Spicy Tuna Fish Cakes Recipe

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Most Helpful Positive Review

Jul 13, 2010

Raquel these were super yummy! The only thing that I did change was I used saltines instead of bread crumbs because I was out and too lazy to make some. I love the addition of potato, it gave the cakes a great flavor! These were super simple and quick to make. Thanks for a great recipe that I will continue to use.

—jennkl

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Most Helpful Critical Review

Mar 09, 2011

I felt that this recipe was just ok for me. I felt that it was lacking texture and flavor. I served to with a lemon caper sauce which did help. It really think this recipe has potential though. I will try it back again but next time I think I will add some black beans and corn to the mixture and serve it with a chipolte sauce overtop and see how that works

—gatorgurl

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126 Ratings

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Jul 19, 2010

I made these the other night for dinner. They were excellent. The only change I made was to add 3 cloves of minced garlic in place of the garlic powder b/c I didnt know I was out of it. Even my kids who hate fish liked these. Thanks Raquel I will be making these again.

—CNM CATERING

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Jan 18, 2011

Great Recipe. I omitted the potato and used panko breadcrumbs instead. I also made a lemon aioli to go on the side for dipping. Very good dish with no complaints from the family nor leftovers!

—Meemeees

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Dec 17, 2010

I loved this! I added about 1/4 cup shredded raw spinach leaves for some hidden veggies, and served with a little ketchup. Even my 19 month old daughter loved this and ate her entire tuna cake! Thank you for such a non "fishy" tasting tuna recipe.

—katy_ford32

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Feb 16, 2011

I used an albacore tuna and that was a mistake. They were very dry and fell apart in my pan. Don't get me wrong, they were DELICIOUS!! But I'll use tuna that is more moist the next time.

—Karin

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Jan 10, 2013

Hey, I am the recipe submitter. This recipe was featured in the daily videos on Jan 8th, 2013 and I just want to confirm that video is made by AR and not by me, so if there are differences from what is actually written here, that is not my doing. Either way, have fun and play around with your ingredients! :)

—Raquel

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Aug 09, 2010

Made this for evening meal tonight. Very different from the usual fried tuna that my mother made. Next time I will cut back on the Dijon mustard and Garlic powder. And eliminate the cayenne pepper. Too spicy for us old folks. It also took quite a bit more olive oil before they were browned. Otherwise a nice change from the usual fare.

—MISE

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Nutrition

Calories
236 kcal
12%

Carbohydrates
20.7 g
7%

Cholesterol
78 mg
26%

Fat
5.6 g
9%

Fiber
2 g
8%

Protein
25 g
50%

Sodium
267 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Tuna Fish Cakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 236
Calories from Fat: 50

% Daily Value *
Total Fat 5.6g 9 %
Saturated Fat 1.1g 6 %
Cholesterol 78mg 26 %
Sodium 267mg 11 %
** Potassium 526mg 15 %
Total Carbohydrates 20.7g 7 %
Dietary Fiber 2g 8 %
Protein 25g 50 %
Sugars 1.6g
Vitamin A 4 %
Vitamin C 12 %
Calcium 4 %
Iron 21 %
** Thiamin 14 %
** Niacin 133 %
** Vitamin B6 37 %
** Magnesium 16 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.