Pan Fried Tuna Cakes with Spicy Mayo
These pan-seared tuna cakes use canned tuna, breadcrumbs, and a single egg yolk for tender centers and crisp edges. Top with creamy sriracha-lime mayo. Great over greens or rice. Save this quick win!
Servings: 3 cakes
Calories: 724kcal
Cost: $2.68 Recipe
Ingredients
Tuna Patties
- 1 can (5-ounce) tuna in water, drained well
- 1 egg yolk
- 2 tablespoons mayonnaise
- 2 tablespoons breadcrumbs
- 1 green onion finely chopped
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon garlic powder
- 1 teaspoon sesame seeds
- Salt and pepper to taste
- Oil for pan-frying vegetable or avocado
Spicy Mayo
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha adjust to taste
- ½ teaspoon lime juice
- ¼ teaspoon honey
- pinch of garlic powder
Instructions
- In a large bowl, combine the drained tuna, egg, mayonnaise, breadcrumbs, green onions, soy sauce, sesame oil, garlic powder, sesame seeds, and a pinch of salt and pepper. Mix until just combined.
- Heat a thin layer of oil in a nonstick skillet over medium heat. Form the mixture into 3 small patties, pressing firmly so they hold together. Once hot, place the tuna cakes in the pan and cook for about 4–5 minutes per side, or until golden brown and crispy.
- While the cakes cook, mix all ingredients for the spicy mayo dressing in a small bowl until smooth.
- Serve the tuna cakes hot, drizzled or dipped with spicy mayo. Garnish with extra green onions and sesame seeds if desired.
Notes
- Drain the tuna very well—excess moisture makes them fall apart.
- Chill the patties for 10–15 minutes before frying to help them hold their shape.
- Flatten patties slightly for even browning.
- Use a small ice cream scoop for uniform-sized cakes.
- Mix gently—over mixing can make them dense.
Nutrition
Serving: 3patties | Calories: 724kcal | Carbohydrates: 20g | Protein: 40g | Fat: 53g | Sodium: 1327mg | Fiber: 2g | Sugar: 4g
