If you’re craving a flavor-packed dish that’s both quick and satisfying, the Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe is absolutely going to wow your taste buds. These golden, crispy cakes boast a perfectly balanced kick of sriracha heat paired with the creamy, tangy zest of a homemade spicy tartar sauce. Imagine biting into tender tuna infused with a melody of savory, spicy, and slightly sweet notes, all held together in a delightfully crisp exterior. Whether it’s a weeknight dinner or a weekend gathering, these tuna cakes make for a spot-on, crowd-pleasing meal you’ll want to make again and again.
Ingredients You’ll Need
This recipe keeps things simple but smart, relying on a handful of everyday ingredients that each play a crucial role. From texture to flavor, every item contributes to the balance and irresistibility of these tuna cakes.
- Olive oil: For a golden, crispy crust without overpowering the delicate tuna flavor.
- Canned tuna (2 cans, 5 oz. each): The star of the dish—choose good quality for the freshest taste.
- Egg: Acts as a binder, ensuring your tuna cakes hold together nicely while cooking.
- Trader Joe’s rice crumbs or breadcrumbs (1/2 cup): Adds the perfect light crunch and texture.
- Garlic clove, minced: Introduces a subtle aromatic depth that complements the heat of sriracha.
- Mayo (2 tbsp + 1/4 cup): Keeps the tuna cakes moist and forms the base for the spicy tartar sauce.
- Sriracha (1 tbsp + 2 tbsp): Brings that signature spicy flair to both the cakes and sauce, adjusting the heat to taste.
- Red mini sweet peppers (2) or 1/2 red bell pepper, finely chopped: Adds a pop of color and sweet crunch for contrast.
- Sliced green onion (1 tbsp): Fresh, mild oniony bite balances the richness of the tuna.
- Trader Joe’s umami seasoning (optional pinch): Boosts savory depth without overwhelming.
- Salt and pepper: Essential for seasoning, elevating all flavors.
- Dill pickle relish (1/4 cup): Adds a tangy, pickle-y zip to the spicy tartar sauce.
- Ground ginger (optional pinch): A subtle warmth and complexity to the tartar sauce that makes it unique.
How to Make Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe
Step 1: Prepare the Spicy Tartar Sauce
Start by whisking together the mayo, dill pickle relish, sriracha, and a pinch of ground ginger (if you like) in a small bowl. Season with salt and pepper to your liking. Cover and pop this vibrant sauce in the fridge while you prep the tuna cakes—the flavors will mingle beautifully as it chills.
Step 2: Break up the Tuna
Drain the cans of tuna thoroughly to avoid soggy cakes. Transfer the tuna to a medium bowl and use a fork to flake it apart gently. This ensures every bite is light and flaky, not clumpy.
Step 3: Add Egg
Whisk your egg lightly, then incorporate it fully into the tuna. This is the binder that will hold your cakes together, so get it mixed well.
Step 4: Mix the Tuna Cake Ingredients
Add rice crumbs, mayo, sriracha, minced garlic, and the optional umami seasoning to the tuna mixture. Season with salt and pepper, but keep in mind the canned tuna might already have enough salt. Stir everything until evenly combined and well integrated.
Step 5: Incorporate Peppers and Onion
Fold in the finely chopped red mini sweet peppers and sliced green onion gently. These vibrant bits introduce attractive color and add sweet, fresh crunch to your cakes.
Step 6: Shape Patties
Scoop about a 1/3 cup of the mixture at a time, wet your hands to prevent sticking, and shape into balls before gently flattening them into patties. Aim to get about five evenly sized cakes for consistent cooking.
Step 7: Cook the Tuna Cakes
Heat olive oil over medium-high in a large skillet, making sure the whole bottom is coated. When the oil is hot, carefully place your tuna cakes in the pan. Cook for 3 to 4 minutes per side until they develop that gorgeous golden crust and are heated through. Be gentle when flipping them to keep them intact.
Step 8: Serve
Plate your warm, crispy tuna cakes with a generous dollop of the spicy tartar sauce on the side. Serve immediately for the best texture and flavor experience.
How to Serve Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe
Garnishes
Sprinkle some extra sliced green onions or finely chopped fresh cilantro over the top for a fresh, herbaceous touch. A wedge of lemon on the side brightens the flavors and complements the spicy kick beautifully.
Side Dishes
These cakes are fabulous alongside a crisp green salad tossed with a light vinaigrette, or pair them with steamed jasmine rice or quinoa to round out the meal. For something heartier, roasted sweet potatoes or a slaw with a citrus dressing add texture and contrast.
Creative Ways to Present
Turn these into fun sliders by placing the tuna cakes on toasted mini buns with the spicy tartar sauce and fresh greens. Alternatively, crumble the cooked cakes over an avocado toast or as a topping for a warm bowl of greens for an elevated lunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the tuna cakes and sauce separately in airtight containers in the fridge. They will keep well for up to 2 days, maintaining their freshness and flavor.
Freezing
You can freeze the cooked tuna cakes by laying them on a baking sheet to flash freeze, then transferring to a freezer-safe bag. They can last up to 1 month frozen. Thaw in the fridge before reheating.
Reheating
To keep the tuna cakes crispy, reheat them gently in a skillet over medium heat with a splash of olive oil rather than microwaving. Warm the spicy tartar sauce in the fridge until serving.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Fresh tuna can be cooked and flaked for this recipe, though the texture and cooking time will differ slightly. For fresh tuna, sear it lightly, then flake it once cooled before mixing.
How spicy is this recipe? Can I adjust the heat?
The heat level can be easily adjusted by modifying the amount of sriracha you add. Start with less if you’re sensitive to spice, and feel free to add more to taste in both the tuna mixture and the tartar sauce.
Is there a substitute for the rice crumbs if I don’t have any?
You can use regular breadcrumbs, crushed crackers, or even panko for a crunchier texture. Just choose what you prefer or have on hand; each will work well as a binder and to add crispiness.
Can this recipe be made gluten-free?
Yes! Use gluten-free breadcrumbs or rice crumbs, confirm your mayo and other condiments are gluten-free, and you’re good to go.
What’s the best way to prevent the tuna cakes from falling apart?
Make sure to drain the tuna thoroughly and use the egg as a binder. Wetting your hands while shaping the cakes also helps keep them intact. Carefully flipping them in the skillet is key!
Final Thoughts
I can’t recommend the Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe enough—it’s a beautifully balanced dish that’s quick to prepare but delivers on flavor and texture in a big way. Whether you’re feeding family or entertaining friends, these cakes are sure to impress and satisfy. Give it a try and watch this become one of your go-to recipes for easy weeknight dinners or casual gatherings!
Print
Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 tuna cakes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
These Sriracha Tuna Cakes combine canned tuna with zesty sriracha, garlic, and sweet mini peppers for a flavorful and easy-to-make dish. Paired with a spicy tartar sauce, these golden brown patties are perfect for a quick lunch or dinner that packs a spicy punch.
Ingredients
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 a 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 the Spicy Tartar Sauce: In a small mixing bowl, combine mayo, dill pickle relish, sriracha, a pinch of ground ginger if using, and salt and pepper to taste. Mix well, cover, and refrigerate until ready to serve.
- Break up the Tuna: Drain the tuna cans thoroughly. Add the drained tuna to a medium mixing bowl and use a fork to break it apart into flakes.
- Add Egg: Whisk the egg and mix it into the broken-up tuna to help bind the cakes together.
- Mix the Tuna Cake Ingredients: Add rice crumbs, mayo, sriracha, minced garlic, optional umami seasoning, and salt and pepper if needed. Stir the mixture well to combine all ingredients evenly. If the canned tuna is already salted, additional salt can be omitted.
- Incorporate Peppers and Onion: Fold in the finely chopped red mini sweet peppers and sliced green onion until distributed throughout the mixture.
- Shape Patties: Using about 1/3 cup of the mixture, scoop and shape it into balls with wet hands for easier handling, then gently flatten to form around 5 patties.
- Cook the Tuna Cakes: Heat olive oil in a large skillet over medium-high heat and evenly coat the bottom. Once the oil is hot, carefully add the formed tuna cakes. Cook for about 3-4 minutes on each side, until they turn golden brown and are heated through. Flip them gently to avoid breaking.
- Serve: Plate the warm tuna cakes alongside the chilled spicy tartar sauce and enjoy immediately.
Notes
- Use rice crumbs or regular breadcrumbs as a binder; panko can also be substituted.
- Adjust the amount of sriracha in the tuna cakes and tartar sauce to suit your preferred spice level.
- Wet your hands when shaping patties to prevent sticking.
- You can omit umami seasoning if unavailable without significantly affecting flavor.
- Serve immediately for best texture, but cakes can be kept warm in a low oven if needed.
