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Spiced Tuna Cakes with Rice Wine Vinegar Mayonnaise

  • Writer: Chelsea Ho
    Chelsea Ho
  • Jun 19, 2020
  • 3 min read

Have cans of tuna lying around your house and don't know what to do with them?


Other than using them in sandwiches, you can also make tuna cakes – a healthy afternoon snack or something you can even use as a substitute for a beef patty in a burger. This truly simple dish is both nutritious and cheap to make, turning a can of tuna into satisfyingly crisp and flavourful patties. This recipe pairs them with a simple, light rice wine vinegar mayonnaise to go with the blend of spices in the tuna patty as well as to help cut through its intense flavour.


This is a really affordable meal to whip up, and once you're done with the recipe, these tuna cakes won't look like they ever came from a can.


If you don't have any of the spices listed below, feel free to omit them or just substitute them for something you do have. Instead of chilli, ginger and fish sauce, maybe use lemon juice or dried herbs. Or, put in freshly chopped parsley and lime. It's up to you, and you can experiment with anything you have on hand.

INGREDIENTS:

Makes 3 patties, Cooking Time: 15 minutes

  • 150g/5 ounce can of tuna (be sure to only use those in brine, olive oil or sunflower oil)

  • Half a chilli, sliced into tiny squares (or 2 teaspoons of chilli flakes)

  • 1/2 cup of breadcrumbs (or just enough for the patty mixture to hold together and not be too watery)

  • 2 shallots, minced

  • 2 garlic cloves, minced

  • 1 tablespoon of freshly grated ginger

  • 1 sprig of spring onion, chopped finely

  • About 1 tablespoon of chopped coriander

  • 1 teaspoon of pepper

  • 2 teaspoons of fish sauce

  • 1 egg

  • 5 tablespoons of olive oil

  • 2 tablespoons of mayonnaise

  • 1 tablespoon of rice wine vinegar

METHOD:

  1. Drain out most of the oil/brine from the tuna, then add the tuna into a mixing bowl. Use it fork to flake it into smaller pieces, but do not completely mince it.

  2. Next, add the breadcrumbs, shallots, garlic, chilli, ginger, spring onion, coriander, pepper, and fish sauce into the mixing bowl and combine well.

  3. In another bowl, crack in an egg and mix it, then pour it into the mixing bowl with the tuna patty mixture. Mix well.

  4. Divide the patty mixture into 3 equal portions in your bowl.

  5. Put a non-stick pan on medium-high heat, and pour in just enough olive oil to coat the pan.

  6. Once the pan is hot enough (test by placing a tiny amount of the tuna patty mixture onto the pan first to see if it sizzles), use a spoon to scoop out a portion of the tuna onto the pan. If needed, use a spatula to mold the edges so that the patty is circular in shape.

  7. Repeat step 6 for the remaining 2 portions of the tuna cakes.

  8. Let the tuna cakes cook on each side for about 1.5 minutes each, until golden brown and crisp. Once cooked, rest them on paper towels.

  9. In a small bowl, mix together the mayonnaise and rice wine vinegar.


Assembly

On a plate, use a tablespoon to place a dollop of the rice wine vinegar-mayonnaise on a corner of the plate. Then, with the back of the spoon, swiftly swipe the dollop across the one side of the plate. Arrange the tuna cakes on the opposite side to form a V-shape with the mayonnaise, and garnish with more coriander and spring onions.


Or, served them in buttered, toasted burger buns, spreading the mayonnaise onto the bun before layering it with a slice of tomato, lettuce, a tuna cake, and even a slice of cheddar too.

Chelsea Ho

The Ordinary Gourmet

Follow us on Instagram @chelseahyy


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