These tasty Tuna Cakes are quick and easy to make, packed with flavor and perfect for lunch or dinner. They’re made with canned tuna, breadcrumbs, and a few spices to give them a delightful crunch!
Making Tuna Cakes feels like a mini cooking adventure! I love how they crisp up in the pan, and they’re great with a squeeze of lemon on top. Yum! 🎉
They’re a breeze to whip up, and leftovers (if there are any) make for a fun lunch. I often pair them with a simple salad for a meal that’s both yummy and healthy!
Key Ingredients & Substitutions
Tuna: I recommend using good-quality canned tuna, like chunk light or albacore, for the best flavor. If you’re looking for a vegetarian option, feel free to substitute with canned chickpeas, just mash them before mixing!
Breadcrumbs: Plain breadcrumbs work perfectly, but you can use panko for a crunchier texture. If you’re gluten-free, try almond flour or crushed gluten-free crackers instead. I’ve used both with great success.
Mayonnaise: Regular mayonnaise is classic, but Greek yogurt is a healthy alternative that adds a nice tang. You can also skip it entirely if you’d like a lighter mix, just adjust the other ingredients to maintain moisture.
Green Onion & Parsley: Fresh herbs add brightness, but you can swap green onion with finely chopped shallots or chives. If you don’t have fresh parsley, dried parsley works in a pinch; just use less since it’s more concentrated.
Dijon Mustard: This gives a nice zip. If you’re out of Dijon, yellow mustard or even a dash of hot sauce can provide a similar kick!
How Can I Ensure My Tuna Cakes Stay Together and Don’t Fall Apart?
Getting the right consistency in your mixture is key for the patties to hold their shape. Here’s how to do it:
- Make sure to drain the tuna well. Excess moisture can lead your patties to fall apart.
- Use the right amount of breadcrumbs. Start with 1/2 cup and add more if the mixture feels too wet. You’re aiming for a texture that holds together but isn’t too dry.
- Form the patties gently and avoid overworking the mixture. Press them just enough to shape without compacting.
- Allow the patties to rest for a few minutes before frying. This helps them firm up a bit and reduces the chance of breaking.
How to Make Tuna Cakes
Ingredients You’ll Need:
- 2 cans (5 oz each) tuna, drained
- ½ cup breadcrumbs (or more as needed)
- ¼ cup mayonnaise
- 1 large egg, beaten
- ¼ cup green onion, finely chopped
- ¼ cup fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for frying)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-20 minutes to cook. So, in total, you’ll spend about 30 minutes from start to finish. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the drained tuna, breadcrumbs, mayonnaise, beaten egg, finely chopped green onion, fresh parsley, Dijon mustard, garlic powder, salt, and black pepper. Use a fork or your hands to mix everything together until it’s nicely combined. Make sure there are no big chunks of tuna left!
2. Shape the Patties:
Now it’s time to shape your mixture! Take a handful of the mixture and form it into a patty, making each one about 1 inch thick. You should end up with around 6 to 8 patties. If your mixture feels too wet, you can add a bit more breadcrumbs until it holds its shape better.
3. Heat the Oil:
Heat the olive oil in a large skillet over medium heat. You want the oil to be hot but not smoking. You can test it by dropping a tiny bit of the tuna mixture in; if it sizzles, you’re good to go!
4. Cook the Tuna Cakes:
Carefully add the tuna cakes to the skillet, cooking in batches if necessary to avoid overcrowding. Fry each patty for about 3-4 minutes on one side, then flip and cook for another 3-4 minutes, or until both sides are golden brown and crispy. Watch them closely so they don’t burn!
5. Drain and Serve:
Once cooked, take the tuna cakes out of the skillet and place them on a paper towel-lined plate to clear off any excess oil. This keeps them nice and crispy. Serve the tuna cakes warm, garnished with fresh parsley and a few lemon wedges on the side for a zesty touch. Enjoy your delicious tuna cakes!
or in the microwave. If reheating in a skillet, add a bit of oil to help them crisp up again. For longer storage, you can freeze the uncooked patties on a baking sheet and then transfer them to a freezer bag once frozen, keeping them for up to 3 months!
