Crispy Tuna Cakes (Printable View)
Golden, savory tuna cakes with crispy exterior and tender inside. Ready in 25 minutes for a quick, satisfying meal.
# What You’ll Need:
→ Fish & Protein
01 - 2 cans (5 oz each) tuna in water, drained
02 - 1 large egg
→ Vegetables & Aromatics
03 - 1/3 cup finely chopped celery
04 - 1/4 cup finely chopped red onion
05 - 2 tablespoons chopped fresh parsley
06 - 1 teaspoon lemon zest
→ Binders & Seasoning
07 - 1/2 cup breadcrumbs (panko or regular)
08 - 2 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ For Frying
13 - 2-3 tablespoons olive oil
# Cooking Steps:
01 - In a large bowl, combine drained tuna, egg, celery, red onion, parsley, and lemon zest.
02 - Add breadcrumbs, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix gently until well combined.
03 - Divide the mixture into 8 equal portions and shape each into a small patty.
04 - Heat olive oil in a large nonstick skillet over medium heat.
05 - Fry the tuna cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
06 - Transfer to a paper towel-lined plate. Serve warm with lemon wedges or a light salad.
# Expert Tips:
01 -
- Crispy on the outside and impossibly tender inside
- Uses pantry staples you probably already have
- Ready from start to finish in just 25 minutes
02 -
- Overmixing makes dense heavy cakes. Fold everything together gently just until combined.
- Let the patties rest for 10 minutes in the refrigerator if they feel too soft to handle.
03 -
- Use paper towels to pat the tuna extra dry before mixing. This prevents soggy cakes.
- Let the cooked cakes rest for 2 minutes before serving. They firm up slightly and hold their shape better.