Spicy Canned Tuna Fish Cakes

Rating: 4.44 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A simple and yummy recipe to use up the canned tuna you have in your pantry along with other simple ingredients. Serve with Sriracha-mayo, and freshly cut limes.

By Matthew Francis

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
3
Yield:
6 fish cakes
Nutrition Info
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.

  • Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.

  • Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

Nutrition Facts

Per Serving:
319 calories; protein 33.5g; carbohydrates 16.3g; fat 12.6g; cholesterol 95.6mg; sodium 466.6mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Lynn
Rating: 5 stars
05/14/2020
Came out great! Added more tuna and used celery due to not having scallions. Read More
Helpful
(1)

Most helpful critical review

Carol Emaurois
Rating: 3 stars
05/20/2020
I put 1 tspn of oyster sauce, 1 tspn of bottled kimchee base to give it a little kick. I omitted the mustard. Read More
Helpful
(1)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soogle
Rating: 5 stars
05/19/2020
I followed the recipe as is. I thought it was very good but next time I’ll cut down on the Dijon. It’s good but definitely pronounced and for me, more subtle would be better. It’ll be good with Siracha mayo as a dip. I had some Asian dipping sauce left so used that instead. Read More
Helpful
(2)
Lynn
Rating: 5 stars
05/14/2020
Came out great! Added more tuna and used celery due to not having scallions. Read More
Helpful
(1)
Carol Emaurois
Rating: 3 stars
05/20/2020
I put 1 tspn of oyster sauce, 1 tspn of bottled kimchee base to give it a little kick. I omitted the mustard. Read More
Helpful
(1)
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Kevin
Rating: 4 stars
05/12/2020
Butter and oil in pan crisp and brown just a bit more. Old bay seasoning would be great!! Read More
Spears Christi
Rating: 5 stars
05/07/2020
Yum! We love tuna cakes, especially with sriracha and mayonnaise on top! Read More
Chef phil
Rating: 4 stars
05/06/2020
Ingredients were right on.i fan fried till golden brown..i skipped the oven part..remember canned tunais already cooked..daved a few minutes n didn't overcook Read More
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