Wednesday, November 6, 2013

Baked Spicy Tuna Fish Cakes

Inspired by The Counter's amazing salmon fishcakes I decided to try my hand at turning Lucky Star Tuna into a few tasty and SPICY fishcake morsels. These are perfect for a healthy dinner served on a bed of salad or as starters at a dinner party.

I turned these ingredients

In to these Tuna Cakes.


2 Can Lucky Star Tuna in Brine drained and lightly rinsed
1 medium onion finely chopped
2 cloves garlic finely chopped
1 tsp grated ginger
2 hot chili deseeded and chopped
1 lime zest and juice
2 eggs (a third may be needed)
Handful of coriander chopped
3/4 can of whole kernels
150g breadcrumbs
1 tbsp olive oil
Salt and pepper for seasoning

Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6 medium fishcakes or 12 small.

  • Preheat oven to 180 degrees
  • Heat a medium sized pan on medium heat, add the olive oil and sauté onions till translucent
  • Then add the fragrants to the pan; garlic and ginger and sauté for a further 2 minutes and remove from heat.
  • In a bowl combine the chopped coriander, whole kernels, chopped chili, onions and garlic, tuna along with lime juice and zest.
  • Add a quarter of the breadcrumbs and two eggs, then mix with a spoon. At this point the tuna mixture should start coming together well.

Tip: Add a third egg if the tuna mixture does not come together well.
  • On a separate plate spread half of the remaining breadcrumbs.
  • Roll small handfuls of the tuna mixture into a balls and lightly press down onto the breadcrumbs.
  • Top with the remaining breadcrumbs and coat the entire fishcake evenly.
  • Refrigerate for at least 15 minutes.
  • Heat a pan on medium high heat and coat with either spray and cook or oil.
  • Pan fry the fishcakes for 5 minutes on each side till browned.
  • Transfer onto a baking tray and bake for a further 10 - 15 minutes
Serve with a light salad and a citrus dressing

Happy At Home eating!


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