Spicy Tuna Fish Cakes

Spicy Tuna Fish Cakes
Serves 2 to 3
Can be doubled| Can be halved| Makes great leftovers

How do you jazz up a plain old can of tuna? Forget the obvious mayo loaded tuna salad, and try these fish cakes instead. They are loaded with Asian flavors such as ginger, chili paste, cilantro and scallions which make wonders of a pantry staple. Pulsing the tuna in a food processor adds an extra step to another wise quick creation, but this helps the cakes bind together easier and means you can omit using breadcrumbs. You can also put the cakes together the day before, let them sit in the fridge and cook them just before you’re ready to eat. After trying these, you’ll never look at tuna the same way again.     ~Shivani


2 cans tuna packed in water, preferably without salt (I love Whole Foods 365 brand)
1 teaspoon of grated ginger
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon chili paste with garlic
1/2 bunch of thinly sliced scallions
1 egg white, gently beaten
1 handful of chopped cilantro
salt and pepper, to taste


Blend all of the ingredients together in a food processor.

Form cakes out of the mixture. You should be able to get four generous sized cakes.

Use cooking spray and pan fry on medium to high heat for 10 minutes or until cakes are warmed through and lightly browned or bake in preheated 425 degree oven for 10 minutes or until cakes are warmed through and browned.

Serving Suggestions:

My recipe for broccoli brown rice is the perfect pairing for this dish since it is also rich in Asian flavors. You can also serve these over greens tossed in a light sesame dressing or tuck inside a whole wheat pita for a tasty sandwich.

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