So you’re craving something crispy, spicy, and maybe just a little fancy-feeling—but you’re working with canned tuna and whatever’s in the fridge. Great news: you’re about to turn that humble tin into a legit snack/dinner/lunch-star with these Spicy Cilantro Tuna Patties.
Think of them as the cool, gluten-free cousin of fish cakes or croquettes—no breadcrumbs, no deep frying, no fussy vibes. Just bold flavor, crispy edges, and a hit of heat and herbs to keep things interesting.
Why This Recipe is Awesome
Here’s what makes these tuna patties the absolute move:
- No breadcrumbs, no problem. These babies hold together with egg and a little creativity (spoiler: mashed potato or oats).
- Canned tuna = budget-friendly MVP.
- Customizable spice levels – From “meh” to “my mouth is on fire,” you’re in control.
- Ready in 20 minutes or less. AKA faster than delivery and way more satisfying.
Oh—and they’re great solo, with a dipping sauce, stuffed in a wrap, or sitting pretty on top of a salad. Basically, they play well with others.
Ingredients You’ll Need
You probably already have most of this hanging around:
- 1 can of tuna (5–6 oz), drained
- 1 egg – The glue that holds dreams (and patties) together
- 2 tbsp finely chopped onion – Red, white, whatever you’ve got
- 1 small clove garlic, minced – Optional, but adds a punch
- 1/4 cup chopped fresh cilantro – Or parsley if you’re a cilantro hater (you do you)
- 1/2 tsp chili flakes or 1 tsp sriracha – Adjust to your spice comfort zone
- 1/2 tsp cumin – Adds a warm, earthy note
- Salt & pepper to taste
- 1/4 cup mashed potato OR rolled oats (gluten-free if needed) – This replaces the breadcrumbs and holds it all together
- Olive oil for pan-frying
Optional (but excellent):
- Zest of half a lime or lemon – Adds brightness
- A dash of hot sauce or smoked paprika – For a smoky kick
Step-by-Step Instructions
Let’s turn tuna into a treat.
- Drain your tuna well.
Like, really well. Press it against the strainer with a spoon if needed. You want it dry-ish, not a soggy mess. - Mix all the ingredients in a bowl.
Tuna, egg, onion, garlic, cilantro, spice, mashed potato or oats—mash and mix until well combined. It should be moist but hold its shape when you press it into a ball. - Form into patties.
This should make 4 small or 2 bigger patties. Press them firmly so they don’t fall apart when cooking. - Heat a nonstick pan with a splash of oil over medium heat.
Once hot, add patties and cook 3–4 minutes per side, until golden brown and crispy. - Serve hot with a squeeze of lime, hot sauce, or a creamy dip.
Or all three. You deserve nice things.
Common Mistakes to Avoid
- Skipping the draining step.
Wet tuna = falling-apart patties = sad chef. - Using too much binder.
You don’t want a potato patty with a whisper of tuna. Keep it balanced. - High heat frying.
Too hot = burned outside, mushy inside. Medium heat is your sweet spot. - Overmixing.
Mix just enough to combine—this isn’t bread dough, it’s casual.
Alternatives & Substitutions
No egg?
Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) or mashed avocado for a vegan binder.
No cilantro?
Parsley, green onion, or even dill work. Or just skip it if herbs aren’t your thing.
No mashed potato or oats?
Try cooked quinoa, crushed chickpeas, or even a spoonful of almond flour.
Want it cheesier?
A bit of grated Parmesan or vegan cheese works great in the mix.
Low-carb version?
Use almond flour or coconut flour instead of potato/oats.
FAQ (Frequently Asked Questions)
Can I bake these instead of frying?
Yep! Bake at 400°F (200°C) for 15–20 mins, flipping halfway. They’ll still crisp—just less golden.
Can I freeze them?
Totally. Freeze before or after cooking. Reheat in a pan or toaster oven for best results.
Do they taste super fishy?
Not really. The spices, herbs, and citrus help mellow it out. But hey—it is tuna. If you’re super sensitive, try it with salmon.
Can I make them spicy enough to cry?
Yes. Add jalapeños, chili oil, or extra hot sauce to the mix. You are the spice captain now.
What do I serve with them?
Rice bowls, salad greens, inside a pita, or with sweet chili mayo. Or just eat them straight like the kitchen rebel you are.
Final Thoughts
Canned tuna gets a bad rap, but this recipe proves it can be downright delicious—and totally crave-worthy. These Spicy Cilantro Tuna Patties are fast, flexible, and full of flavor. No breadcrumbs, no deep fryer, and definitely no regrets.
So dust off that tuna can and give it the comeback story it deserves.
Crispy greatness awaits. 🐟🔥🌿