Crispy and flavorful, these Tuna Fish Cakes are made with simple pantry staples and come together in no time. They have a golden, crunchy exterior and a tender, flavorful inside, making them perfect as an appetizer or a light meal. Serve them with a dipping sauce or a fresh squeeze of lemon for a delicious, easy dish.
Why I Love This Recipe
I love how quick and easy these tuna fish cakes are to make. With just a few ingredients, I get a crispy, satisfying meal in under 30 minutes. They are budget-friendly, packed with protein, and can be customized with different seasonings or mix-ins. Plus, they store and reheat well, making them perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans (5 oz each) tuna, drained
1/2 cup breadcrumbs (or panko)
1 egg, beaten
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons green onions, finely chopped
2 tablespoons olive oil (for frying)
Directions
In a large mixing bowl, combine the drained tuna, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, parsley, salt, pepper, garlic powder, paprika, and green onions. Mix until well combined.
Shape the mixture into small patties, about 2 inches wide.
Heat olive oil in a large skillet over medium heat.
Cook the tuna cakes for 3-4 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate to absorb any excess oil.
Serve warm with your favorite dipping sauce or a squeeze of fresh lemon juice.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Variations
Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper for extra heat.
Cheesy Version: Mix in some shredded cheddar or Parmesan cheese for a richer flavor.
Low-Carb Option: Replace breadcrumbs with almond flour or crushed pork rinds.
Herbaceous Flavor: Swap parsley for cilantro or dill for a fresh twist.
Baked Option: Instead of frying, bake at 375°F (190°C) for 15-18 minutes, flipping halfway through.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze uncooked patties on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Cook from frozen or thaw overnight in the fridge.
Reheating: Warm in a skillet over medium heat until crispy, or bake at 350°F (175°C) for 10 minutes. Avoid microwaving, as it can make them soggy.
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FAQs
How do I keep tuna cakes from falling apart?
Make sure to drain the tuna well and use enough binding ingredients like egg and mayonnaise. If the mixture feels too dry, add a little more mayo or a splash of water.
Can I use fresh tuna instead of canned?
Yes, cooked and flaked fresh tuna works just as well. Just make sure it’s fully cooked and cooled before mixing.
What can I serve with tuna fish cakes?
I like to serve them with a side salad, roasted vegetables, or a dipping sauce like tartar sauce, aioli, or spicy sriracha mayo.
Can I make these in an air fryer?
Yes! Air fry at 375°F (190°C) for about 8-10 minutes, flipping halfway through, until crispy and golden brown.
Are tuna fish cakes healthy?
Yes! They are high in protein, low in carbs (if using low-carb breadcrumbs), and can be made with healthy fats like olive oil. Using Greek yogurt instead of mayo can make them even lighter.
Conclusion
These tuna fish cakes are an easy, delicious way to turn simple pantry ingredients into a satisfying meal. Crispy on the outside, tender inside, and bursting with flavor, they are great for a quick lunch, dinner, or snack. With so many ways to customize them, I never get bored of making them. Give them a try and enjoy.
📖 Recipe:
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Tuna Fish Cakes
- Total Time: 20 minutes
- Yield: 4 servings
Description
Crispy and flavorful tuna fish cakes made with simple pantry staples! These easy fish cakes have a golden, crunchy exterior and a tender, delicious inside. Perfect as an appetizer, snack, or light meal. Serve with a dipping sauce or a squeeze of lemon for extra freshness.
Ingredients
2 cans (5 oz each) tuna, drained
1/2 cup breadcrumbs (or panko)
1/4 cup mayonnaise
1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons green onions, finely chopped
2 tablespoons olive oil (for frying)
Instructions
- In a large mixing bowl, combine drained tuna, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, parsley, salt, pepper, garlic powder, paprika, and green onions. Mix until well combined.
- Shape the mixture into small patties, about 2 inches wide.
- Heat olive oil in a large skillet over medium heat.
- Cook the tuna cakes for 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to absorb any excess oil.
- Serve warm with your favorite dipping sauce or a squeeze of fresh lemon juice.
Notes
For a spicy kick, add cayenne pepper or hot sauce.
For a cheesy version, mix in shredded cheddar or Parmesan.
To make it low-carb, use almond flour or crushed pork rinds instead of breadcrumbs.
For a healthier option, bake at 375°F (190°C) for 15-18 minutes, flipping halfway.
Air fryer method: Cook at 375°F (190°C) for 8-10 minutes, flipping once.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
