How to make Tuna Fish Cakes -

Delicious fish cakes – you can serve them as snacks or as starters with cocktails.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tuna fish (canned) (टूना मछली (टिन्ड) ), Potatoes (आलू)

Cuisine : Thai

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Coconut Chikki Cocktail Samosa - SK Khazana Murg Malai Sooji ki Kachori

Tuna Fish Cakes

Tuna Fish Cakes Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tuna Fish Cakes Recipe

  • Tuna fish (canned) 1

  • Potatoes boiled, peeled and grated 2-3 medium

  • Spring onions with greens 2

  • Oil 1 teaspoon + for shallow frying

  • Garlic cloves chopped 6-7

  • Salt to taste

  • Crushed black peppercorns to taste

  • Fish sauce 1½ teaspoons

  • Fresh red chilli 1

  • Lemon juice of ½ lemon

  • Egg 1

  • Fresh coriander leaves chopped ¼ cup


Step 1

Finely chop spring onion bulbs. Reserve one stalk of the greens.

Step 2

Heat 1 teaspoon oil in a non-stick pan. Add spring onion bulbs and saute well.

Step 3

Add garlic, mix and saute till onions turn translucent.

Step 4

Take tuna in a bowl. Add potatoes, salt, crushed peppercorns, fish sauce and sautéed onions and garlic.

Step 5

Finely chop fresh red chilli and add. Finely chop reserved spring onion stalk and add along with lemon juice, whisked egg and coriander leaves. Mix well.

Step 6

Divide the mixture into equal portions and shape them into medium sized cakes.

Step 7

Heat oil in a non-stick pan. Place the fish cakes on it and shallow-fry, turning sides, till golden from both sides. Drain on absorbent paper.

Step 8

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.