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My review
Spicy Canned Tuna Fish Cakes
31
Matthew Francis
"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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Ingredients
25 m servings 319Original recipe yields 3 servings (6 fish cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
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Reviews
Read all reviews 69 Ratings
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Most helpful positive review
5/14/2020
Came out great! Added more tuna and used celery due to not having scallions.
Most helpful critical review
5/20/2020
I put 1 tspn of oyster sauce, 1 tspn of bottled kimchee base to give it a little kick. I omitted the mustard.
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5/14/2020
Came out great! Added more tuna and used celery due to not having scallions.
5/20/2020
I put 1 tspn of oyster sauce, 1 tspn of bottled kimchee base to give it a little kick. I omitted the mustard.
5/19/2020
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 ...
5/11/2020
Butter and oil in pan crisp and brown just a bit more. Old bay seasoning would be great!!
5/7/2020
Yum! We love tuna cakes, especially with sriracha and mayonnaise on top!
5/6/2020
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