Description
A simple and yummy recipe to use up the canned tuna you have in your pantry along with other simple ingredients. Serve with Sriracha-mayo, and freshly cut limes.
Ingredients
- 1 (12 ounce) can tuna, drained
- ½ cup chopped scallions
- ½ cup dry bread crumbs, or as needed
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Sriracha
- salt and ground black pepper to taste
- 2 tablespoons olive oil, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tuna
- scallions
- bread crumbs
- egg
- mustard
- garlic powder
- Sriracha
- salt
- and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
- Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy
- about 3 minutes on each side. Transfer to a small baking tray.
- Bake in the preheated oven until the center of the fish cakes are firm
- 5 to 7 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 3