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bluefin vs yellowfin tuna
Yellowfin Tuna vs Bluefin Tuna

Yellowfin Tuna vs Bluefin Tuna

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Yellowfin Tuna vs Bluefin Tuna

I’ve never actually explored the difference between yellowfin and bluefin tuna. I guess yellowfin has yellow fins right??

I mean, they are both popular, and people love to talk about them like they are two completely different worlds of fish. So, I decided to dig into it and see what sets them apart. Whether you are grabbing a sashimi plate or looking for something fancy for the grill, knowing the differences might just make your next meal even better.

Difference Between Blue and Yellowfin Tuna

First off, these two types of tuna might look similar, but they have got some real differences. Yellowfin tuna, as the name suggests, have bright yellow fins and are usually smaller than bluefin. Yellowfin are often found in tropical and subtropical waters. They tend to be a bit more common in the market, and because they’re a bit smaller, they’re faster and easier to catch in large numbers.

Bluefin tuna are on the other side of the spectrum. These are the big boys of the tuna family. They can get absolutely massive…. up to 1,000 pounds or more! Bluefin are more cold water fish and are harder to catch. So when you see one on the market or at a restaurant, you can guess it wasn’t easy to get it there.

Check out our guides on:
How to Catch Yellowfin Tuna
How to Catch Bluefin Tuna

Bluefin vs Yellowfin Tuna Taste

This is the part everyone really cares about, right? The taste. If you’ve ever had yellowfin, you know it’s lighter and more delicate. The flavor is mild and the meat is leaner. It’s perfect if you’re into fish that’s a bit lighter and less fatty.

Bluefin, though, is on another level. It’s rich, buttery, and has a lot more fat. That’s what makes it stand out. People who are crazy about sushi (or even just grilled tuna) will often say bluefin is the superior choice because it melts in your mouth. It’s more indulgent and has that luxurious vibe to it.

Yellowfin vs Bluefin Tuna Sashimi

Sashimi lovers know there is a difference when it comes to these two types of tuna. Yellowfin tuna sashimi is lighter in color, usually a bright pink and the texture is firmer. It’s refreshing and clean tasting, and because it’s a bit more affordable, you will see it a lot more often.

Bluefin sashimi, though, is a whole different experience. The meat is darker, more of a deep red or even purple. It is richer, fattier, and almost creamy. It’s the kind of thing that makes sushi chefs excited because it’s a delicacy. But that also means it’s not something you see every day, especially at your average sushi joint.

Bluefin vs Yellowfin Tuna Price

Speaking of seeing bluefin every day, let’s talk money. Bluefin tuna is super expensive. It is basically the luxury car of tuna. In fact, at auctions a single bluefin can sell for thousands of dollars. Why? Because it’s rare, hard to catch, and the demand for it (especially in Japan) is through the roof.

Yellowfin tuna on the other hand, is much more affordable. You will find it in supermarkets and restaurants without having to break the bank. It’s still delicious and popular, but it’s not going to cost you an arm and a leg like bluefin might.

Bluefin vs Yellowfin Tuna Meat

When it comes to the meat itself, the difference is pretty noticeable. Yellowfin has a lighter pinkish meat, and like I mentioned earlier, it is leaner. That makes it great for grilling or searing and it holds up well in different dishes like poke or tuna steaks. It is versatile and has a nice bite to it.

Bluefin meat is much richer, darker, and loaded with fat. If you love fatty cuts like toro, then bluefin is your go to. The meat is so soft, and it literally melts when you eat it. That is why it’s so sought after in high end sushi restaurants.

Yellowfin vs Bluefin which one should you choose?

Honestly, it depends on what you are in the mood for AND your budget. If you want something light, affordable, and versatile, yellowfin is a great choice. But if you’re going all out and want a decadent, melt-in-your-mouth experience, bluefin is the way to go… Just be ready to pay the price!

In the end, both yellowfin and bluefin tuna have their place in the food world, and you can’t go wrong with either. Just remember, bluefin is a bit more of a special occasion fish, while yellowfin is perfect for any day of the week.

FAQ Yellowfin vs Bluefin Tuna

Which is healthier, yellowfin or bluefin tuna?
Yellowfin tuna is generally considered healthier because it is leaner and has less fat. Yellowfin is lower in calories but still packed with protein and essential nutrients like omega 3 fatty acids. Bluefin while delicious, is much higher in fat especially in the belly cuts (otoro). It is more of an indulgence treat.

Why is bluefin tuna so expensive compared to yellowfin?
Bluefin tuna is more expensive because it is rarer and considered a luxury item, especially in sushi culture. Its fatty rich flavor is highly prized and in demand, particularly in Japan. This drives the price up. Some individual bluefin can sell for insane amounts at auctions while yellowfin is more widely available and affordable.

Can I use yellowfin tuna as a substitute for bluefin in recipes?
Definitely! While yellowfin does not have the same buttery, fatty texture as bluefin, it is still a great substitute. Itis especially good in recipes that call for grilling, searing, or making lighter sashimi. It is leaner and less rich but still delivers a delicious tuna flavor.

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pan fry tuna fish steak
How to Cook Tuna Fish Steak

How to Cook Tuna Fish Steak

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cook tuna fish steak

Tuna steaks are a delicious and healthy choice for seafood lovers. Their firm texture and rich flavor make them versatile and easy to prepare in various ways. In this blog post, we’ll explore the best methods for cooking tuna steaks, including grilling, pan-frying, and baking in the oven. Each technique brings out unique flavors and textures, allowing you to enjoy this tasty fish to its fullest.

Understanding Tuna Steak

Before diving into cooking methods, it’s important to understand what makes tuna steaks special. Tuna, particularly yellowfin (ahi) and bluefin, is prized for its firm, meaty texture and rich, slightly sweet flavor. Tuna steaks are typically cut from the loin and have a vibrant, dark red color.

Selecting the Right Tuna Steak

When choosing a tuna steak, look for:

  • Color – The steak should be a deep red, indicating freshness.
  • Smell – It should have a clean, ocean-like scent, not fishy.
  • Texture – The flesh should be firm and moist, not slimy or dry.

Freshness is key to a great tuna steak, so buy from a reputable fishmonger or trusted grocery store.

How to Grill Tuna Steak

grill tuna fish steak

Grilling tuna steaks is a popular method that adds a smoky flavor and beautiful grill marks. Here’s how to do it.

Ingredients

  • 2 tuna steaks (6-8 ounces each)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: Lemon wedges, garlic, soy sauce, sesame seeds

Instructions

  1. Preheat the Grill – Heat your grill to high (about 500°F). If using a gas grill, preheat for about 10-15 minutes. For charcoal, ensure the coals are white-hot.
  2. Prepare the Tuna Steaks – Pat the tuna steaks dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper. For added flavor, you can marinate the steaks in a mixture of soy sauce, garlic, and sesame seeds for about 30 minutes before grilling.
  3. Grill the Steaks – Place the tuna steaks on the grill. For rare to medium-rare, cook for about 2 minutes per side. For medium, cook for about 3 minutes per side. Avoid overcooking as tuna can become dry and tough.
  4. Check for Doneness – Tuna steaks are best enjoyed rare to medium-rare. They should have a seared exterior while remaining pink in the center. Use a meat thermometer if needed; the internal temperature should be around 115°F for rare and 125°F for medium-rare.
  5. Serve – Remove from the grill and let the steaks rest for a couple of minutes. Serve with lemon wedges and your favorite sides like grilled vegetables or a fresh salad.

How to Cook Tuna Steak Pan Fry

Pan-frying is a quick and straightforward method that ensures a crispy exterior while keeping the inside moist and flavorful.

pan fry tuna fish steak

Ingredients

  • 2 tuna steaks (6-8 ounces each)
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • Optional: Lemon zest, fresh herbs, garlic

Instructions

  1. Preheat the Pan – Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add olive oil or butter and let it heat until shimmering.
  2. Prepare the Tuna Steaks – Pat the steaks dry and season with salt and pepper. For additional flavor, sprinkle with lemon zest or rub with minced garlic.
  3. Pan-Fry the Steaks – Place the tuna steaks in the hot pan. Cook for 1.5 to 2 minutes per side for rare, or 2.5 to 3 minutes per side for medium. Avoid moving the steaks too much to ensure a nice sear.
  4. Check for Doneness – Tuna steaks should be seared on the outside and pink in the center. The internal temperature should be around 115°F for rare and 125°F for medium-rare.
  5. Serve – Remove from the pan and let the steaks rest for a minute. Garnish with fresh herbs like parsley or cilantro and serve with sides like roasted potatoes or steamed vegetables.

How to Cook Tuna Steak in the Oven

cook tuna fish steak in oven

Baking tuna steaks in the oven is a foolproof method that ensures even cooking. It’s ideal for those who prefer a more hands-off approach.

Ingredients

  • 2 tuna steaks (6-8 ounces each)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: Lemon juice, soy sauce, ginger, garlic

Instructions

  1. Preheat the Oven – Preheat your oven to 400°F. Place a baking sheet in the oven to heat up.
  2. Prepare the Tuna Steaks – Pat the tuna steaks dry and season with salt and pepper. If desired, marinate in a mixture of soy sauce, lemon juice, ginger, and garlic for 30 minutes.
  3. Bake the Steaks – Remove the hot baking sheet from the oven and lightly grease it with olive oil. Place the tuna steaks on the sheet and bake for about 10-12 minutes for medium-rare. Adjust the time based on thickness and desired doneness.
  4. Check for Doneness – The internal temperature should be around 115°F for rare and 125°F for medium-rare. The tuna should be slightly pink in the center.
  5. Serve – Let the steaks rest for a couple of minutes before serving. Pair with sides like quinoa, rice pilaf, or a green salad for a balanced meal.

Tips for Cooking Tuna Steak

Choosing Marinades and Seasonings

  • Simple – Olive oil, lemon juice, salt, and pepper highlight the natural flavor of the tuna.
  • Asian-Inspired – Soy sauce, sesame oil, ginger, and garlic add a rich, savory taste.
  • Mediterranean – Olive oil, garlic, rosemary, and thyme create a fragrant, herbal flavor.

Doneness Preferences

  • Rare – Bright red center, seared on the outside (internal temperature around 115°F).
  • Medium-Rare – Warm red center, firm exterior (internal temperature around 125°F).
  • Medium – Slightly pink center, fully cooked exterior (internal temperature around 140°F).

Resting Time

Allow the tuna steaks to rest for a few minutes after cooking. This helps the juices redistribute, ensuring a moist and flavorful steak.

Pairing Sides

  • Vegetables – Grilled asparagus, roasted Brussels sprouts, or a mixed green salad.
  • Starches – Rice, quinoa, couscous, or garlic mashed potatoes.
  • Sauces – Wasabi mayo, soy-ginger glaze, or a simple lemon-butter sauce.

Storing and Reheating

  • Storage – Store leftover tuna steaks in an airtight container in the refrigerator for up to 3 days.
  • Reheating – Reheat gently in a skillet over low heat or in the microwave at reduced power to avoid drying out.

Nutritional Benefits of Tuna

Tuna is not only delicious but also packed with nutrients. Here are some key benefits:

  • High Protein – Tuna is an excellent source of lean protein, essential for muscle repair and growth.
  • Omega-3 Fatty Acids – These healthy fats promote heart health and reduce inflammation.
  • Vitamins and Minerals – Tuna provides vitamins B12 and D, as well as minerals like selenium and potassium.

Happy cooking!

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Tuna Recipes with Pasta – Great Tuna Meal Ideas

Tuna Recipes with Pasta – Great Tuna Meal Ideas

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Craving a satisfying meal that’s quick to make and bursting with flavor? Look no further than tuna recipes with pasta! Whether you’re a busy parent, a student on a budget, or just someone who loves a good meal without spending hours in the kitchen, these recipes are sure to become staples in your repertoire. Let’s dive into some irresistible tuna and pasta combinations that will leave your taste buds singing!

15 Tuna Recipes with Pasta

  1. Classic Tuna Pasta Salad
    Main Ingredients. Pasta, canned tuna, celery, onion, bell peppers, dressing (mayonnaise or vinaigrette), fresh herbs (optional)
    This classic salad is a crowd-pleaser. Cook pasta according to package instructions, then mix with flaked tuna, diced celery, onion, and bell peppers. Dress with your favorite dressing, whether it’s a creamy mayo-based one or a tangy vinaigrette. Garnish with fresh herbs like parsley or dill for an extra burst of flavor.
  1. Tuna Alfredo Pasta
    Main Ingredients. Pasta, canned tuna, butter, cream, Parmesan cheese, black pepper
    Upgrade your classic Alfredo sauce by adding flaked tuna into the mix. Cook your pasta al dente, then toss it with a rich and creamy Alfredo sauce made with butter, cream, and Parmesan cheese. Fold in the tuna, and finish with a sprinkle of black pepper and grated Parmesan.
  1. Spicy Tuna Arrabbiata
    Main Ingredients. Pasta, canned tuna, garlic, chili flakes, diced tomatoes, basil, Pecorino Romano cheese
    For those who like a bit of heat, this dish is perfect. Prepare a spicy tomato sauce with garlic, chili flakes, and diced tomatoes. Stir in canned tuna and cooked pasta, and let them simmer together to allow the flavors to meld. Garnish with fresh basil and grated Pecorino Romano cheese for an authentic Italian touch.
  1. Tuna and Lemon Linguine
    Main Ingredients. Linguine, canned tuna, olive oil, garlic, lemon zest, lemon juice, parsley
    Brighten up your meal with the fresh taste of lemon. Cook linguine until al dente, then toss with a sauce made from olive oil, garlic, lemon zest, and lemon juice. Add flaked tuna and chopped parsley, then season with salt and pepper to taste.
  1. Tuna Puttanesca Pasta
    Main Ingredients. Spaghetti, canned tuna, olives, capers, anchovies, garlic, canned tomatoes, basil, extra virgin olive oil
    Transport yourself to the Mediterranean with this flavorful dish. Cook spaghetti until al dente, then toss with a sauce made from olives, capers, anchovies, garlic, and canned tomatoes. Add canned tuna and let everything simmer together until heated through. Finish with a drizzle of extra virgin olive oil and a sprinkle of chopped fresh basil.
  1. Tuna Pesto Pasta
    Main Ingredients. Pasta, canned tuna, basil pesto sauce, pine nuts, Parmesan cheese
    Combine the fresh flavors of basil pesto with the richness of tuna in this satisfying dish. Cook your favorite pasta until tender, then toss with basil pesto sauce. Add canned tuna and stir until well combined. Serve with a sprinkle of pine nuts and grated Parmesan cheese on top.
  1. Creamy Tuna Mushroom Pasta
    Main Ingredients. Pasta, canned tuna, mushrooms, butter, heavy cream, nutmeg
    Indulge in a comforting bowl of creamy pasta loaded with mushrooms and tuna. Sauté sliced mushrooms in butter until golden brown, then stir in cooked pasta and canned tuna. Pour in heavy cream and simmer until the sauce has thickened slightly. Season with salt, pepper, and a pinch of nutmeg for a warming flavor.
  1. Tuna Carbonara
    Main Ingredients. Spaghetti, canned tuna, eggs, bacon, Parmesan cheese, black pepper
    Put a twist on the classic carbonara by adding tuna into the mix. Cook spaghetti until al dente, then toss with crispy bacon, beaten eggs, grated Parmesan cheese, and flaked tuna. The heat from the pasta will cook the eggs, creating a creamy sauce. Finish with a generous sprinkle of black pepper.

  1. Tuna Tomato Basil Pasta
    Main Ingredients. Pasta, canned tuna, cherry tomatoes, garlic, basil, olive oil, red pepper flakes
    This simple yet flavorful dish is perfect for busy weeknights. Cook pasta until al dente, then sauté cherry tomatoes and garlic in olive oil until softened. Add flaked tuna and chopped basil, then toss with the pasta. Season with red pepper flakes for a kick of heat.

  1. Tuna and Spinach Pasta Bake
    Main Ingredients. Pasta, canned tuna, spinach, marinara sauce, mozzarella cheese, breadcrumbs
    This hearty pasta bake is a comforting meal the whole family will love. Cook pasta until al dente, then mix with canned tuna, chopped spinach, and marinara sauce. Transfer to a baking dish, top with shredded mozzarella cheese and breadcrumbs, then bake until golden and bubbly.
  2. Tuna Mac and Cheese
    Main Ingredients. Macaroni, canned tuna, cheddar cheese, milk, butter, breadcrumbs
    Take your classic mac and cheese to the next level by adding tuna. Cook macaroni until al dente, then make a creamy cheese sauce with cheddar cheese, milk, and butter. Stir in flaked tuna, then transfer to a baking dish, top with breadcrumbs, and bake until golden and crispy.
  3. Tuna and Vegetable Stir-Fry Noodles
    Main Ingredients. Noodles, canned tuna, mixed vegetables (such as bell peppers, carrots, and snap peas), soy sauce, garlic, ginger
    For a quick and healthy meal, try this tuna and vegetable stir-fry. Cook noodles according to package instructions, then stir-fry mixed vegetables with garlic and ginger until crisp-tender. Add flaked tuna and cooked noodles to the pan, then drizzle with soy sauce and toss until well combined.
  4. Tuna and Artichoke Pasta
    Main Ingredients. Pasta, canned tuna, artichoke hearts, sun-dried tomatoes, garlic, olive oil, lemon juice, fresh parsley
    This Mediterranean-inspired pasta is light yet flavorful. Cook pasta until al dente, then toss with canned tuna, chopped artichoke hearts, sun-dried tomatoes, and minced garlic. Drizzle with olive oil and lemon juice, then garnish with fresh parsley before serving.
  5. Tuna and Corn Pasta Salad
    Main Ingredients. Pasta, canned tuna, corn kernels, red onion, mayonnaise, Dijon mustard, apple cider vinegar
    This refreshing pasta salad is perfect for picnics and potlucks. Cook pasta until al dente, then mix with canned tuna, corn kernels, and finely chopped red onion. Dress with a creamy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar. Chill before serving for optimal flavor.

With these easy and delicious tuna recipes with pasta, you’ll never be short on meal ideas again. From classic salads to indulgent bakes, there’s something for everyone to enjoy. So, the next time you’re in a pinch for dinner, reach for a can of tuna and get cooking!

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Tuna Bars – Cooking Tuna Bars

Tuna Bars – Cooking Tuna Bars

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Tuna Bars How to Cook
Tuna Bars How to Cook

Quick easy and tasty little snacks. Tuna Bars are a great way to cook your tuna. You can eat them hot or cold and with or without salad and vegetables.

Feel free to add additional ingredients to give extra flavour or cuisine to your tuna bars. Soy sauce for a Asian flavour, lime and salt for a Mexican flavor, tomatos or capers for a Mediterranean flavour, mayonnaise or wasabi for a Japanese twist.

Let’s get straight into it. Here is what you will need to make about 16 tuna bars, enough for 4 people (or just you, because they are that good).

Ingredients for Tuna Bars

  • Tuna 1lb or 500g: Diced or minced raw tuna.
  • Panko breadcrumbs 1 cup: These will help bind and also provide texture.
  • Eggs 3: the egg also acts as a binding agent.
  • 1 cup of tasty cheese.
  • 1 small onion: finely chopped.
  • 1 cup of milk.
  • Chefs choice 1 tablespoons of finely chopped green herbs; Examples include; oregano, parsley, spring onions.

Serves 4 – Approximately 16 tuna fish bars
Preparation Time 10 mins
Cooking Time 15 mins

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Cooking Tuna Bars Instructions

Tip – Prepare your ingredients and work area first, because this can get a little messy. Have a dish or tin ready for the tuna bar mixture.

  • Preheat oven to 180°C or 350° Fahrenheit
  • Combine eggs, milk and breadcrumbs in a large bowl.
  • Add and mix through tuna, onion and herbs.
  • Pour mixture into a greased slice tin or square casserole dish.
  • Bake in oven for 40 minutes, let stand 10 minutes.
  • Cut into squares, serve hot or cold.

Tip – Can be refrigerated for up to 24 hours later.

Panko Breadcrumbs for Cooking Tuna Bars

These are Japanese breadcrumbs which are much bigger and lighter than regular breadcrumbs. This means they go extra crispy! You’ll find them in nearly all supermarkets/grocery stores in the Asian section. You can use regular breadcrumbs if you cannot source Panko Breadcrumbs.

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Tuna Bars Tip

If you’ve got leftovers (which might not happen), you can store them in the fridge for up to 24 hours. These bars are surprisingly good cold the next day.

So yeah, that’s it. Super easy, right! Tuna bars are a great snack, something you can whip up with pretty basic ingredients. Plus, they are way more exciting than another boring sandwich. Give ’em a try and let me know what you think

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How to Cook Tuna – Tuna Fish Cakes

How to Cook Tuna – Tuna Fish Cakes

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Cooking Tuna Fish Cakes

Delicious, cheap, protein packed, versatile, quick and easy… it’s hard to turn your head away from this recipe!. Better yet, you can cook them two different ways… pan fried or baked.

Tuna Fish Cakes are so versatile they can be introduced to any meal. Perfect for lunch or dinner and even in between. Ideas include as a main with salads, stuffed into burger buns or pia wraps, smaller tuna cakes as appetizers, the list is endless.

Master our easy tuna fish cake recipe and enjoy them a myriad of ways – Asian (served with Asian salads and soy sauce), Mexican (serve with lime and salt), Mediterranean (served with tomatoes and capers), Japanese my favourite (with a mayonnaise and wasabi sauce).

Our Tuna Fish Cake recipe is a base, you are welcome to add your own herbs, spices, condiments and extras to achieve the flavour you desire. We encourage you to get creative.

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Ingredients for Tuna Fish Cakes

  • Tuna 1lb or 500g: Diced or minced raw tuna.
  • Panko breadcrumbs 2 cups: These will help bind and also provide texture.
  • Eggs 2: the egg also acts as a binding agent.
  • Potato’s 1lb or 500g: Steamed or boiled and then mashed
  • Chefs choice 5 tablespoons any of the following crushed or finely chopped herbs and spices; Examples include; Garlic, ginger, scallions, oregano, parsley, onion.
  • Chefs choice 2 tablespoons any of the following liquids; balsamic vinegar, wasabi, lemon, sesame oil, soy sauce
  • Salt pepper and chili to taste.

Serves 4 – Approximately 16 tuna fish cakes
Preparation Time 10 mins
Cooking Time10 mins

Instructions for Preparing Tuna Fish Cakes

Tip – Prepare your ingredients and work area first, because this can get a little messy.
Dice or mince the Tuna, combined the dry ingredients into a bowl or container. Have the wet ingredients ready. Have a tray ready for the rolled tuna cakes.

  • Add to a mixing bowl the tuna, breadcrumbs and potato.  Mix and combine well with a wooden spoon or similar tool. Clean hands ok too.
  • To the bowl, add all other ingredients and continue to mix and combine well.
  • Once all ingredients have been mixed into the bowl, it’s time to roll a handful of the mixture into a tight ball and then flatten slightly to form a pattie. Place the fish cake pattie on a prepared tray or plate. The following mixture should produce approximately 16 tuna fish cakes.

Tip – the now prepared tuna cakes can be cooked now or placed into the fridge for cooking up to 24 hours later.

Instructions for Cooking Tuna Fish Cakes

Pan Fry: Heat 1-2 tablespoons oil in a large frying pan over medium heat. Add tuna cakes and fry for 4-5 minutes on each side, or until golden brown and crispy on the outside.

To Bake: preheat oven to 400 °F or 200 °C. Add tuna cakes on a prepared oven safe tray. Baked for approximately 15 minutes until golden brown.

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Panko Breadcrumbs for Tuna Fish Cakes

These are Japanese breadcrumbs which are much bigger and lighter than regular breadcrumbs. This means they go extra crispy! You’ll find them in nearly all supermarkets/grocery stores in the Asian section. You can use regular breadcrumbs if you cannot source Panko Breadcrumbs.

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