Spicy Canned Tuna Fish Cakes Recipe

Tuna: Canned tuna is the main protein in this recipe, providing a savory and slightly salty flavor.

Breadcrumbs: These help bind the mixture together and give the fish cakes a crispy texture.

Egg: The beaten egg acts as a binder, holding the ingredients together.

Mayonnaise: Adds creaminess and moisture to the fish cakes.

Hot sauce: Provides the spicy kick that makes these fish cakes stand out.

Salt: Enhances the overall flavor of the fish cakes.

Black pepper: Adds a touch of heat and depth to the flavor.

Vegetable oil: Used for frying the fish cakes to a golden brown and crispy perfection.

When forming the patties, make sure to press them firmly to ensure they hold their shape during frying. If the mixture feels too dry, add a little more mayonnaise or a splash of water to achieve the right consistency. For an extra layer of flavor, consider adding finely chopped onions or herbs like parsley or cilantro to the mixture.

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

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar crunch and binding quality to the fish cakes.

• egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon of flaxseed meal and 3 tablespoons of water can act as a binding agent similar to an egg.

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

• hot sauce - Substitute with sriracha: Sriracha offers a similar level of heat and a slightly different but complementary flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the fish cakes.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a subtle flavor to the fish cakes.

• Allow the tuna fish cakes to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.
• For storing in the refrigerator:
  • Place the cooled 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.
• For freezing:
  • Arrange the cooled fish cakes on a baking sheet lined with parchment paper.
  • Place the baking sheet in the freezer for about 1-2 hours, or until the fish cakes are frozen solid. This prevents them from sticking together.
  • Transfer the frozen fish cakes to a resealable freezer bag or an airtight 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 and cover with aluminum foil to prevent drying out.
  • Heat for about 10-15 minutes, or until warmed through.
• Reheating from the freezer:
  • Thaw the fish cakes in the refrigerator overnight.
  • Follow the same reheating instructions as for refrigerated fish cakes.
  • Alternatively, you can reheat directly from frozen by baking at 350°F (175°C) for 20-25 minutes, or until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the 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 on the outside.

• Stovetop Method: Heat a small amount of vegetable oil in a non-stick skillet over medium heat. Add the fish cakes and cook for 2-3 minutes on each side, or until they are warmed through and have regained their crispy texture.

• Microwave Method: Place the tuna cakes on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• 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 hot and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tuna cakes on the toaster oven tray. Heat for 10-12 minutes, flipping once, until they are thoroughly warmed and crispy.

• Mixing bowl: Use this to combine the drained tuna, breadcrumbs, beaten egg, mayonnaise, hot sauce, salt, and black pepper.

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

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

• Measuring spoons: Necessary for measuring the hot sauce, salt, and black pepper.

• Frying pan: Use this to fry the patties until they are golden brown and crispy.

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

• Plate: Use this to place the formed patties before frying and to serve the finished fish cakes.

• Paper towels: Useful for draining excess oil from the fried patties.

Prepare ingredients in advance: Drain the tuna and measure out the breadcrumbs and mayonnaise ahead of time.

Use a food processor: Quickly combine the tuna, breadcrumbs, egg, and other ingredients in a food processor for a uniform mixture.

Preheat the pan: Start heating the vegetable oil while you shape the patties to save time.

Batch frying: Fry multiple patties at once to reduce cooking time.