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Sriracha Tuna Cakes with Spicy Tartar Sauce

Delicious Sriracha Tuna Cakes with Spicy Tartar Sauce

A delightful twist on tuna cakes featuring spicy Sriracha and a creamy tartar sauce, perfect for appetizers or weeknight meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 cakes
Course: appetizers
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans Canned Tuna Use good-quality tuna for the best flavor and nutrients.
  • 1 large Egg Acts as a binder, creating a cohesive texture.
  • 1 cup Breadcrumbs Substitute with gluten-free breadcrumbs if necessary.
  • ½ cup Mayonnaise Provides creaminess; Greek yogurt can be used as a light alternative.
  • 2 tablespoons Sriracha Adjust to your heat preference.
  • 2 cloves Minced Garlic Infuses robust flavor.
  • ½ cup Mini Sweet Peppers Optional but adds great crunch.
  • 2 stalks Green Onion Can substitute with cilantro if preferred.
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
For the Spicy Tartar Sauce
  • ½ cup Mayonnaise Base of the tartar sauce.
  • 2 tablespoons Dill Pickle Relish Tangy kick.
  • 1 tablespoon Sriracha
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Equipment

  • mixing bowl
  • non-stick skillet
  • measuring cup

Method
 

Preparation Steps
  1. In a small mixing bowl, combine mayonnaise, dill pickle relish, Sriracha, and a pinch of salt and pepper. Stir until blended, then refrigerate.
  2. In a medium mixing bowl, drain and flake the canned tuna, then add egg, breadcrumbs, mayonnaise, Sriracha, minced garlic, and chopped mini sweet peppers. Season with salt and pepper and mix until just combined.
  3. Wet hands slightly and scoop out about ⅓ cup of the tuna mixture to form patties about ¾ inch thick. Keep uniform size for even cooking.
  4. Heat a non-stick skillet over medium-high heat with some olive oil. Once shimmering, place the tuna cakes in the skillet and cook for 3-4 minutes on each side until golden brown.
  5. Transfer the cooked tuna cakes to paper towels to absorb excess oil. Serve hot with the chilled spicy tartar sauce, garnished with chopped green onions or cilantro.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 15gProtein: 20gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

For best results, serve immediately after cooking for maximum crispiness. Leftover cakes can be stored in the fridge for up to 3 days.

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