Crispy Tuna Cakes with Spicy Mayo
Crispy Tuna Cakes are crispy, golden, and full of flavor. They solve the problem of boring seafood dinners. After making these dozens of times, I know the trick to perfect texture. Crispy on the outside, juicy on the inside. Try my Easy Homemade Panera Style Tomato Soup for a complete meal. If you love recipes like this, you’ll also enjoy Easy Homemade Panera Style Tomato Soup Recipe and Crispy Keto Parmesan Baked Onion Rings Recipe.
Why This Crispy Tuna Cakes with Spicy Mayo Is Pure Comfort
- Crispy
- Juicy
- Flavorful
- Easy
What You'll Need for Crispy Tuna Cakes with Spicy Mayo
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cans tuna (drained and flaked)
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 egg
- 1/4 cup green onion (chopped)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp hot sauce
- Optional: Lemon wedges
- Optional: Chopped cilantro
- Optional: Pickled jalapeños
đź“ť Ingredient Notes
- Tuna: Use solid white albacore for best results.
- Breadcrumbs: Panko gives the crispiest texture.
- Egg: Helps bind the mixture together.
- Green onion: Adds brightness and flavor.
- Hot sauce: Adjust to taste for spiciness.
đź›’ Tools & Equipment I Recommend
- Non-stick frying pan — Prevents sticking and ensures even cooking → See on Amazon
- Mixing bowl — Helps combine ingredients evenly → See on Amazon
How to Make Crispy Tuna Cakes with Spicy Mayo
- Mix Ingredients: In a large bowl, mix tuna, panko, mayonnaise, egg, green onion, garlic powder, paprika, salt, pepper, and hot sauce.
- Form Patties: Divide the mixture into 6 equal portions. Shape into patties.
- Cook Patties: Heat 1/4 inch of oil in a skillet over medium-high heat. Cook patties for 3-4 minutes per side until golden brown.
- Make Spicy Mayo: In a small bowl, mix mayonnaise, hot sauce, and a squeeze of lemon juice.
- Serve: Serve tuna cakes with spicy mayo, lemon wedges, and a side of crispy onion rings.
Cook's Tips for Perfect Crispy Tuna Cakes with Spicy Mayo
- Pro tip: Use a non-stick pan to prevent sticking and ensure even cooking.
- Common mistake and fix: If the mixture is too wet, add more panko to bind it.
- Pro tip: Make sure the oil is hot before adding the patties for a crispy crust.
- Pro tip: Let the patties rest for 5 minutes after cooking to keep them from falling apart.
Storing & Reheating Crispy Tuna Cakes with Spicy Mayo
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make up to 2 days in advance and reheat before serving.
Freezing Crispy Tuna Cakes with Spicy Mayo
Freeze in a sealed bag for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use fresh bread crumbs for the crispiest texture.
- Best substitution: Use crushed tortilla chips instead of panko for a crunchier texture.
- Make-ahead: Make and freeze in advance. Reheat before serving.
- Scaling: Double or triple the recipe for a crowd.
- Troubleshooting: If the mixture is too wet, add more panko to absorb moisture.
Want to level up this recipe?
Lodge Cast Iron Skillet — Perfect for searing and even heat distribution → Check price on Amazon
Crispy Tuna Cakes with Spicy Mayo
Ingredients
Main Ingredients
- 2 cans tuna (drained and flaked)
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 egg
- 1/4 cup green onion (chopped)
Seasonings
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp hot sauce
Optional Toppings
- Lemon wedges
- Chopped cilantro
- Pickled jalapeños
Instructions
- Mix Ingredients: In a large bowl, mix tuna, panko, mayonnaise, egg, green onion, garlic powder, paprika, salt, pepper, and hot sauce.
- Form Patties: Divide the mixture into 6 equal portions. Shape into patties.
- Cook Patties: Heat 1/4 inch of oil in a skillet over medium-high heat. Cook patties for 3-4 minutes per side until golden brown.
- Make Spicy Mayo: In a small bowl, mix mayonnaise, hot sauce, and a squeeze of lemon juice.
- Serve: Serve tuna cakes with spicy mayo, lemon wedges, and a side of crispy onion rings.
Notes
- Chef tip: Use fresh bread crumbs for the crispiest texture.
- Best substitution: Use crushed tortilla chips instead of panko for a crunchier texture.
- Make-ahead: Make and freeze in advance. Reheat before serving.
- Scaling: Double or triple the recipe for a crowd.
- Troubleshooting: If the mixture is too wet, add more panko to absorb moisture.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 1 month.
- Oven reheat: Reheat in a preheated 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Make up to 2 days in advance and reheat before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 20g
- Fat: 10g
- Carbs: 15g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Tuna Cakes with Spicy Mayo FAQs
Yes, you can make them up to 2 days in advance. Store in an airtight container in the fridge and reheat before serving.
If the mixture is too wet, add more panko to help bind the ingredients. Letting the patties rest for 5 minutes after cooking also helps.
Yes, you can freeze them in a sealed bag for up to 1 month. Reheat in the oven at 350°F for 10-15 minutes.
Mix mayonnaise, hot sauce, and a squeeze of lemon juice in a bowl. Adjust the hot sauce to your taste.
You can use canned salmon or shredded chicken as a substitute for tuna.
A Warm Final Note
I can’t wait for you to try Crispy Tuna Cakes with Spicy Mayo and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
