Tuna Fish Cakes

Have a couple cans of tuna in your kitchen? Why not try this Thai recipe (okay, we experimented with the ingredients a bit)… guess what? It tastes amazing! Check out our version of these tuna fish cakes today, and tell us what you think!

For a complete fiesta on your taste buds, we also made a refreshing dipping sauce too!

Prep Time

5 min.

Cook Time

20 min.

Total Time

25 min.


Quick & Easy


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 Fish Cakes: 3 stalks Coriander Leaves (chopped)
 3 stalks Spring Onions (chopped)
 3 Kaffir Lime Leaves (finely sliced)
 1 Big Red Chilli (finely chopped)
 4 tins Tuna (150g per tin)
 1 tbsp Ginger (grated)
 2 tsp Fish Sauce
 ½ tsp Salt
 ¼ tsp Black Pepper
 2 Eggs
 ½ cup Vegetable Oil
 Dipping Sauce: ½ tsp Caster Sugar
 2 tbsp Fish Sauce
 ½ tbsp Lime Juice
 1 tbsp Rice Vinegar
 2 tbsp Coriander Leaves
 *Optional Red Chilli Padi (chopped)


  1. Chop the coriander leaves, spring onions, lime leaves, red chilli & place them in the mixing bowl.
  2. Drain the tuna from the can & add it into the mixing bowl with the ginger, fish sauce, salt, pepper & the beaten eggs. Mix well.
  3. Take a handful of the tuna mix and squeeze out any excess liquid. You can use a sieve to help strain the excess liquid. Shape the tuna mix into golf ball sized balls then flatten them slightly into patties.
  4. Heat ½ cup vegetable oil in a frying pan over medium heat. Then fry the tuna patties for 1 - 2 mins on each side until they are golden brown. Remove from heat & drain on some kitchen paper.
  5. For the dipping sauce, combine the sugar, fish sauce, lime juice, rice vinegar & chopped coriander leaves in a small bowl. Serve with the tuna patties.

NB: We used tuna flakes in water for this recipe, so don’t worry if they do crumble and flake a little when you bite into them, that is exactly the texture you should get.

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