Spicy Asian-inspired seafood patties

Transform ordinary canned tuna into something extraordinary with these Asian-inspired Sriracha Tuna Cakes. Crispy on the outside, tender and flavorful on the inside, these elevated tuna cakes deliver a perfect balance of heat and savory satisfaction in every bite. Paired with a zesty spicy tartar sauce, they make a quick yet impressive meal that comes together with minimal effort. Whether you're looking for a speedy lunch option or a simple weeknight dinner, these tuna cakes prove that pantry staples can create restaurant-worthy dishes with just a few minutes of preparation.

I started making these tuna cakes when looking for creative ways to use my pantry staples during busy weeks. What began as a simple experiment has become a regular in my meal rotation. Last month, I served these to friends who claimed they "didn't like canned tuna" - they ended up asking for the recipe before leaving. The combination of sriracha heat and the crispy exterior won them over completely.

Essential Ingredients and Selection Tips

• Canned Tuna: Opt for solid white albacore packed in water for the best texture and flavor. Thoroughly drain it to prevent soggy cakes.
• Rice Crumbs or Breadcrumbs: Trader Joe's rice crumbs make these naturally gluten-free, but any breadcrumbs work well. Panko creates an especially crispy exterior.
• Sriracha: Adjust the amount according to your heat preference. The recipe's suggested measurement provides moderate heat that most people enjoy.
• Mini Sweet Peppers: These add color, flavor, and a touch of sweetness that balances the heat. Red bell pepper works perfectly as a substitute.

The beauty of this recipe is its flexibility - you can easily adjust the heat level by changing the amount of sriracha, or swap ingredients based on what you have available. The first time I made these with diced jalapeño instead of sweet peppers for an extra kick, and the results were equally delicious.

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Detailed Cooking Instructions

Step 1: Prepare the Spicy Tartar Sauce

Begin by combining 1/4 cup mayonnaise, 1/4 cup dill pickle relish, and 2 tablespoons sriracha in a small bowl. Add a pinch of ground ginger for depth if available, then season with salt and pepper to taste. Stir thoroughly until well combined, cover, and refrigerate while preparing the tuna cakes. This allows the flavors to meld together and intensify while you work on the main dish.

Step 2: Create the Tuna Mixture

Thoroughly drain two 5-ounce cans of tuna and add to a medium mixing bowl. Use a fork to break apart any chunks until the texture is consistent throughout. Whisk one egg in a separate small bowl, then add to the tuna and mix well. Add 1/2 cup rice crumbs or breadcrumbs, 2 tablespoons mayonnaise, 1 tablespoon sriracha, one minced garlic clove, and seasonings. Gently fold in finely chopped sweet peppers and sliced green onions until all ingredients are evenly distributed.

Step 3: Form the Patties

With slightly wet hands to prevent sticking, scoop approximately 1/3 cup of the tuna mixture and form into a ball. Gently flatten between your palms to create a patty about 3/4-inch thick. Place formed patties on a plate or cutting board and repeat with remaining mixture until you have about five equal-sized cakes. If the mixture seems too wet, add a tablespoon more breadcrumbs; if too dry, add a touch more mayonnaise.

Step 4: Cook to Golden Perfection

Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place the tuna cakes in the hot oil, ensuring they don't touch each other. Cook for 3-4 minutes on the first side until golden brown and crispy, then gently flip using a thin spatula. Cook an additional 3-4 minutes on the second side until equally golden and heated through. Transfer to a paper towel-lined plate to absorb any excess oil.

Step 5: Serve and Enjoy

Plate the hot tuna cakes with a generous dollop of the spicy tartar sauce on top or on the side for dipping. For a complete meal, add a simple side salad with Asian-inspired dressing, cauliflower rice, or roasted vegetables. Garnish with additional sliced green onions and lime wedges for a bright finish that complements the spicy flavors and adds visual appeal to your presentation.

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My first attempt at these tuna cakes taught me an important lesson about patience. I tried flipping them too early before a good crust had formed, resulting in a crumbly mess. Now I wait until I can see the golden edges forming before attempting to turn them, which makes all the difference in achieving that perfect presentation.

Serving Inspiration

These versatile tuna cakes pair beautifully with numerous side dishes. For a light lunch, serve them atop mixed greens dressed with a simple rice vinegar and sesame oil vinaigrette. For a heartier dinner, pair with sesame cucumber salad and cauliflower rice. They also make excellent sliders - just place each cake on a small bun with some spicy tartar sauce, sliced avocado, and microgreens for an impressive appetizer or game day snack that will disappear quickly.

Make-Ahead Options

These tuna cakes are excellent for meal prep and can be prepared in several ways ahead of time. The mixture can be made and formed into patties up to 24 hours in advance - simply cover and refrigerate until ready to cook. You can also fully cook the cakes, cool them completely, and refrigerate for up to three days. Reheat in a 350°F oven for about 10 minutes or in an air fryer for 3-4 minutes at 350°F until warmed through. The spicy tartar sauce actually improves after a day in the refrigerator as the flavors meld together.

Air Fryer Method

For a hands-off cooking approach with less oil, these tuna cakes work beautifully in an air fryer. Preheat your air fryer to 350°F for about 5 minutes. Lightly spray both sides of each tuna cake with cooking oil spray, then place them in a single layer in the air fryer basket, leaving space between each cake. Cook for 8-10 minutes, carefully flipping halfway through the cooking time, until golden brown and heated through. This method creates exceptionally crispy exteriors that many people prefer.

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These Sriracha Tuna Cakes have become my go-to solution for those nights when the refrigerator seems empty but the pantry is full. With just a few simple ingredients that I always keep on hand, I can create a meal that feels special rather than last-minute. The combination of crispy exterior, flavorful interior, and zesty sauce transforms humble canned tuna into something truly crave-worthy that I'm proud to serve to both family and guests alike.

Frequently Asked Questions

→ Can I make these tuna cakes with different seasonings?

Absolutely! The recipe is very flexible with seasonings. If you don't enjoy spicy food, you can reduce or omit the sriracha. For different flavor profiles, try lemon pepper seasoning for a citrusy version, Old Bay seasoning for a traditional seafood flavor, or curry powder for an Indian-inspired variation. The umami seasoning adds depth but is optional - you can substitute with a dash of soy sauce or Worcestershire sauce instead.

→ What can I use instead of rice crumbs to keep these gluten-free?

If you can't find Trader Joe's rice crumbs, there are several gluten-free alternatives. Crushed gluten-free crackers, almond flour, chickpea flour, or commercially available gluten-free breadcrumbs all work well. You could also use crushed pork rinds for a zero-carb option, or cooked and cooled quinoa for added protein. The binding properties will vary slightly with each option, so you may need to adjust quantities to achieve the right consistency.

→ How can I prevent my tuna cakes from falling apart?

To ensure your tuna cakes hold together: 1) Drain the tuna thoroughly - excess moisture is the enemy of cohesive patties, 2) Make sure to include the egg, which acts as a crucial binder, 3) Let the mixture rest for 5-10 minutes before forming patties to allow the breadcrumbs to absorb moisture, 4) Use wet hands when forming the patties and press them firmly, 5) Handle gently when flipping in the pan, using a wide spatula, and 6) Make sure the pan is hot enough before adding the patties, which helps form a crust quickly.

→ What sides pair well with these Sriracha Tuna Cakes?

These Asian-inspired tuna cakes pair beautifully with: 1) A simple sesame cucumber salad for freshness, 2) Cauliflower rice or regular steamed rice, 3) Roasted Brussels sprouts or broccoli, 4) A cabbage slaw with rice vinegar dressing, 5) Avocado slices or guacamole, or 6) A simple green salad with ginger dressing. For a more substantial meal, serve them slider-style on small buns with the spicy tartar sauce, lettuce, and a slice of tomato.

→ Can I freeze these tuna cakes?

Yes, these tuna cakes freeze beautifully! Prepare and cook them as directed, then allow them to cool completely. Place them on a baking sheet in a single layer and freeze until solid (about 1-2 hours), then transfer to a freezer-safe container or bag with parchment paper between layers. They'll keep for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in a skillet with a little oil, or reheat from frozen in a 350°F oven for about 10-15 minutes until heated through.

→ Can I use a different type of canned fish for this recipe?

Yes, this recipe works well with other canned fish. Canned salmon makes excellent patties with a richer flavor. Canned mackerel offers a stronger taste but works well with the bold sriracha flavors. Even canned sardines can be used, though you may want to mash them well. When substituting, keep in mind that different fish have different moisture levels, so you might need to adjust the amount of breadcrumbs slightly to achieve the right consistency for forming patties.