Whether you’re looking for Ramadan recipes or party snacks to make for guests, this Spicy Tuna Cake Kebab recipe should definitely be in your repertoire. They are addictively delicious to taste and are absolutely delightful as finger foods. All it takes is mixing a variety of pantry ingredients in one bowl, shaping them into patties, and shallow-frying them until golden. It’s one of my go-to recipes to make when we have guests coming over, or for a quick dinner (something simple like served with rice and daal).
Why You’d Love This Spicy Tuna Cake Recipe
These tuna cakes are packed with spices and are so flavoursome. Everyone said how much they tasted like kebabs and were surprised that they were made of tuna! They are quick and easy to whip up, and are very much my go-to recipe when we have last-minute guests coming over, as they are so convenient to make. You can also prep ahead and freeze these tuna cakes for up to 3 months.
How to Make Spicy Tuna Cakes at Home
Ingredients to Make Spicy Tuna Cakes
- Tinned Tuna – I prefer to use oil-packed tuna*
- Red Onion
- Green Chillies
- Ginger Garlic Paste
- Tandoori Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Chilli Powder – the spices
- Salt
- Fresh Coriander Leaves
- Lemon Juice
- Egg – to bind all the ingredients together
- Plain Flour – to gel all the ingredients together
- Gram Flour – to give the tuna cakes a crispier exterior and firmer interior
- Cooking Oil
*see recipe notes
Cooking Tips & Recipe Notes
- Oil-packed tuna has more flavour and moisture, yielding juicier tuna cakes. You can still make this tuna cake recipe with brine-packed tuna, but it may turn out a little drier in texture and less “meaty”.
- You can totally make these tuna cakes ahead of time and freeze them. Mix and shape the tuna cakes, then place them on a lined tray and freeze uncovered for 1-2 hours until firm. Then transfer them into a freezer bag or an airtight container. These tuna cakes can be frozen for 2-3 months.
Discover More Ramadan Recipes
Indonesian Potato Cutlets
Beef Short Ribs Birra Tacos
Air Fryer Croquettes
Spicy Tuna Cake
Ingredients
- 290 g Oil-packed Tuna* (x2 145g tins) drained
- 1 medium Red Onion finely chopped
- 2 Green Chillies finely chopped
- 1 tsp Ginger Garlic Paste
- 2 tsp Tandoori Masala
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Turmeric Powder
- ½ tsp Chilli Powder
- 10-15 g Coriander Leaves finely chopped
- 1 tbsp Lemon Juice
- 1 Egg
- 1 tbsp Plain Flour
- 2 tbsp Gram Flour
- 2 tbsp Cooking Oil for shallow frying
Instructions
- In a large mixing bowl, mix together all the tuna cake ingredients, except the cooking oil.290 g Oil-packed Tuna* (x2 145g tins), 1 medium Red Onion, 2 Green Chillies, 1 tsp Ginger Garlic Paste, 2 tsp Tandoori Masala, 1 tsp Coriander Powder, ½ tsp Cumin Powder, ½ tsp Turmeric Powder, 10-15 g Coriander Leaves, 1 tbsp Lemon Juice, 1 Egg, 1 tbsp Plain Flour, 2 tbsp Gram Flour, ½ tsp Chilli Powder
- Scoop a handful of the tuna mix (roughly 45g) and roll into a ball. Then use your hands to flatten it into thick patties. Repeat with the remaining tuna mix. This recipe should make about 9 patties.
- Heat cooking oil in a pan over medium heat. Shallow fry the tuna cakes for 3-5 minutes on each side until crispy and golden brown.2 tbsp Cooking Oil
- Garnish with chopped coriander leaves if you like, and serve warm with your favourite dipping sauce.
Notes
- Oil-packed tuna has more flavour and moisture, yielding juicier tuna cakes. You can still make this tuna cake recipe with brine-packed tuna, but it may turn out a little drier in texture and less “meaty”.
- This recipe is suitable for freezing. You can prep ahead by mixing and shaping the tuna cakes, and place them on a lined tray to freeze uncovered for 1-2 hours until firm. Then transfer them into a freezer bag or an airtight container. These tuna cakes can be frozen for 2-3 months.
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