Most people use canned tuna to prepare salads. Some people even eat it straight from the can. Today, we want to show you a very tasty way to cook canned tuna. It’s called spicy tuna fishcakes*.
We use canned tuna in a spring water for this recipe. However, you can also use fresh tuna. When you use the canned tuna, you need to drain the liquid out, otherwise, the fishcake won’t hold together.
For the seasoning, we’d like to use all fresh ingredients such as ginger, chives, coriander, red chili and lemon juice to make the tuna cakes nice and fragrant. If you don’t like spicy food, just leave out the chili.
These tuna croquettes can be served with our special lemon dip, which we will show you how to make below.
This tuna fishcakes recipe is very cheap and versatile. You can make it for lunch and dinner. It’s so easy and delicious and you will want to make it again and again. Who would have thought something mouthwatering and delicious like this can come out of a can?
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Cut the chives and coriander into small pieces. Grate ginger.
Cut the tip of the chili peppers. Clean the interior of the pepper, remove all white parts and seeds. You can do this with a knife or with your hands. Then wash the pepper with water to remove the seeds and other impurities. Finally, cut the pepper into brunoise.
In a mixing bowl, put together: tuna, egg, coriander, ginger, lemon juice, almond flour, chives, and salt.
Mix with a spoon and form small spheres.
In a non-stick, hot pan, add the oil and one large tablespoon of mixture, one by one, mash with a spoon. You should cook until golden brown on both sides.
For the dressing, mix all ingredients and serve.
This recipe can make anywhere between 6-12 cakes, depending on the size you make. Here's the nutritional information for each serving (4 servings in total):
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