Crispy Tuna Cakes with Sriracha Mayo

Crispy Tuna Cakes with Sriracha Mayo

Crisp panko crust gives way to tender, flaky tuna in these pan-fried cakes.

Total 35 min Makes 4 servings Calories 365/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Eggs, Wheat, Soy

Canned tuna gets dressed up with scallions, egg, and panko, then pan-fried until golden and crisp on the outside while staying moist within. A quick sriracha mayo drizzle adds tangy heat, making these a fast weeknight dinner or appetizer for sharing.

Ingredients

  • 3 cans (5 oz each) tuna, drained well
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 3 tablespoons mayonnaise
  • 3 scallions, thinly sliced
  • 2 tablespoons red bell pepper, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3 tablespoons vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon fresh lemon juice

Method

  1. In a large bowl, flake the drained tuna with a fork until no large chunks remain.

  2. Add the panko, beaten eggs, 3 tablespoons mayonnaise, scallions, red bell pepper, lemon juice, Dijon mustard, garlic powder, salt, and black pepper to the tuna. Mix gently until well combined.

  3. Divide the mixture into 8 portions and shape each into a patty about 3/4 inch thick. Place patties on a plate and chill in the refrigerator to firm up.

  4. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  5. Fry the tuna cakes in batches, 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate to drain.

  6. In a small bowl, whisk together the 1/2 cup mayonnaise, sriracha, and 1 teaspoon lemon juice until smooth.

  7. Serve the tuna cakes warm with a drizzle of sriracha mayo or on the side for dipping.

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    Crispy Tuna Cakes with Sriracha Mayo

    Canned tuna gets dressed up with scallions, egg, and panko, then pan-fried until golden and crisp on the outside while staying moist within. A quick sriracha mayo drizzle adds tangy heat, making these a fast weeknight dinner or appetizer for sharing.

    35 min 4 servings 365 cal

    Ingredients

    • 3 cans (5 oz each) tuna, drained well
    • 1 cup panko breadcrumbs
    • 2 large eggs, beaten
    • 3 tablespoons mayonnaise
    • 3 scallions, thinly sliced
    • 2 tablespoons red bell pepper, finely diced
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 3 tablespoons vegetable oil, for frying
    • 1/2 cup mayonnaise
    • 2 tablespoons sriracha sauce
    • 1 teaspoon fresh lemon juice

    Method

    1. 1

      In a large bowl, flake the drained tuna with a fork until no large chunks remain.

    2. 2

      Add the panko, beaten eggs, 3 tablespoons mayonnaise, scallions, red bell pepper, lemon juice, Dijon mustard, garlic powder, salt, and black pepper to the tuna. Mix gently until well combined.

    3. 3

      Divide the mixture into 8 portions and shape each into a patty about 3/4 inch thick. Place patties on a plate and chill in the refrigerator to firm up.

    4. 4

      Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

    5. 5

      Fry the tuna cakes in batches, 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate to drain.

    6. 6

      In a small bowl, whisk together the 1/2 cup mayonnaise, sriracha, and 1 teaspoon lemon juice until smooth.

    7. 7

      Serve the tuna cakes warm with a drizzle of sriracha mayo or on the side for dipping.