Tuna Cakes
If you’re looking for an easy and delicious way to serve tuna, try these savory Tuna Cakes.
Each cake is crispy on the outside and bursting with flavor on the inside. It’s perfect with a side of Cucumber Salad or German Potato Salad.
Make your patties by combining chunky tuna, bread crumbs, veggies, eggs, and spices.
These pan-fried until golden-brown patties take no time to make and are perfect for that sack of tuna in your pantry.
Tuna Cakes Recipe Highlights
SIMPLICITY – With straightforward ingredients and easy-to-follow steps, this recipe turns canned tuna into a gourmet experience.
TEXTURE PLAY – The exterior crunch of Panko breadcrumbs gives way to a tender, moist interior for a delightful contrast in every bite.
BOLD FLAVORS – The combination of Dijon mustard and lemon juice adds a zesty punch that perfectly complements the tuna.
What Are Tuna Cakes?
Tuna Cakes are patties or rolls of white-flaked tuna combined with eggs, bread crumbs, vegetables, herbs, and spices. You can serve the cakes either pan-fried or baked.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
TUNA – Solid White Albacore tuna in water works great for this recipe.
VEGETABLES – Finely chopped bell pepper and celery.
HERBS & SPICES – Use a combination of fresh parsley (chives or dill works well), lemon juice, dijon mustard, salt, and pepper.
BINDERS – Two large eggs and bread crumbs. I use traditional bread crumbs, but you can use panko bread crumbs instead.
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How To Make Tuna Cakes
Please check the printable recipe card below for more detailed instructions.
- WHISK together eggs, mustard, salt, and pepper in a large bowl.
- COMBINE the whisked mixture with drained tuna, chopped bell peppers, celery, parsley, and breadcrumbs.
- SHAPE the mixture into patties with your hands.
- FRY the patties in hot oil for 5-8 minutes on each side until golden brown, then serve.
Leftovers and Storage
STORE – Keep the cakes in an airtight container in the fridge; they’ll stay delicious for up to three days.
FREEZE – For longer storage, wrap them individually, place them in a freezer-safe bag, and freeze them. They’ll be a convenient treat ready to be reheated anytime.
REHEAT – Warm them in the oven at 350º Fahrenheit until heated through for a just-cooked taste. Avoid the microwave to keep the texture crisp.
More Tuna Recipes
Recipe Success Tips
CONSISTENT PATTY SIZE – Ensure each cake is the same thickness for even cooking.
HOT PAN – The oil should be hot before adding the patties to achieve that perfect sear.
PATIENCE IS KEY – Resist the urge to flip the cake too soon; they need time to develop a crust.
DRAIN EXCESS OIL – After frying, let them rest on a paper towel to remove any excess oil for a cleaner taste.
Serving Suggestions
TANGY DIP – A squeeze of lemon or a dollop of aioli, such as our Chipotle Dip on the side, brightens the dish.
CRISP SALAD – Pair with a cucumber salad or chopped tomato salad to add a light, refreshing contrast.
GOURMET SANDWICH – Slide a cake into a bun with lettuce and tomato for an upscale tuna burger.
SIDE OF SLAW – A tangy coleslaw complements the richness of the cake beautifully.
More Simple Lunch Recipe Ideas
Tuna Cakes
Ingredients
- 2 cans tuna in water drained, can: 5 oz, drained 4 oz
- 1 cup celery finely chopped, about 3 stalks
- 1 cup red bell pepper finely chopped, 1 bell pepper
- ⅓ cup parsley fresh, chopped
- 1 cup Panko breadcrumbs
Eggs, Herbs & Spices
- 2 large eggs
- 2 tablespoons lemon juice
- ½ tablespoon dijon mustard
- ¼ teaspoon salt
- ½ teaspoon pepper
For Frying
- 2 tablespoons vegetable oil
Instructions
- In a large bowl whisk eggs, mustard, salt, and pepper until well combined.
- Add the tuna, bell peppers, celery, parsley, and bread crumbs to the egg mixture and combine well. Use your hands shape the tuna mixture into patties.
- Heat 2 tablespoons of oil in your frying pan over medium-high heat. Add the patties when the oil is hot.
- Cook the patties for 5-8 minutes until you see a golden-brown crust. Flip and repeat. Serve and enjoy.
Video
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Hi, can I substitute almond flour for the pinko?
Yes, almond flour is a good substitute for bread crumbs. You can also try and mix almond flour and almond meal (50/50). The combination will help to bind the patties well and give you a similar crispy texture that you’ll get when frying the patties with panko breadcrumbs.
Start using the same amount of almond flour as Panko and adjust it upwards if necessary. You’re probably aware of it, but the taste will change slightly because Panko breadcrumbs have a neutral flavor, whereas almond flour/almond meal has a distinct nutty flavor. That’s not necessarily bad, just something to be aware of. Hope that helps.