Spicy Tuna Fish Cakes

Recipe View Prepare the Potato: Place the cubed potato in a small pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender. (Approximately 20 minutes).

Recipe View Drain the potatoes thoroughly and return them to the pot. Allow them to steam dry for 1-2 minutes to remove excess moisture. Transfer the potatoes to a large bowl and mash until smooth using a potato masher or fork.

Recipe View Combine Ingredients: Add the drained tuna, finely chopped onion, lightly beaten egg, Dijon mustard, breadcrumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper to the bowl with the mashed potatoes. Mix gently until all ingredients are well combined. If the mixture seems too wet, add a little more breadcrumbs, one tablespoon at a time, until it reaches a workable consistency.

Recipe View Form Patties: Divide the tuna mixture into eight equal portions. Gently shape each portion into a patty, ensuring they are uniform in size and thickness.

Recipe View Pan-Fry: Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully place the tuna patties in the skillet, ensuring not to overcrowd the pan. Pan-fry the patties until they are golden brown and crisp on both sides. (Approximately 3 minutes per side).

Recipe View Serve: Remove the tuna cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy. Garnish with a sprinkle of fresh herbs, if desired.