Spicy Tuna Fish Cakes (20/05/22)

Today’s recipe happened because I’m fed up with the same three dishes we make with tuna. This is lovely with a fresh summer salad or with chips. Or both!!


  • 1 large potato, peeled and cubed (I cooked extra potatoes when making tea the the night before)
  • 4 85g cans tuna, drained properly
  • 1 egg
  • 1/4 cup chopped onion
  • 1 tbsp dijon mustard
  • 1 tbsp dry breadcrumbs or as needed
  • 1 1/2 tsps garlic powder
  • 1 tsp Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 tbsp olive oil


  1. Chop potato in half. Place in a small pot, cover with salted water. Bring to the boil over high heat, reduce heat to medium-low, cover and simmer until tender. About 10 mins. Drain well, allow to cool, mash in a large bowl. (I added extra potatoes to the tattie pan I cooked the day before)
  2. Mix the tuna, egg, onion, mustard, breadcrumbs and all the seasonings into the mashed potato until well blended. Divide the mixture into 8 equal portions and shape into patties. Pop in the fridge to firm up.
  3. Heat the olive oil in a fry pan over a medium heat. Pan fry the patties until browned and crisp, about 3 mins per side.

You can use spring onion instead of onion, play around with the levels of spices or omit some, add mayo for creaminess, make sure potato and tuna is well drained otherwise the mix will be wet. I’m going to use real garlic crushed next time and pull back on the cayenne.

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