Description
These Sriracha Tuna Cakes are a flavorful and easy-to-make dish featuring tender tuna mixed with a spicy kick of sriracha and crunchy mini sweet peppers. Crispy on the outside and moist inside, they are pan-fried to golden perfection and served with a zesty homemade spicy tartar sauce. Perfect for a quick lunch, appetizer, or light dinner, these tuna cakes bring together bold flavors in a simple recipe that’s ready in under 30 minutes.
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
- Prepare Spicy Tartar: In a small mixing bowl, combine mayo, dill pickle relish, sriracha, ground ginger (if using), and salt and pepper. Mix well, cover, and refrigerate until ready to serve.
- Mix Tuna Base: In a medium bowl, add drained tuna and break it apart with a fork until flaky. Whisk in the egg thoroughly to bind the mixture.
- Add Ingredients: Stir in rice crumbs, mayo, sriracha, minced garlic, optional umami seasoning, and a pinch of salt and pepper. Add finely diced mini sweet peppers and sliced green onion, mixing everything evenly.
- Form Tuna Cakes: Using about 1/3 cup of the mixture per cake, shape into balls then flatten gently with wet hands to form 5 patties.
- Cook Tuna Cakes: Heat olive oil in a large skillet over medium-high heat, coating the surface well. Once hot, place tuna cakes in the skillet carefully. Fry for 3-4 minutes on each side until golden brown and cooked through, flipping gently to maintain shape.
- Serve: Remove from skillet and serve warm with the prepared spicy tartar sauce for dipping or topping. Enjoy your delicious Sriracha Tuna Cakes!
Notes
- Using wet hands to shape the tuna cakes helps prevent sticking.
- If canned tuna is already salted, adjust added salt accordingly.
- Rice crumbs can be substituted with regular breadcrumbs if unavailable.
- Customize heat level by adjusting sriracha amounts in both the cakes and tartar sauce.
- These tuna cakes are best eaten fresh but can be reheated gently in a skillet or oven.
Nutrition
- Serving Size: 1 tuna cake with tartar sauce
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
