Spicy Canned Tuna Fish Cakes

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A simple and yummy recipe to use up the canned tuna you have in your pantry along with other simple ingredients. Serve with Sriracha-mayo, and freshly cut limes.


  • 1 (12 ounce) can tuna, drained
  • ½ cup chopped scallions
  • ½ cup dry bread crumbs, or as needed
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon Sriracha
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil, or as needed


Preheat the oven to 350 degrees F (175 degrees C).

Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.

Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.

Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

Preparation time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 3 – Yield: 6 fish cakes



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