Spicy Tuna Cakes

tuna recipe - spicy tuna cakes

Serving Size: 3 cakes

Makes: 3 cakes

Submitted by: The Simple Taste Kitchen


1 (5 oz.) Can of Safe Catch tuna

2 TBSP Red bell pepper, finely diced

1 Scallion, finely sliced

1/2 TBSP Dijon mustard

1 TSP Pink peppercorn lemon thyme seasoning

1/4 TSP Salt

  • Squeeze of lemon juice

1 Egg

2 TBSP Panko breadcrumbs

  • Ghee for pan frying (or fat of choice)


Sriracha Aioli

1/4 Cup Mayonnaise

1-2 TBSP Sriracha to taste


Combine all ingredients in a small bowl and mix together until well combined, except ghee. Melt ghee in a large cast iron skillet over medium high heat.

Meanwhile, divide tuna mixture into 3 equal portions and roll into a ball and shape into a patty. When the ghee is hot, but not smoking, carefully add your tuna cakes to the skillet. Sear on each side until golden and cooked through (approx. 3-4 minutes per side). Serve with Sriracha aioli and lemon wedges.


To Make Sriracha Aioli:

Combine both ingredients in a small bowl. Adjust heat level by adding your desired amount of Sriracha. Serve with tuna cakes.