Description
These Sriracha Tuna Cakes are a flavorful and spicy twist on traditional tuna patties, served with a zesty spicy tartar sauce. Perfectly golden and crispy on the outside, tender on the inside, they make a great quick and satisfying meal or appetizer that packs a punch with sriracha and fresh peppers.
Ingredients
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 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
- Make sure to drain the tuna cans very well to avoid soggy cakes.
- You can adjust the amount of sriracha in both the cakes and the tartar sauce to suit your preferred spice level.
- Using wet hands when shaping the patties helps prevent sticking and makes shaping easier.
- If desired, use gluten-free breadcrumbs or rice crumbs to keep this recipe gluten free.
- The tartar sauce can be prepared ahead of time and kept refrigerated until serving.
- Handle the patties carefully when flipping to maintain their shape.
