Easy crispy tuna cakes are a staple in American home cooking for a reason — they're quick to prepare, packed with flavor, and offer a satisfying crispy texture balanced by a creamy spicy mayo. After cooking these many times, I've perfected the balance of ingredients and frying technique to ensure a moist interior and a golden, crunchy crust every time. In this post, I share my best tips to avoid soggy cakes and an easy spicy mayo recipe that elevates this classic to a dinner your family will ask for again and again.
Why You'll Love This easy crispy tuna cakes with creamy spicy mayo recipe
- Quick and beginner-friendly recipe perfect for weeknights
- Deliciously crispy without being greasy
- Moist tuna packed with fresh herbs and spices
- Creamy and spicy mayo sauce adds flavor contrast
Ingredients
easy crispy tuna cakes Ingredients
- 2 (5 oz) cans tuna in water, drained well
- 1/2 cup Panko breadcrumbs, plus extra for coating
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped green onions
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon lemon juice
- 1 teaspoon honey or sugar
Easy spicy mayo Ingredients
Ingredient Notes
- Draining the tuna well is key to prevent soggy cakes.
- Panko crumbs provide the best crunch compared to regular breadcrumbs.
- The egg helps bind the cakes without making them dense.
- Adjust sriracha in mayo for your preferred spice level.
How to Make easy crispy tuna cakes with creamy spicy mayo recipe
How to Make easy crispy tuna cakes
- Prep the tuna mixture: In a large bowl, flake the drained tuna with a fork. Add 1/2 cup Panko, egg, mayonnaise, chopped green onions, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined—overmixing can make cakes tough.
- Shape the cakes: Divide mixture into 6 equal portions and form each into a 3-inch round patty. Lightly coat each patty with additional Panko breadcrumbs for extra crispiness.
- Make the spicy mayo: In a small bowl, whisk together mayo, sriracha, lemon juice, and honey. Adjust spice to taste. Refrigerate until serving.
- Cook the tuna cakes: Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Once hot, carefully place the cakes in the pan without crowding. Cook 3-4 minutes per side until golden brown and crispy.
- Drain and serve: Transfer to a wire rack or paper towels to drain excess oil. Serve warm with spicy mayo on the side or drizzled on top.
Pro Tips
- Use Panko breadcrumbs: They create a lighter, crunchier crust than regular breadcrumbs.
- Do not overmix: Mixing just until combined prevents dry, dense cakes.
- Pat dry any excess moisture: If your tuna feels wet, press gently with paper towels before mixing.
- Moderate oil temperature: Too hot and the crust burns before the interior heats; too low and cakes absorb oil and become greasy.
- Try a wire rack for draining: This keeps crust crisp versus paper towels that trap steam.
Storage & Reheating
Storage and Reheating
Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, warm them in a 375°F oven on a wire rack for 8-10 minutes rather than microwaving, which can make them soggy. The spicy mayo keeps well for 3-4 days refrigerated.
Recipe Notes
- Use cans of tuna packed in water—not oil—for a cleaner taste and better texture.
- Keeping the cakes chilled for 15 minutes before frying helps them hold their shape.
- These cakes are great served over a bed of greens or in sliders for a casual meal.
easy crispy tuna cakes with creamy spicy mayo recipe
Ingredients
easy crispy tuna cakes Ingredients
- 2 (5 oz) cans tuna in water, drained well
- 1/2 cup Panko breadcrumbs, plus extra for coating
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped green onions
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon lemon juice
- 1 teaspoon honey or sugar
Easy spicy mayo Ingredients
Instructions
How to Make easy crispy tuna cakes
- Prep the tuna mixture: In a large bowl, flake the drained tuna with a fork. Add 1/2 cup Panko, egg, mayonnaise, chopped green onions, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined—overmixing can make cakes tough.
- Shape the cakes: Divide mixture into 6 equal portions and form each into a 3-inch round patty. Lightly coat each patty with additional Panko breadcrumbs for extra crispiness.
- Make the spicy mayo: In a small bowl, whisk together mayo, sriracha, lemon juice, and honey. Adjust spice to taste. Refrigerate until serving.
- Cook the tuna cakes: Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Once hot, carefully place the cakes in the pan without crowding. Cook 3-4 minutes per side until golden brown and crispy.
- Drain and serve: Transfer to a wire rack or paper towels to drain excess oil. Serve warm with spicy mayo on the side or drizzled on top.
Notes
- Use cans of tuna packed in water—not oil—for a cleaner taste and better texture.
- Keeping the cakes chilled for 15 minutes before frying helps them hold their shape.
- These cakes are great served over a bed of greens or in sliders for a casual meal.
Storage
Storage and Reheating
Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, warm them in a 375°F oven on a wire rack for 8-10 minutes rather than microwaving, which can make them soggy. The spicy mayo keeps well for 3-4 days refrigerated.
Frequently Asked Questions
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, but fresh tuna requires cooking before forming cakes. This recipe is designed for convenience using canned tuna.
What if I don’t have Panko breadcrumbs?
You can use regular breadcrumbs but expect less crunch. For gluten-free, try gluten-free Panko.
How spicy is the mayo sauce?
The spicy mayo uses sriracha which is moderately spicy. Adjust the amount to your preference.
Can I bake the tuna cakes instead of frying?
Baking is an option for a lighter version. Place them on a greased baking sheet and bake at 400°F for 15-20 minutes, flipping halfway.