Rating: 4.5 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.

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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

319 calories; protein 33.5g; carbohydrates 16.3g; fat 12.6g; cholesterol 95.6mg; sodium 466.6mg. Full Nutrition
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