Tuna Cakes

Why You’ll Love This Recipe

Tuna cakes are quick to prepare, budget-friendly, and packed with flavor. They’re crispy, satisfying, and great for using up canned tuna in a creative way. You can serve them as an appetizer, on a salad, or in a sandwich. Plus, they’re easy to customize and can be made gluten-free or low-carb.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned tuna (drained)

• Eggs

• Breadcrumbs (or panko)

• Mayonnaise

• Dijon mustard

• Green onions or chopped onion

• Garlic (minced or powder)

• Lemon juice

• Fresh parsley

• Salt and pepper

• Olive oil (for frying)

Directions

1. In a large mixing bowl, combine drained tuna, eggs, breadcrumbs, mayonnaise, Dijon mustard, chopped green onions, garlic, lemon juice, parsley, salt, and pepper.

2. Mix well until the mixture holds together. If too wet, add more breadcrumbs; if too dry, add a little mayo.

3. Form the mixture into small patties, about 2–3 inches wide.

4. Heat olive oil in a skillet over medium heat.

5. Place the tuna cakes in the skillet and cook for 3–4 minutes per side, or until golden brown and heated through.

6. Remove and drain on paper towels.

7. Serve warm with a squeeze of lemon, dipping sauce, or over a salad.

Servings and timing

This recipe makes 6–8 cakes and serves 3–4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Spicy Tuna Cakes: Add chopped jalapeño or red pepper flakes.

• Low-Carb: Use almond flour  instead of breadcrumbs.

• Cheesy: Mix in shredded cheddar or parmesan.

• Asian-Inspired: Add soy sauce, ginger, and sesame oil to the mix.

• Baked Version: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.

Storage/Reheating

• Storage: Store cooked tuna cakes in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet or oven to maintain crispness. Microwave if needed, though they’ll be softer.

• Freezing: Freeze uncooked or cooked tuna cakes in a single layer, then transfer to a bag or container. Reheat from frozen or thaw first.

FAQs

What kind of tuna should I use?

Chunk light or solid white canned tuna works well. Tuna in water is leaner; tuna in oil adds richness.

Can I make these in the oven?

Yes, bake them at 400°F (200°C) for 15–20 minutes, flipping once halfway.

Can I use fresh tuna?

Yes, cook and flake fresh tuna before using in the mixture.

What can I use instead of breadcrumbs?

Try crushed crackers, almond flour, oat flour, or panko for different textures.

Are tuna cakes healthy?

Yes, they’re high in protein and can be made lighter by baking and using less mayo.

Can I make them gluten-free?

Absolutely—just use gluten-free breadcrumbs or an alternative binder.

How do I keep them from falling apart?

Use enough binding ingredients (egg and breadcrumbs), and make sure the mixture is not too wet.

What sauces go well with tuna cakes?

Tartar sauce, garlic aioli, sriracha mayo, or a lemon yogurt sauce all pair wonderfully.

Can I serve these cold?

Yes, they taste great chilled as part of a salad or wrap.

Are they good for meal prep?

Yes! Store in the fridge and reheat as needed for a quick, protein-packed meal.

Conclusion

Tuna cakes are a flavorful, easy, and satisfying way to enjoy canned tuna beyond the usual sandwich. Crispy on the outside and tender inside, they’re versatile, customizable, and perfect for a quick meal any day of the week. Whether served with a dip, in a sandwich, or over greens, these tuna cakes deliver every time.

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