These spicy canned tuna fish cakes are a quick and delicious way to transform simple pantry staples into a flavorful meal. Perfect for a weeknight dinner or a casual lunch, these fish cakes are crispy on the outside and tender on the inside, with a kick of heat that will tantalize your taste buds.
Most of the ingredients for this recipe are common pantry items, but you might need to pick up breadcrumbs and hot sauce if you don't already have them. Breadcrumbs can be found in the baking aisle, while hot sauce is usually located in the condiments section. Make sure to choose a hot sauce that suits your heat preference.

Ingredients For Spicy Canned Tuna Fish Cakes
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.
Technique Tip for Perfect Tuna Fish Cakes
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.
Suggested Side Dishes
Alternative Ingredients
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.
Alternative Recipes Similar to Tuna Fish Cakes
How to Store or Freeze Your Tuna 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.
How to Reheat Leftovers
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.
Essential Tools for Making Tuna Fish Cakes
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.
Time-Saving Tips for Making Tuna Fish Cakes
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.

Spicy Canned Tuna Fish Cakes
Ingredients
Main Ingredients
- 2 cans Tuna drained
- 1 cup Breadcrumbs
- 1 large Egg beaten
- 1 tablespoon Mayonnaise
- 1 teaspoon Hot Sauce
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Vegetable Oil for frying
Instructions
- 1. In a mixing bowl, combine the drained tuna, breadcrumbs, beaten egg, mayonnaise, hot sauce, salt, and black pepper. Mix well.
- 2. Shape the mixture into small patties.
- 3. Heat the vegetable oil in a frying pan over medium heat.
- 4. Fry the patties for about 3-4 minutes on each side, or until golden brown and crispy.
- 5. Serve hot with a side of your choice.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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