Easy Spicy Tuna Fish Cakes
Crispy, flavorful, and ready in just 20 minutes! These spicy tuna cakes are the perfect quick weeknight dinner or healthy snack.
Equipment
- 1 Skillet non-stick pan
- 1 Mixing bowl
- 1 Spatula
Ingredients
- 2 cans tuna in water, drained or 1 lb fresh tuna, cooked and flaked
- 1 cup panko breadcrumbs
- 2 large eggs lightly beaten
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 cloves garlic minced
- 1 small red chili finely chopped (or 1 tsp red pepper flakes)
- 2 tbsp fresh parsley chopped
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil or avocado oil for frying
- Optional: 1/2 cup finely diced bell pepper or onion
Instructions
- Prepare the Tuna: Drain canned tuna or flake cooked fresh tuna into a mixing bowl.
- Mix the Base: Add eggs, mayonnaise, Dijon mustard, garlic, chili, paprika, salt, and black pepper. Stir until combined.
- Add Texture: Fold in breadcrumbs and parsley. Add bell pepper or onion if using.
- Form Patties: Shape into 3-inch cakes, pressing gently to hold together.
- Chill: Refrigerate for 15–20 minutes to firm up.
- Cook: Heat oil in a skillet over medium heat. Fry each cake for 3–4 minutes per side until golden brown.
- Serve: Drain on paper towels and serve warm with sauce or salad.
Notes
For a lighter version, bake the tuna cakes at 375°F (190°C) for 12–15 minutes. Serve with lemon wedges, sriracha mayo, or a fresh salad for extra flavor.