Why You’ll Love This Recipe
This recipe is quick to prepare, budget-friendly, and packed with protein. It delivers bold flavor using simple ingredients and minimal equipment.
Easy Spicy Tuna Cakes: Crispy, Flavor-Packed, and Perfect for Any Meal
- Total Time: 20 minutes
- Yield: 6 tuna cakes
- Diet: Halal
Description
Easy Spicy Tuna Cakes are quick pan-fried patties made with canned tuna, breadcrumbs, and bold spices, perfect as an appetizer or light main dish with a crispy outside and tender center.
Ingredients
- 2 cans (160 g each) tuna in water, drained
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp chili sauce or sriracha
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt to taste
- Black pepper to taste
- 2 tbsp vegetable oil for frying
Instructions
- Add drained tuna to a mixing bowl and flake with a fork.
- Mix in breadcrumbs, egg, mayonnaise, mustard, chili sauce, garlic powder, paprika, salt, and pepper.
- Stir until well combined and form the mixture into small patties.
- Heat oil in a skillet over medium heat.
- Place tuna cakes in the skillet and cook for 3–4 minutes per side until golden brown.
- Remove from pan and drain briefly on paper towels.
- Serve warm with dipping sauce or salad.
Notes
- Adjust spice level by increasing or reducing chili sauce.
- Chill the mixture for 10 minutes if patties feel too soft.
- Can be baked at 200°C (400°F) for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Canned tuna forms the base of the recipe, offering a lean, protein-rich foundation with a mild flavor that absorbs seasoning well.
Breadcrumbs help bind the mixture while providing structure and a light, crisp texture once cooked.
Eggs act as a binder, holding the cakes together and contributing moisture to the interior.
Mayonnaise adds richness and prevents the tuna cakes from drying out during cooking.
Sriracha or chili sauce provides controlled heat and a subtle tang that defines the spicy character of the dish.
Green onions introduce freshness and a mild bite that balances the richness of the tuna mixture.
Garlic enhances savory depth and rounds out the overall flavor profile.
Salt sharpens the flavors and ensures the cakes are well-seasoned throughout.
Black pepper adds gentle heat and complexity without overpowering the tuna.
Oil is used for pan-frying, promoting an evenly browned, crisp exterior.
Directions
Begin by thoroughly draining the canned tuna to remove excess moisture. Transfer it to a mixing bowl and flake it gently with a fork. Add the breadcrumbs, eggs, mayonnaise, chili sauce, green onions, garlic, salt, and black pepper. Mix until just combined, taking care not to overwork the mixture.
Shape the mixture into evenly sized patties, pressing gently so they hold together without becoming dense. Heat oil in a large skillet over medium heat. Once hot, add the tuna cakes in a single layer, leaving space between each.
Cook for several minutes on each side until golden brown and heated through. Transfer to a paper towel-lined plate briefly to absorb excess oil. Serve warm with your preferred dipping sauce or side.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields eight tuna cakes, serving four people. Preparation takes about 10 minutes, with an additional 15 minutes for cooking.
Storage/reheating
Cooked tuna cakes can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium-low heat to restore crispness. Avoid microwaving, as it softens the exterior.
Variations and Customizations
These tuna cakes adapt well to a variety of preferences. For extra heat, increase the chili sauce or add finely chopped fresh chilies. If you prefer a milder version, reduce the spice and add a squeeze of lemon juice for brightness.
You can substitute panko breadcrumbs for a lighter, crispier texture. I also tested this recipe with canned salmon, and it worked equally well with a slightly richer flavor. For a gluten-free option, use certified gluten-free breadcrumbs.
Herbs such as cilantro or parsley can be mixed in for added freshness. These variations allow the recipe to remain flexible while maintaining its core appeal.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 290 kcal |
| Protein | 24 g |
| Carbohydrates | 14 g |
| Fat | 16 g |
| Saturated Fat | 3 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 520 mg |
Expert Tips & Customizations
Moisture Control
Drain the tuna thoroughly to prevent soggy cakes.
Even Sizing
Uniform patties cook more evenly and brown consistently.
Oil Temperature
Ensure the oil is hot before adding the cakes to achieve a crisp crust.
Gentle Handling
Flip carefully to keep the cakes intact.
FAQs
Can I bake these tuna cakes instead of frying?
Yes, bake at 200°C until golden, turning once for even browning.
Are these tuna cakes freezer-friendly?
They can be frozen after cooking and reheated in a skillet or oven.
What sauce pairs best with spicy tuna cakes?
A yogurt-based sauce or lemon aioli complements the heat well.
Can I make the mixture ahead of time?
Yes, refrigerate the mixture for up to 12 hours before cooking.
How do I prevent the cakes from falling apart?
Ensure proper binding with eggs and breadcrumbs and avoid excess moisture.
Are these suitable for low-carb diets?
They can be adapted by using low-carb breadcrumbs or almond flour.
Conclusion
Easy Spicy Tuna Cakes deliver bold flavor, satisfying texture, and practical convenience in one versatile dish. With simple preparation and adaptable ingredients, they are an excellent addition to any home cook’s repertoire.
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