If you’re on the hunt for a dish that’s quick, flavorful, and just a little bit spicy, you’re going to love this Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe. I absolutely adore how these tuna cakes come out golden and crispy on the outside yet tender and packed with flavor inside. The sriracha adds a nice kick without overpowering the delicate tuna, and the spicy tartar sauce? It’s like the perfect partner that ties everything together beautifully.
When I first tried making these, they quickly became a go-to for busy weeknights or casual get-togethers because they’re easy to whip up, require simple pantry staples, and never fail to impress. Whether you’re serving them for lunch with a fresh salad or as an appetizer to wow your guests, this Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe is definitely worth your time in the kitchen.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, perfect for busy days or last-minute meals.
- Bold Flavor: The sriracha in both the cakes and the tartar sauce brings a balanced, spicy kick.
- Perfect Texture: Crispy on the outside, moist and tender on the inside for a satisfying bite.
- Versatile Meal: Great as an appetizer, main dish, or even packed for lunch the next day.
Ingredients You’ll Need
These ingredients combine to create a harmoniously spicy, savory, and fresh flavor profile. I recommend using good-quality tuna and fresh veggies for the best results—you’ll taste the difference!
- Olive oil: Use extra virgin for a nice, smooth flavor when pan frying the cakes.
- Canned tuna: Opt for water-packed or oil-packed based on your preference; just drain it well.
- Egg: Acts as a binder to hold your tuna cakes together perfectly.
- Rice crumbs or breadcrumbs: I love rice crumbs here because they add a lighter crunch than traditional breadcrumbs.
- Garlic: Fresh minced garlic always gives a punch of flavor that pre-minced can’t match.
- Mayonnaise: Adds moisture and richness inside the cakes and the tartar sauce.
- Sriracha: The star ingredient for both the cakes and sauce, bringing that smoky heat.
- Red mini sweet peppers (or red bell pepper): For a subtle sweetness and color pop.
- Green onion: Adds a fresh, mild oniony note that complements the spice.
- Umami seasoning (optional): If you have it, a pinch elevates the overall savory depth.
- Salt and pepper: Essential for balancing all flavors perfectly.
- Dill pickle relish: A crucial tangy ingredient inside the spicy tartar sauce.
- Ground ginger (optional): Used in the tartar sauce for a subtle warm spice twist.
Variations
One of the best parts about this Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe is how flexible it is. I often tweak it to suit whatever I have on hand or to cater to different tastes in my family.
- Use canned salmon or crab: I swapped tuna once for crab, and it added a sweet, delicate flavor that still worked beautifully with the sriracha sauce.
- Make it gluten-free: Simply swap the breadcrumbs for gluten-free crackers or gluten-free panko, and you’re good to go.
- Add fresh herbs: Dill or cilantro chopped up adds a fresh, bright note I personally love on sunny afternoons.
- Mild version: Reduce or omit the sriracha if you want a kid-friendly or less spicy option, but keep the tartar sauce tangy to maintain interest.
How to Make Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe
Step 1: Whip up your spicy tartar sauce
This is hands-down my favorite part to prepare first because it needs some time to chill and let flavors meld. Combine mayo, dill pickle relish, sriracha, ginger (if using), salt, and pepper in a small bowl. Cover it and pop it in the fridge while you make the tuna cakes so it’s nice and cold when serving.
Step 2: Prepare the tuna mixture
Drain your canned tuna thoroughly—excess water will make the cakes soggy. Break it up with a fork in a medium bowl, then whisk in the egg to bind everything. Add breadcrumbs, mayo, sriracha, minced garlic, umami seasoning (if you’re using it), salt, and pepper, then fold in the chopped peppers and green onion. Mixing well helps the flavors marry together, and the texture should be slightly sticky but firm enough to shape.
Step 3: Shape your tuna cakes
Wet your hands lightly with water to prevent sticking, then scoop about 1/3 cup of the mixture and roll it into a ball. Gently flatten to form a patty around ¾ inch thick. This recipe makes about 5 medium-sized cakes that cook evenly and fit nicely on a standard skillet.
Step 4: Fry until golden perfection
Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, add the tuna cakes gently so they retain shape. Cook about 3-4 minutes per side until golden brown and heated through. Use a wide spatula to flip carefully—these can be delicate but will hold up if you’re gentle!
Step 5: Serve with that killer spicy tartar
Plate the hot tuna cakes and dollop or drizzle with your chilled spicy tartar sauce. The tangy, creamy sauce balances the heat nicely, making every bite a little bit of magic. Grab a fork and dig in!
Pro Tips for Making Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe
- Perfectly Dry Tuna: Make sure to drain the canned tuna really well to avoid soggy cakes — I sometimes press it in a sieve for extra dryness.
- Wet Hands for Shaping: Wetting your hands keeps the mixture from sticking to your fingers and helps form neater patties.
- Hot Pan, Not Smoking: Get your oil hot enough so cakes sizzle when they hit the pan but not so hot that they burn before cooking through.
- Flipping Gently: Use a thin, wide spatula and slow movements to flip the cakes carefully and keep them intact.
How to Serve Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe
Garnishes
I love finishing these tuna cakes with a fresh sprinkle of chopped green onions or cilantro for a pop of color and added brightness. A lemon wedge on the side also brings a zesty option for anyone wanting to add an extra layer of freshness.
Side Dishes
For sides, I usually pair these with a crisp green salad or some roasted veggies. Sweet potato fries or a simple slaw work fantastic, too, providing a nice textural contrast and rounding out the meal without stealing the spotlight from the tuna cakes.
Creative Ways to Present
For dinner parties, I’ve served these as mini sliders on brioche buns with an extra dollop of spicy tartar and pickles—everyone went crazy for them! Or try stacking a tuna cake on top of avocado slices and baby greens for a fancy, fresh appetizer that’s both pretty and delicious.
Make Ahead and Storage
Storing Leftovers
I store leftover tuna cakes in an airtight container in the fridge, layered with parchment paper to prevent sticking. They keep well for up to 3 days, making for an easy lunch or quick dinner on day two.
Freezing
To freeze, I place the shaped but uncooked tuna cakes on a baking sheet lined with parchment and freeze them individually until firm. Then, I transfer to a freezer bag—this prevents them from sticking. When you’re ready, cook them right from frozen, adding a minute or two to each side.
Reheating
The best way I’ve found to reheat leftover tuna cakes is in a skillet over medium heat with a splash of olive oil. This method crisps up the outside again without drying them out like a microwave might.
FAQs
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Can I use fresh tuna instead of canned for this recipe?
Absolutely! Fresh tuna can work if you cook it and flake it finely before mixing. Just be mindful the texture will be a bit different, and you might want to adjust the seasoning and binding a bit. The recipe is originally designed for canned tuna for ease and convenience, especially on busy days.
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How spicy is the Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe?
It has a gentle, approachable heat that can be adjusted by how much sriracha you use. The sriracha in the tartar sauce adds a nice layer of spice without being too overwhelming. If you want it milder, just reduce the sriracha or omit it from the sauce.
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Can I make these tuna cakes gluten free?
Yes! Swap the rice crumbs or regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. This recipe adapts well to dietary needs while still keeping its delicious texture and flavor.
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What’s the best way to prevent tuna cakes from falling apart?
Make sure your tuna is well drained and that you don’t overmix the batter. Using the egg and breadcrumbs helps bind everything, but shaping with slightly wet hands and cooking on a hot skillet are key to keeping the cakes intact.
Final Thoughts
I hope you give this Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe a try soon—it’s truly become a favorite in my kitchen for its simplicity and bold flavor. It’s one of those dishes that feels special but doesn’t demand tons of effort, perfect for sharing with friends or just treating yourself on a weeknight. Trust me, once you make these, they’ll become one of those “go-to” meals you think about again and again. Enjoy every bite!
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Sriracha Tuna Cakes with Spicy Tartar Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 tuna cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Sriracha Tuna Cakes are a flavorful and spicy twist on traditional tuna patties, combining tender tuna with fiery sriracha, crunchy mini sweet peppers, and a creamy homemade spicy tartar sauce. Perfect as a snack, appetizer, or light meal, they are pan-fried to a golden crisp and served with a zesty dipping sauce for an irresistible bite.
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
- Using wet hands when forming patties helps prevent the mixture from sticking and makes shaping easier.
- You can substitute red mini sweet peppers with half a red bell pepper if preferred.
- Adjust sriracha quantities in both the patties and tartar sauce according to your spice tolerance.
- To make the recipe gluten-free, ensure the rice crumbs or breadcrumbs used are certified gluten-free.
- The umami seasoning is optional but adds depth to the flavor profile.
- Leftover tuna cakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet or oven.
Nutrition
- Serving Size: 1 tuna cake with sauce
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
