently with a sturdy spatula in a hot pan, and 6) Heat your pan before adding the patties to help them crisp up fast.

→ What sides go best with these patties?

These spicy patties shine with refreshing sides like cucumber salad or roasted veggies. Try cauliflower rice, slaw with tangy dressing, or avocado slices. Fancy tacos? Pop the patties into sliders with lettuce and tartar sauce.

→ Can I freeze extra patties?

Absolutely! Cook them, let them cool, and freeze flat on a sheet for a couple of hours. Then stash them in a container with parchment between layers. Frozen patties last up to 3 months. Reheat in a hot skillet or oven straight from the freezer!

→ Can I use another type of canned fish?

Of course! Salmon gives a richer flavor, mackerel pairs well with strong sriracha heat, and mashed sardines are an option, too. Different fish may change the moisture balance, so tweak the amount of breadcrumbs if needed!