Asian Fish Cakes From Canned Tuna (Gluten Free)

These Asian fish cakes are so easy and fast to prepare. From start to finish this recipe takes about twenty minutes and minimal effort. To make the fish cakes you have to drain two cans of tuna and combine them with some Asian ingredients. Then form small patties, coat them with sesame seeds and pan fry. Since the tuna is already cooked you fry the fish cakes for a minute per side. As soon as they have some color on both sides, they are ready. You can serve them right away with your favorite Asian sauces or meal prep them for the week. They are great for a delicious, inexpensive and healthy meal.

Why should you make the Asian fish cakes

According to the Dietary Guidelines for Americans we should eat at least two servings of fish per week. Most canned fish is a great source of protein, vitamins, minerals, iron and the essential omega-3 fatty acids. It is also very affordable. You can buy a can of tuna for a dollar or less. I eat canned fish at least once a week. My pantry is stocked with wild caught tuna, sardines and mackerel.

When there is nothing in the fridge, open your pantry. These Asian fish cakes consist mostly of pantry ingredients. If use this recipe you can prepare a delicious meal in a hurry and avoid another trip to the store.

This recipe is grain, gluten and dairy free. It is also low carb and low glycemic. Therefore, it is suitable for people on low carb or diabetic diets.

Helpful tips about making the fish cakes

When you buy canned tuna make sure that it is labeled as “light”. This means that it is low in mercury. Yellowfin and Skipjack are two types of tuna that are lower in mercury. I prefer buying pole caught or dolphin safe tuna, but that is optional. For this recipe I used Safe Catch tuna.

This is the cookie scoop I used to form the fish cakes. If you don’t have one you can also use a tablespoon.

If you can’t form a form a proper fish cake and the mixture falls apart in your hands squeeze out some of the liquid. This will help with bonding the ingredients. Make sure that you don’t squeeze out all of the liquid, because you will get a super dry fish cake.

I make my own sriracha mayonnaise. It is so easy. Add two tablespoons of your favorite mayonnaise and add few drops of sriracha in it. Stir and serve. Depending on how spicy you like it you can add less or more sriracha.

Please Note: Pregnant and breastfeeding women should avoid high mercury foods.

Print Recipe

Asian Fish Cakes From Canned Tuna

Prep Time10

Cook Time10

Total Time20

Servings: 8

Ingredients

2 tuna cans in water 5 oz, drained
¼ cup finely chopped water chestnuts from a can
¼ cup chopped green onions
1 garlic clove pressed or grated
½ tsp fish sauce
1 tsp freshly grated ginger
½ tsp red chili flakes
2 large eggs
¼ cup sesame seeds
¼ cup cooking oil I used avocado oil
salt and pepper to taste

Instructions

Drain two cans of tuna and add them in a bowl. To the same bowl add the chopped chestnuts, green onions, grated ginger, garlic, fish sauce, chili flakes, salt and pepper to taste. Stir well and taste for seasoning. Then break and add the eggs and stir again.
Add the sesame seeds in a small plate. Form eight small fish cakes (I used an ice cream scoop). If they fall apart squeeze out some of the moisture. Place each fish cake in the plate with the sesame seeds and slightly press to coat with seeds on both sides.
Preheat a pan to medium heat and add the oil it.
Pan fry the cakes for about 2 minutes per side. Take them out on a paper towel to drain them from the fat.
Serve them with soy sauce, sriracha mayonnaise or sauces that you like.