1can(185 g) San Miguel Del Mar Tuna Chunks in Water, drained
1tbspSriracha or preferred chili sauce
2tbspchopped green onions
2tbspchopped Thai basil leaves or coriander leaves
1pieceMagnolia Brown Egg
1cupGolden Fry Palm Oil
Combine tuna, Sriracha, green onions, basil, egg, and breadcrumbs in a bowl. Break tuna apart with a fork to mix well. Form mixture into 2 tablespoon patties. If the mixture is runny, add more breadcrumbs.
Heat oil in a frying pan, fry fish cakes until golden brown. Serve with extra Sriracha sauce.
Substitute breadcrumbs with mashed potatoes for a different texture.