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Tuna Cakes

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Tuna cakes are crispy, flavorful patties made from canned tuna, herbs, breadcrumbs, and seasonings. Quick and budget-friendly, they’re perfect as a snack, appetizer, or main dish served with a dip, in a sandwich, or over salad.

Ingredients

  • 2 cans tuna, drained
  • 2 eggs
  • 1/2 cup breadcrumbs or panko
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 green onions, finely chopped (or 1/4 cup chopped onion)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for frying)

Instructions

  1. In a large bowl, combine tuna, eggs, breadcrumbs, mayonnaise, Dijon mustard, green onions, garlic, lemon juice, parsley, salt, and pepper.
  2. Mix until well combined and mixture holds together. Adjust with more breadcrumbs if too wet or more mayo if too dry.
  3. Shape the mixture into 6–8 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, until golden and heated through.
  6. Remove and drain on a paper towel-lined plate.
  7. Serve warm with lemon, a dipping sauce, or over a salad.

Notes

Add chopped jalapeño or red pepper flakes for a spicy version.Substitute almond flour for breadcrumbs for a low-carb option.Use gluten-free breadcrumbs for a gluten-free version.Can be baked at 400°F (200°C) for 15–20 minutes, flipping halfway.Freeze cooked or uncooked cakes for up to 2 months.

Nutrition

Find it online: https://cookibly.com/tuna-cakes/