Recipe: Spicy Tuna Cakes


This dish is a great way to make the canned tuna in your pantry really come to life! Fish cakes unfortunately do not have a highly appealing name but the flavors, textures and look are fantastic! I personally like to put the fish cakes on top of a nice warm spinach salad or accompany it with fresh steamed vegetables. Either way, you can transform your canned tuna with everyday pantry ingredients in a quick and tasty way!


  • 1 large potato, peeled and cubed
  • 2 (6 ounce) cans tuna, drained
  • 1 egg
  • ¼ cup chopped onion
  • 1 tablespoon Dijon mustard
  • 1 large potato, peeled and cubed
  • 1 tablespoon dry breadcrumbs, or as needed
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 tablespoon olive oil


  1. Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
  2. Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, and salt and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
  3. Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.