Lemony Tuna Fish Cakes

To make crispy lemony tuna fish cakes, start by draining two cans of tuna and mixing it with finely chopped onion, garlic, ginger, fresh watercress, eggs, and cake flour in a bowl. Season with salt and pepper to taste. Heat oil in a pan and scoop tablespoons of the mixture to shallow fry until they are golden brown and crispy on the outside.

Lemony tuna fish cakes are not inherently gluten-free due to the use of cake flour. However, you can easily make them gluten-free by substituting the cake flour with a gluten-free flour blend or almond flour. This will allow those with gluten sensitivities to enjoy this delicious recipe.

If you don't have fresh watercress on hand, you can substitute it with finely chopped spinach, arugula, or even parsley. These alternatives will still provide a fresh flavor and texture to your lemony tuna fish cakes.

To store leftover lemony tuna fish cakes, let them cool completely and then place them in an airtight container in the refrigerator. They can be stored for up to 3 days. For longer storage, consider freezing them; just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

Lemony tuna fish cakes pair wonderfully with a fresh green salad, tartar sauce, or a zesty lemon aioli. You can also serve them with roasted vegetables or a side of quinoa for a more filling meal.