Whether you're looking for Ramadan recipes or making party snacks for guests, this Spicy Tuna Cake Kebab recipe should definitely be on your keep list. They taste so delicious and are an absolute crowd-pleaser of finger food. All you need to do is combine the pantry ingredients in a bowl, shape them into patties, and shallow fry them until golden brown. This is one of my go-to recipes when we have guests over or have a quick meal (something simple like with rice and dal).
Why You’ll Love This Spicy Tuna Cake Recipe
These tuna cakes are full of spice and delicious. Everyone commented on how much it tasted like kebabs and was surprised they were made with tuna! They are quick and easy to make and are my go-to recipe when we have last minute guests coming over because they are so easy to make. You can also prepare ahead and freeze these tuna cakes for up to 3 months.
How to Make Spicy Tuna Cake at Home
Ingredients for Spicy Tuna Cakes
- canned tuna – I prefer to use Tuna in oil*
- red onion
- green chili pepper
- ginger garlic paste
- Tandoori Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Chili Powder – Spices
- Salt
- fresh coriander leaves
- lemon juice
- Egg – Bind all ingredients together
- plain flour – gels all ingredients together
- Gram flour – Makes the tuna cake crispier on the outside and firmer on the inside
- edible oil
*See recipe notes
Cooking Tips and Recipe Instructions
- Tuna in oil has more flavor and moisture, making for a juicier tuna cake. You can still make this tuna cake recipe with brine tuna, but the texture may be a little dry and less “meaty”.
- You can totally make these tuna cakes ahead of time and freeze them. Mix and shape the tuna cake, then place on a lined tray and freeze uncovered until firm, 1-2 hours. Then transfer them to a freezer bag or airtight container. These tuna cakes can be frozen for 2-3 months.
Discover more Ramadan recipes
Spicy Tuna Patties
This spicy tuna cake kebab recipe is an absolute delight, especially perfect for Ramadan or when you have guests over
- 290 gram Tuna in oil* (x2 145g cans) Drain
- 1 medium red onion chopped
- 2 green chili pepper chopped
- 1 teaspoon ginger garlic paste
- 2 teaspoon Tandoori Masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon paprika
- 10-15 days gram coriander leaves chopped
- 1 spoon lemon juice
- 1 Egg
- 1 spoon plain flour
- 2 spoon Gram flour
- 2 spoon edible oil For shallow frying
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In a large bowl, mix together all tuna cake ingredients except cooking oil.
290g tuna in oil* (x2 145g cans), 1 medium red onion, 2 green chilies, 1 teaspoon ginger-garlic paste, 2 teaspoons tandoori masala, 1 teaspoon coriander powder, ½ teaspoon ground cumin, ½ teaspoon turmeric powder, 10-15 g coriander leaves, 1 tablespoon lemon juice, 1 egg, 1 tablespoon plain flour, 2 tablespoons gram flour, ½ teaspoon paprika
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Scoop a handful of the tuna mixture (about 45 g) and roll into a ball. Then press it into a thick cake with your hands. Repeat with remaining tuna mixture. This recipe should make about 9 patties.
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Heat cooking oil in a pot over medium heat. Shallow fry the tuna patties for 3-5 minutes on each side until crispy and golden brown.
2 tablespoons cooking oil
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If you wish, garnish with chopped cilantro leaves and serve warm with your favorite dipping sauce.
- Tuna in oil has more flavor and moisture, making for a juicier tuna cake. You can still make this tuna cake recipe with brine tuna, but the texture may be a little dry and less “meaty”.
- This recipe is suitable for freezing. You can mix and shape the tuna cakes ahead of time, then place them on a lined tray and freeze uncovered for 1-2 hours until firm. Then transfer them to a freezer bag or airtight container. These tuna cakes can be frozen for 2-3 months.
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