Tuna Cakes

Tuna cakes are the perfect solution to weeknight dinners that need to be both satisfying and stress-free. With just a handful of ingredients from your pantry, these savory morsels come together quickly and will impress even the pickiest of eaters. Featuring tender chunks of tuna, a delightful crunch from breadcrumbs, and aromatic spices, every bite bursts with flavor. Plus, they’re endlessly customizable, so whether you want to enjoy them on their own or piled high on a fresh salad, you can tailor it to your taste.

I remember the first time I made tuna cakes; it was a busy Tuesday evening, and I was looking for something quick yet hearty. It wasn’t long before deliciously golden patties were sizzling in my skillet, transforming kitchen chaos into culinary bliss. These tuna cakes aren’t just easy to prepare; they’re budget-friendly and perfect for any occasion, be it a casual family dinner or a laid-back backyard BBQ. Trust me, they will quickly become a staple in your household.

How to Make Tuna Cakes

1. Drain the Tuna: Start by draining your canned tuna thoroughly. Press it firmly with a strainer to remove excess liquid. This helps in achieving a firmer texture.
2. Flake the Tuna: Transfer the drained tuna to a mixing bowl and flake it using a fork—leave some chunks for texture.
3. Mix Ingredients: Add the 2 large eggs, ⅔ cup breadcrumbs, 1 tbsp mayonnaise, 1 tsp salt, ⅛ tsp black pepper, ⅛ tsp garlic powder, 1–2 tsp lemon juice, and the chopped herbs (if using) to the bowl. Mix until just combined; don’t overmix.
4. Shape the Patties: With clean hands, shape the mixture into 4 large patties or 10–12 smaller ones, depending on your preference.
5. Fry in a Skillet: Heat a generous amount of oil in a skillet over medium-high heat. Once hot, sear the patties for about 3 to 4 minutes on each side or until they’re beautifully golden and crispy.
6. Air Fryer Option: For a healthier alternative, preheat your air fryer to 400°F. Line the basket with parchment paper, lightly spray the tops of the patties, and air fry for 12 to 14 minutes, flipping once halfway through.
7. Baking Option: Preheat your oven to 400°F. Brush the patties lightly with oil and bake them on a lined baking sheet for 15 to 18 minutes, flipping once until they turn golden brown.
8. Toss the Salad: While the cakes are cooking, toss together the shredded cabbage, apple matchsticks, sliced cucumber, chopped parsley, a pinch of salt, a drizzle of olive oil, and a splash of apple cider vinegar. This fresh salad pairs perfectly with the rich tuna cakes.

Storing & Reheating

Store any leftover tuna cakes at room temperature for about 2 hours or refrigerate in an airtight container for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, bake in a preheated oven at 350°F for about 10-12 minutes or until heated through. Keep in mind that freezing may alter the texture slightly, but a quick crisp in a skillet can refresh that delightful crunch.

Tuna cakes are fantastic for those busy nights when you crave something satisfying yet simple. Not only are they easy to whip up, but they also allow room for creativity—tinkering with ingredients means you can make them your own.

Don’t hesitate to try your favorite ingredients or even play around with dipping sauces! I hope you enjoy making and devouring these delightful treats as much as I do.

Recipe FAQs

Tuna Cakes

Recipe Author: Sara

These Tuna Cakes feature irresistible flavor and simple prep. With canned tuna, herbs, and a delightful salad, they make for a quick, healthy meal ideal for any night.

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• Prep Time 10 minutes
• Cook Time No Data
• Yield 4 servings 1x

Ingredients

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• 2 cans, 12–14 oz each canned tuna in water or oil
• 2 large eggs
• ⅔ cup breadcrumbs, panko, regular, or a mix
• 1 tbsp mayonnaise
• 1 tsp salt
• ⅛ tsp black pepper
• ⅛ tsp garlic powder
• 1 –2 tsp lemon juice
• 1 tbsp chopped fresh parsley, optional, or dill
• Oil for cooking
• ½ small head green cabbage, shredded
• 1 green apple, granny smith preferred, cut into thin matchsticks
• 1 small cucumber, thinly sliced
• Small handful fresh parsley, chopped
• Pinch of salt
• Drizzle of olive oil
• Splash of apple cider vinegar

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Instructions

1. Drain the tuna thoroughly, pressing out liquid with a strainer. Transfer to a bowl and flake with a fork, keeping some chunks.
2. Add eggs, breadcrumbs, mayonnaise, salt, pepper, garlic powder, lemon juice, and herbs if using.
3. Mix until just combined.
4. Shape into 4 large patties or 10–12 small ones.
5. For skillet: Heat oil in a skillet over medium-high. Sear patties for 3–4 minutes per side until deeply golden.
6. For air fryer: Preheat to 400°F. Line basket with parchment, spray tops. Cook for 12–14 minutes, flipping once.
7. For oven: Preheat to 400°F. Brush patties with oil, bake on a lined sheet for 15–18 minutes, flipping once.
8. Toss salad ingredients while cakes cook. Serve with sauce of choice.

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Notes

Canned tuna can be found in water or oil; both work well.
Feel free to adjust seasonings according to your taste preferences.
Pair these cakes with a fresh salad for a balanced meal.

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Nutrition

• Serving Size: 1 cake
• Calories: 250
• Sugar: 1g
• Sodium: 700mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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