Description
These Spicy Tuna Cakes are a flavorful and easy-to-make dish featuring canned tuna mixed with jalapeño, green onions, cilantro, and a blend of spices. The patties are fried to golden perfection in olive oil, making them crispy on the outside and tender inside. Perfect as an appetizer or main dish, they pair wonderfully with a chipotle ranch dressing for an added kick.
Ingredients
Main Ingredients
- 18 oz. canned tuna (undrained weight 24 oz., drained before use)
- 1 medium jalapeño, diced (half the seeds included)
- 1/3 cup green onions, finely chopped
- 1/3 cup cilantro, finely chopped
- 1 large egg
- 1/4 cup plain Greek yogurt
- 1/2 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil, for frying
Instructions
- Prepare the tuna mixture: Strain the canned tuna to remove excess liquid and flake it into chunks using a fork. In a mixing bowl, combine the tuna with the diced jalapeño (including half the seeds for heat), chopped green onions, cilantro, egg, Greek yogurt, Panko breadcrumbs, garlic powder, ground cumin, salt, and black pepper. Mix everything thoroughly until well combined.
- Form the patties: Using your hands, shape the tuna mixture into about six evenly sized patties. Place the patties on a platter and refrigerate them for approximately 30 minutes. This step helps the patties firm up and hold together better during cooking.
- Cook the patties: Heat a cast iron skillet over medium-high heat and add the olive oil. Once hot, sauté about three patties at a time. Cook each side until golden brown, carefully flipping to avoid breaking the fragile patties. This typically takes about 3-4 minutes per side. Remove and keep warm while you cook the remaining patties.
- Serve: Serve the spicy tuna cakes hot with a spoonful of chipotle ranch dressing if desired. The smoky, creamy dressing complements the spicy and savory flavors of the cakes perfectly.
Notes
- Make sure to drain the tuna well to avoid soggy patties.
- Refrigerating the formed patties before cooking helps them hold their shape better.
- If you prefer less heat, remove all the jalapeño seeds before dicing.
- Use a non-stick or well-seasoned cast iron skillet to prevent sticking.
- These patties can be served as appetizers, with a salad, or as a main dish with sides like rice or roasted vegetables.
