By Katie Wiley courtesy of The Kitchen Wild
Delight in these crispy Tuna Cakes with Spicy Sriracha Mayo, a tantalizing blend of albacore tuna, bell peppers, jalapeños, and savory seasonings, all coated in crunchy panko crumbs. This recipe offers the perfect balance of spice and crunch, making it an ideal appetizer or main dish. Discover how to bring a burst of flavor to your table with simple ingredients and easy steps. Enjoy a gourmet experience that’s effortlessly homemade, perfect for spicing up any meal!
Ingredients
- 8 oz canned albacore tuna
- 2/3 cup bell pepper, diced small
- 2 jalapeños, diced small
- 2/3 cup red onion, diced small
- 1 Tbs butter
- 2 garlic cloves, minced
- 1 egg
- 3 Tbs. mayonnaise
- 1 Tbs. Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 cup panko crumbs, plus a little extra for dredging clam cakes before they hit the fryer.
- Oil for frying
Directions
- In a skillet, add butter and sauté onions and peppers until soft, add garlic and sauté for another 2-3 minutes. Set aside.
- In a separate bowl, mix egg, mayonnaise, Worcestershire sauce, cayenne, salt and pepper.
- Add well drained tuna and sautéed peppers, onion and garlic to egg mixture, then add 1 cup panko crumbs.
- Form into 1/3 cup sized cakes, shaping them into approximately 1/2” thick rounds.
- Freeze for two hours before frying.
- Right before deep frying press a little extra panko crumbs on each side for extra crunch.
- In a deep fryer or skillet, heat oil to 350 degrees and deep fry until golden brown.
- Top with Spicy Sriracha Mayo and enjoy!
Spicy Sriracha Mayo
Ingredients
- 1/2 cup sour cream
- 1/3 cup Mayo
- 1/2 tsp garlic
- 1/2 tsp cumin
- 1/4 tsp salt
- 3-4 tsp. Sriracha
Instructions
Mix well.