Today I am sharing a quick and easy way to make tuna cakes using canned tuna. Although I will be using fresh herbs and bell peppers, you can easily make these with dried herbs and pantry staples. Make them spicy by adding cayenne or chili peppers, even red pepper flakes give these tuna cakes a nice kick of heat.
Turning simple ingredients into a delicious bite
For this recipe, you will need some canned tuna. I used pole and line caught white albacore tuna. I buy the ones that come in the packet because there is no water to drain but really any kind of tuna or even canned salmon will work. Adding potatoes to the fish gives the cakes a great texture. In this recipe, I am using russet potatoes, that I boiled and crushed but you can substitute russet potatoes for sweet potatoes. You can also increase the amount of vegetables in this dish by adding some shredded zucchini. As a mom of three, I love dishes where I can hide an extra serving of veggies.
Don’t have fresh green onion, peppers, garlic and parsley, no worries. Swap these out for granulated garlic, onion powder, paprika and parsley flakes. You won’t have the crunch of the fresh veggies but the flavor will be almost the same.
Forming the Tuna Cakes
Bringing the tuna cakes together is pretty simple. Add all of the ingredients to a bowl and mix together. Then scoop equal amounts into the palm of your hands and form into a ball. Next flatten the ball and shape into a round disk, similar to a burger patty. That’s it! Add some oil to the palm of your hands to prevent the tuna cakes from sticking to your hands. I like to form all of the little tuna cakes before I start cooking them. I made 6 cakes but this recipe can easily make 8 tuna cakes.
Cooking the Tuna Cakes
These tuna cakes are pan fried. When making fish cakes in Guyana we always dip them in an egg wash before frying. In America an egg wash and flour dip is more common. Meaning you typically dip your protein in flour, then an egg wash, then a crunchy coating before frying. However in Guyana we only use eggs, at least that’s how my mom taught me. Simply whisk together two eggs and dip each tuna cake into the whisked eggs ensuring that all the sides are coated. Then pan fry the tuna cakes in a small amount of oil until each side is golden brown. Then you are done. Golden, delicious tuna cakes are ready!
Serving up the Tuna Cakes
I served my tuna cakes with spicy mango sour (the ultimate Guyanese condiment). Mango sour is a relish made with mangoes and spices. Click here for my mango sour recipe. These cakes also go really well with ranch, especially my favorite Tessemae’s Habanero Ranch!
The Printable Tuna Cakes Recipe:
- 2 cans of tuna (about 6 ounces)
- 1 large russet potato, boiled and crushed
- 2 green onion, thinly sliced
- 4 cloves of garlic, grated
- 3 baby bell peppers or ½ a regular bell pepper, finely diced
- 1 tablespoon of finely chopped curly parsley
- ½ teaspoon salt
- Pinch of black pepper
- 3 eggs
- ½ cup of Avocado oil
- Combine the tuna, potato, green onion, peppers, garlic, parsley, salt, black pepper and one egg in a mixing bowl
- Mix together well
- Then form into small tuna cakes or patties by scooping 1 to 2 tablespoons of the tuna mixture into the palm of your hand
- Next form into a ball, then flatten into a round disk similar to a hamburger patty
- Whisk together the two remaining eggs into a medium sized bowl and set aside
- Bring the oil up to temperature in a skillet on medium heat
- Then when your oil is hot and you are ready to cook the tuna cakes dip the tuna cakes into the whisked eggs ensuring that all sides are fully coated in the beaten eggs
- Pan fry until golden brown, then flip and continue to pan fry. This should be about 3 minutes for each side
- Remove from the oil and drain on a sheet of paper towel then serve warm with your favorite condiments