Spicy Tuna Cakes
Spicy tuna cakes turn pantry tuna into crispy USA weeknight patties with sriracha, green onion, and a light breadcrumb binder. Pan-fry until golden and heated through to 165°F—great with salad, rice, or as a sandwich.
🛒Ingredients
- 2 (5-ounce) cans tuna in water, drained well
- 1/2 cup panko breadcrumbs, plus more for coating
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1–2 tablespoons sriracha or hot sauce
- 2 green onions, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons oil for frying
- Lemon wedges and extra hot sauce for serving
🔧Kitchen Tools Needed
- Mixing bowl
- Skillet
- Spatula
- Instant-read thermometer
📝Instructions
- 1
Flake tuna in a bowl. Mix with 1/2 cup panko, egg, mayo, sriracha, green onions, lemon juice, Dijon, garlic powder, salt, and pepper until it holds together. Chill 10 minutes if soft.
- 2
Form into 6–8 patties. Lightly coat outsides with extra panko.
- 3
Heat oil in a skillet over medium. Cook cakes 3–4 minutes per side until deep golden and the center reaches 165°F (egg is fully set).
- 4
Drain on a paper towel-lined plate. Serve with lemon and hot sauce.
- 5
Refrigerate within 2 hours up to 3 days; reheat in a skillet or 350°F oven to 165°F.
🥗Nutrition Information
⚡Calories per serving: 260
🏷️Recipe Tags
❓Frequently Asked Questions
Cakes falling apart?
Drain tuna very well, chill the mix, and add a spoon more panko.
Bake instead?
Bake at 400°F on a greased sheet 12–15 minutes, flipping once, until 165°F.
Air fryer?
Spray cakes; air-fry 375°F about 8–10 minutes to 165°F, flipping once.
Mild version?
Skip sriracha; add a pinch of paprika.
Food safety?
Cook until 165°F so the egg binder is fully cooked; fridge within 2 hours.
