Spicy Canned Tuna Fish Cakes Recipe

Tuna: Drained canned tuna is the main protein source for these fish cakes.

Breadcrumbs: These help bind the mixture together and add a crispy texture.

Egg: A beaten egg acts as a binder to hold the patties together.

Green onions: Chopped green onions add a fresh, mild onion flavor.

Sriracha: This spicy chili sauce adds heat and flavor to the fish cakes.

Mayonnaise: Adds moisture and richness to the mixture.

Garlic powder: Provides a subtle garlic flavor.

Onion powder: Enhances the overall flavor with a concentrated onion taste.

Olive oil: Used for frying the patties to a golden brown.

When forming the tuna mixture into patties, ensure your hands are slightly damp. This prevents the mixture from sticking to your hands and allows you to shape the fish cakes more easily. Additionally, pressing the patties gently but firmly helps them hold together better during frying.

• 2 cans drained tuna - Substitute with canned salmon: Canned salmon offers a similar texture and flavor profile, making it a great alternative for fish cakes.

• 1 cup breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the fish cakes.

• 1 large beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a vegan binder, similar to eggs.

• ¼ cup chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

• 1 tablespoon sriracha - Substitute with hot sauce: Any hot sauce can provide the necessary heat and flavor, similar to sriracha.

• 1 tablespoon mayonnaise - Substitute with Greek yogurt: Greek yogurt can offer a similar creamy texture and tanginess as mayonnaise.

• 1 teaspoon garlic powder - Substitute with minced fresh garlic: Fresh garlic can provide a more intense garlic flavor compared to garlic powder.

• 1 teaspoon onion powder - Substitute with minced fresh onion: Fresh onion can offer a more robust onion flavor compared to onion powder.

• 1 tablespoon for frying olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the tuna fish cakes to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the fish cakes in an airtight container. Layer them with parchment paper in between to prevent sticking. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled fish cakes on a baking sheet lined with parchment paper. Make sure they are not touching each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the fish cakes to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• When ready to reheat, thaw the fish cakes in the refrigerator overnight if frozen.

• To reheat, preheat your oven to 375°F (190°C). Place the fish cakes on a baking sheet and bake for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat with a little olive oil until warmed and crispy.

• For a quick reheat, use a microwave on medium power for 1-2 minutes, though this may result in a less crispy texture.

• Preheat your oven to 350°F (175°C). Place the leftover tuna fish cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• For a quicker method, use a microwave. Place the fish cakes on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway to ensure they are evenly warmed.

• If you prefer a stovetop method, heat a small amount of olive oil in a non-stick pan over medium heat. Reheat the tuna cakes for about 2-3 minutes on each side until they are hot and crispy.

• For an air fryer option, preheat your air fryer to 350°F (175°C). Place the fish cakes in a single layer in the basket and cook for 5-7 minutes, flipping halfway through, until they are heated through and have a nice crispy exterior.

• To maintain the original texture, you can also use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the tuna cakes on the rack. Heat for about 10 minutes, flipping halfway, until they are thoroughly warmed and crispy.

• Mixing bowl: Use this to combine all the ingredients together.

• Fork: Handy for flaking the tuna and mixing the ingredients thoroughly.

• Measuring cups: Essential for measuring out the breadcrumbs and mayonnaise.

• Measuring spoons: Use these to measure the sriracha, garlic powder, and onion powder accurately.

• Knife: Needed for chopping the green onions.

• Cutting board: Provides a surface for chopping the green onions.

• Frying pan: Use this to cook the tuna fish cakes.

• Spatula: Helpful for flipping the patties in the frying pan.

• Plate: Place the formed patties on this before frying.

• Paper towels: Use these to drain excess oil from the cooked patties.

Use pre-chopped green onions: Save time by buying pre-chopped green onions from the store.

Mix in a food processor: Combine all ingredients in a food processor for a quicker, more uniform mixture.

Form patties in advance: Shape the patties ahead of time and refrigerate them until ready to cook.

Use non-stick spray: Instead of heating olive oil, use non-stick spray to reduce cooking time and cleanup.

Double the recipe: Make a larger batch and freeze extra patties for a quick meal later.