Bold Crispy Seafood Patties

Take ordinary canned tuna to new heights with these tangy Asian-inspired Sriracha Tuna Cakes. Crispy edges with a soft, tasty center give you the perfect mix of heat and flavor in every bite. Topped with a tangy spicy tartar sauce, they're a quick yet impressive dish that comes together fast. Perfect for a quick lunch or easy dinner, these tuna cakes show how simple pantry items can become amazing meals with just a little prep time.

I first tried making these tuna cakes while searching for new ways to use up pantry stuff during hectic weeks. What started as just playing around in the kitchen has now become one of my go-to meals. A few weeks back, I made these for some friends who always said they "hated canned tuna" - they were asking me how to make them before they even left. The spicy kick mixed with that crunchy outside totally changed their minds.

Key Ingredients and Smart Choices

• Canned Tuna: Go for solid white albacore in water for the nicest texture and taste. Make sure to drain it well so your cakes don't turn mushy.
• Rice Crumbs or Breadcrumbs: You can find rice crumbs at Trader Joe's for a gluten-free option, but any breadcrumbs will do fine. Panko gives you an extra crunchy outside.
• Sriracha: Add more or less based on how spicy you like things. What's listed here gives a medium heat most folks enjoy.
• Mini Sweet Peppers: They bring color, taste, and a bit of sweetness that works well with the heat. Red bell pepper works just as well if that's what you have.

What's great about this dish is how easy it is to change up - you can make it spicier by adding more sriracha, or swap out ingredients depending on what's in your kitchen. One time I threw in some diced jalapeño instead of sweet peppers for extra kick, and it turned out just as yummy.

Step-by-Step Cooking Guide

Step 1: Mix Up the Spicy Tartar Sauce

Start by stirring together 1/4 cup mayo, 1/4 cup dill pickle relish, and 2 tablespoons sriracha in a small bowl. Throw in a tiny bit of ground ginger for extra flavor if you've got some, then add salt and pepper how you like it. Mix it all up thoroughly, cover it, and stick it in the fridge while you work on the tuna cakes.

Step 2: Put Together the Tuna Mix

Drain two 5-ounce cans of tuna really well and dump them in a medium bowl. Break up any big chunks with a fork until it's all even. Beat an egg in another small bowl, then pour it over the tuna and mix well. Add 1/2 cup rice crumbs or breadcrumbs, 2 tablespoons mayo, 1 tablespoon sriracha, one minced garlic clove, and your seasonings. Carefully fold in your chopped sweet peppers and green onions until everything's mixed evenly.

Step 3: Shape Your Patties

Get your hands a little wet to keep the mix from sticking, then scoop about 1/3 cup of tuna mixture and roll it into a ball. Gently press it between your palms to make a patty around 3/4-inch thick. Put the finished patties on a plate and keep going until you've used all the mix, making about five same-sized cakes.

Step 4: Cook Until Golden

Heat 1-2 tablespoons olive oil in a big skillet over medium-high heat until it's hot but not smoking. Carefully drop the tuna cakes into the hot oil, making sure they don't touch each other. Cook for 3-4 minutes on the first side until they're golden and crispy, then flip them carefully with a thin spatula. Cook another 3-4 minutes on the other side until they're golden all over and hot through.

Step 5: Plate and Enjoy

Move the hot tuna cakes to a plate lined with paper towels to soak up extra oil. Serve them right away with a good spoonful of the spicy tartar sauce on top or on the side for dipping. For a full meal, add a simple side salad with Asian dressing, cauliflower rice, or some roasted veggies. Sprinkle with more sliced green onions and lime wedges for extra freshness.

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The first time I tried making these tuna cakes, I learned something important about being patient. I tried to flip them too soon before they had a good crust, and ended up with a crumbly mess. Now I wait until I can see the edges turning golden before I try to turn them, and it makes all the difference in how they look when done.

Creative Serving Ideas

These tasty tuna cakes go well with all kinds of sides. For a light lunch, try them on top of some mixed greens with a simple dressing made from rice vinegar and sesame oil. For a bigger dinner, serve them with sesame cucumber salad and cauliflower rice. They also make great mini sliders - just put each cake on a small bun with some spicy tartar sauce, sliced avocado, and microgreens for a party snack that'll disappear fast.

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Prep-Ahead Options

These tuna cakes are perfect for planning ahead and can be prepped several ways in advance. You can mix everything and shape the patties up to 24 hours before cooking - just cover them up and keep them in the fridge until you're ready. You can also fully cook the cakes, let them cool down completely, and store them in the fridge for up to three days. Warm them back up in a 350°F oven for about 10 minutes or in an air fryer for 3-4 minutes at 350°F. The spicy tartar sauce actually gets even tastier after sitting in the fridge for a day as all the flavors blend together.

Air Fryer Directions

For a simpler cooking method with less oil, try making these tuna cakes in an air fryer. Heat your air fryer to 350°F for about 5 minutes. Lightly spray both sides of each tuna cake with cooking spray, then place them in one layer in the air fryer basket, with space between each cake. Cook for 8-10 minutes, carefully flipping them halfway through, until they're golden brown and hot inside. This way gives you super crispy outsides that many people actually prefer.

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These Sriracha Tuna Cakes have become my favorite fix for those nights when the fridge looks empty but the pantry's still full. With just a few basic ingredients I always keep around, I can whip up a meal that feels special instead of thrown together. The mix of that crunchy outside, flavorful inside, and zingy sauce turns simple canned tuna into something I actually crave and feel proud to serve to both family and guests.

Frequently Asked Questions

→ Can I switch up the spices in these tuna patties?

Totally! Feel free to get creative with the flavors. Not a fan of heat? Skip the sriracha or cut it back. For new tastes, try lemon pepper for something zesty, Old Bay for a traditional seafood vibe, or curry powder for a touch of Indian-inspired spice. The umami seasoning's optional too—soy sauce or Worcestershire can step in just fine.

→ What’s a gluten-free breadcrumb substitute I can use?

There are lots of gluten-free options you can try! Crushed gluten-free crackers, almond flour, chickpea flour, or store-bought gluten-free breadcrumbs work great. Crushed pork rinds are perfect for low-carb fans, or cooked quinoa adds protein and texture. Just adjust the amount so the patties stick together.

→ How do I keep my patties from crumbling apart?

Here’s the trick: 1) Make sure the tuna isn’t soggy—drain it well. 2) Don’t skip the egg; it’s what holds it all together. 3) Let the mixture sit a few minutes so the breadcrumbs soak up moisture. 4) Shape the patties with wet hands and press them firmly. 5) Use a hot pan, which helps seal them quickly. And flip gently!

→ What can I serve with these tuna patties?

These pair great with fresh sides! Try sesame cucumber salad, roasted veggies like Brussels sprouts, or cauliflower rice. Cabbage slaw with a light vinegar dressing or some creamy avocado slices work too. Feeling fancy? Serve slider-style on buns with the tartar sauce, lettuce, and tomato.

→ Can I freeze the patties for later?

Yep, they freeze really well! Cook them first, cool them completely, and lay them flat in a single layer on a tray. Freeze for an hour, then transfer to a container with parchment paper in between layers. They’ll last about 3 months. To reheat, thaw in the fridge and warm in a pan, or heat straight from frozen in the oven at 350°F for about 10 minutes.

→ Can I use another type of fish instead of tuna?

Absolutely! Canned salmon’s a great pick for a richer flavor, or go bold with mackerel—it pairs well with the spicy kick. Even sardines can work, just mash them well. Depending on the moisture of the fish, you may need to adjust the breadcrumbs for the right texture.