Spicy Tuna Fish Cakes

1 large potato, peeled and cubed

4 (3 ounce) cans tuna, drained

1 egg

¼ cup chopped onion

1 tablespoon Dijon mustard

1 tablespoon dry breadcrumbs, or as needed

1 ½ teaspoons garlic powder

1 teaspoon Italian seasoning

¼ teaspoon cayenne pepper

salt and ground black pepper to taste

1 tablespoon olive oil

Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.

Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.

Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.