Tuna cakes are easy to make and require just a handful of ingredients that you likely already have in your kitchen. They come together quickly and cook in minutes, making them perfect for busy days. The combination of flaky tuna, herbs, and light seasoning creates a delicious balance of flavors, while the crispy exterior adds a satisfying texture. They are also versatile and can be served in sandwiches, wraps, or on their own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned tuna, drained
egg
breadcrumbs
mayonnaise
onion, finely chopped
garlic, minced
parsley, chopped
lemon juice
salt
black pepper
olive oil for cooking
Directions
In a large bowl, add the drained tuna and break it apart with a fork.
Add the egg, breadcrumbs, mayonnaise, chopped onion, minced garlic, parsley, and lemon juice.
Season with salt and black pepper.
Mix everything together until well combined.
Form the mixture into small patties using your hands.
Heat olive oil in a skillet over medium heat.
Place the patties in the skillet and cook for about 3 to 4 minutes on each side until golden brown and crispy.
Remove the tuna cakes and place them on a paper towel-lined plate to remove excess oil.
Serve warm with lemon wedges or your favorite dipping sauce.
Servings and timing
This recipe makes about 6 to 8 tuna cakes, serving approximately 3 to 4 people.
Prep time: 10 minutes Cook time: 8 minutes Total time: about 18 minutes
Variations
Spicy version: Add a little hot sauce or red pepper flakes.
Mediterranean style: Mix in chopped olives and a little feta cheese.
Herb boost: Add dill or cilantro for extra freshness.
Low-carb option: Replace breadcrumbs with almond flour.
Cheesy tuna cakes: Add shredded cheddar or mozzarella to the mixture.
Storage/Reheating
Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a skillet over medium heat for a few minutes until warmed through and crispy again. They can also be reheated in a 350°F oven for about 8 minutes.
For longer storage, freeze cooked tuna cakes in a sealed container for up to 2 months. Reheat directly from frozen in the oven until hot.
FAQs
Can I use fresh tuna instead of canned?
Yes, cooked and flaked fresh tuna can be used, though canned tuna is quicker and more convenient.
Why are my tuna cakes falling apart?
The mixture may need more binding ingredients such as additional egg or breadcrumbs.
Can I bake tuna cakes instead of frying?
Yes, bake them at 375°F for about 15 to 18 minutes, flipping halfway through.
What type of tuna works best?
Chunk light tuna or solid white tuna both work well, as long as they are well drained.
Can I make tuna cakes ahead of time?
Yes, you can shape the patties and refrigerate them for several hours before cooking.
What sauces go well with tuna cakes?
They pair well with tartar sauce, lemon aioli, yogurt sauce, or a simple squeeze of lemon.
Are tuna cakes healthy?
They can be part of a balanced meal since tuna provides protein and important nutrients.
Can I cook them in an air fryer?
Yes, air fry them at 375°F for about 10 to 12 minutes until crispy.
Can I add vegetables?
Yes, finely chopped bell peppers, spinach, or grated zucchini can be added.
Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs work just as well as regular breadcrumbs.
Conclusion
Tuna Cakes are a quick and flavorful dish that turns simple ingredients into a satisfying meal. With their crispy outside and tender, savory center, they are perfect for a variety of meals and can easily be customized with different herbs, spices, and toppings. Whether served as a main dish or appetizer, they are a reliable recipe to keep on hand.
These Tuna Cakes are crispy on the outside and tender inside, made with canned tuna, herbs, and simple pantry ingredients. This easy tuna cakes recipe is perfect for a quick lunch, light dinner, or flavorful appetizer.
Ingredients
1 large egg
1/2 cup breadcrumbs
2 tablespoons mayonnaise
1/4 cup onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, for cooking
Instructions
In a large bowl, add the drained tuna and break it apart with a fork.
Add the egg, breadcrumbs, mayonnaise, chopped onion, minced garlic, parsley, and lemon juice.
Season with salt and black pepper.
Mix everything together until well combined.
Shape the mixture into 6–8 small patties using your hands.
Heat olive oil in a skillet over medium heat.
Place the patties in the skillet and cook for 3–4 minutes per side until golden brown and crispy.
Transfer the tuna cakes to a paper towel-lined plate to absorb excess oil.
Serve warm with lemon wedges or your favorite dipping sauce.
Notes
Make sure the tuna is well drained to prevent the mixture from becoming too wet.If the mixture feels too soft, add a little extra breadcrumbs to help bind the patties.Chill the patties in the refrigerator for 15–20 minutes before cooking to help them hold their shape.These tuna cakes pair well with tartar sauce, lemon aioli, yogurt sauce, or a simple green salad.They can also be baked at 375°F for 15–18 minutes, flipping halfway through.
