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