Crispy Tuna Cakes (Printable)
Golden, flavorful patties with crispy exterior and tender inside. Ready in 25 minutes.
# What You 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
# How to Make It:
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 -
- These tuna cakes come together in under 30 minutes with ingredients you probably already have in your kitchen
- The crispy golden exterior gives way to tender, flavorful bites that feel like restaurant food without the price tag
02 -
- Overmixing the tuna mixture makes dense, tough cakes, so fold gently just until combined
- Letting the shaped patties chill in the fridge for 15 minutes helps them hold together better during cooking
03 -
- Pulse regular breadcrumbs in a food processor for a finer texture that holds together exceptionally well
- Pat the tuna mixture dry with paper towels before shaping to eliminate any excess moisture that prevents crisping