Spicy Tuna Fish Cakes Recipe

Tuna: Canned tuna is the main protein in this recipe, providing a rich and savory base for the fish cakes.

Breadcrumbs: These help bind the mixture together and add a crunchy texture to the patties.

Egg: The beaten egg acts as a binder, ensuring the patties hold their shape during cooking.

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

Mayonnaise: Adds creaminess and helps to keep the patties moist.

Garlic powder: Provides a subtle garlic flavor that complements the tuna.

Onion powder: Adds a mild onion flavor to the mixture.

Olive oil: Used for frying the patties, giving them a golden brown and crispy exterior.

When forming the patties, make sure to press them firmly to ensure they hold together well during cooking. If the mixture feels too dry and crumbly, you can add a little more mayonnaise or a splash of water to achieve the right consistency. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before frying can help them maintain their shape and prevent them from falling apart in the frying pan.

• tuna - Substitute with salmon: Salmon offers a similar texture and flavor profile, making it a great alternative for fish cakes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• sriracha - Substitute with hot sauce: Any hot sauce can provide the necessary heat and flavor, though the taste may vary slightly.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• garlic powder - Substitute with fresh garlic: Minced fresh garlic can provide a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions can add a more intense and fresh flavor to the fish cakes.

• 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 storing in the refrigerator:

  • Place the cooled fish cakes in an airtight container.
  • Separate layers with parchment paper to prevent sticking.
  • Store in the refrigerator for up to 3 days.

• For freezing:

  • Arrange the cooled fish cakes on a baking sheet lined with parchment paper.
  • Freeze them for about 1-2 hours, or until they are firm. This step prevents them from sticking together.
  • Transfer the frozen fish cakes to a freezer-safe bag or container.
  • Label the container with the date and contents.
  • Store in the freezer for up to 3 months.

• Reheating from the refrigerator:

  • Preheat your oven to 350°F (175°C).
  • Place the fish cakes on a baking sheet.
  • Heat for about 10-15 minutes, or until warmed through.
  • Alternatively, you can reheat them in a skillet over medium heat for 3-4 minutes on each side.

• Reheating from the freezer:

  • Preheat your oven to 350°F (175°C).
  • Place the frozen fish cakes on a baking sheet.
  • Heat for about 20-25 minutes, or until warmed through.
  • For a crispier texture, you can reheat them in a skillet over medium heat for 4-5 minutes on each side after baking.

• Serve the reheated spicy tuna fish cakes hot with your favorite dipping sauce or alongside a fresh salad for a delightful meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tuna fish cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of olive oil to keep them moist. Bake for about 10-15 minutes, or until heated through. This method ensures the cakes remain crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the fish cakes in the skillet and cook for 2-3 minutes on each side, or until they are heated through and crispy again. This method is quick and retains the original texture.

• Microwave Method: Place the tuna cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fish cakes in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method combines the speed of the microwave with the crispiness of the oven.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tuna cakes on the toaster oven tray. Heat for about 10 minutes, or until warmed through and crispy. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl to combine all the ingredients together.

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

• Measuring cups: To measure out the breadcrumbs and other ingredients accurately.

• Measuring spoons: For precise measurement of sriracha, mayonnaise, garlic powder, and onion powder.

• Frying pan: To cook the tuna patties until they are golden brown and crispy.

• Spatula: To flip the patties gently without breaking them.

• Plate: To place the formed patties before frying and to serve the cooked patties.

• Paper towels: To drain excess oil from the cooked patties.

Prepare ingredients in advance: Drain and flake the tuna ahead of time. Measure out the breadcrumbs, sriracha, mayonnaise, garlic powder, and onion powder so they are ready to mix.

Use a food processor: Quickly combine the tuna mixture in a food processor for a uniform texture and faster mixing.

Preheat the pan: Start heating the olive oil in the frying pan while forming the patties to save time.

Batch cooking: Cook multiple patties at once if your pan is large enough to reduce overall cooking time.