For extra flavor, add a tablespoon of chopped fresh cilantro or parsley to the tuna mixture. If you don't have Sriracha, you can use another hot sauce or a pinch of red pepper flakes. These fish cakes can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking. Add 2-3 minutes to the baking time if cooking from chilled. For a gluten-free option, use gluten-free bread crumbs. Serve with a side salad for a complete and satisfying meal.
Spicy Canned Tuna Fish Cakes
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING3 People
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VIEWS42
Transform humble canned tuna into delectable, spicy fish cakes. These crispy-on-the-outside, tender-on-the-inside delights are a quick and satisfying meal, perfect with a zesty Sriracha-mayo and a squeeze of fresh lime.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol96 mg
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Fiber1 g
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Protein34 g
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Saturated Fat2 g
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Sodium467 mg
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Sugar2 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a medium bowl, combine the drained tuna, scallions, bread crumbs, egg, Dijon mustard, garlic powder, Sriracha, salt, and pepper. Mix gently until just combined. Add more breadcrumbs if the mixture seems too wet to form patties. (5 minutes)
03
StepDivide the mixture into 6 equal portions. Gently shape each portion into a patty about 1/2-inch thick. (5 minutes)
04
StepHeat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the tuna patties in the skillet, being careful not to overcrowd the pan. (2 minutes)
05
StepPan-fry the patties for 3-4 minutes per side, or until they are deeply golden brown and crispy. (8-10 minutes)
06
StepTransfer the browned patties to a small baking sheet. (2 minutes)
07
StepBake in the preheated oven for 5-7 minutes, or until the fish cakes are firm to the touch. (5-7 minutes)
08
StepServe immediately with Sriracha-mayo and fresh lime wedges. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Trenton Bernier
Jun 28, 2025The Sriracha-mayo is a must!
Chauncey Wyman
Jun 27, 2025So easy to make and perfect for a quick lunch.
Jameson Beer
Jun 16, 2025Great way to use up pantry ingredients.
Bethel Mann
May 26, 2025The bread crumbs were key to getting the right texture.
Haleigh Ratke
Apr 22, 2025This is now a staple in my household.
Terence Lubowitz
Mar 10, 2025These were surprisingly good! My kids even loved them.
Richard Mayert
Feb 11, 2025I used panko breadcrumbs and they came out super crispy!
Leilani Hamill
Jan 1, 2025I added a bit more Sriracha for an extra kick.