Tuna Cakes are incredibly easy to make and require minimal ingredients. They come together in under 30 minutes, making them perfect for busy schedules. You’ll love their crispy texture, savory flavor, and how adaptable they are—whether you want them spicy, herby, or gluten-free. Plus, they’re a great way to use up canned tuna and add more protein to your meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned tuna, drained egg breadcrumbs or panko mayonnaise Dijon mustard garlic, minced green onions or red onion, finely chopped lemon juice fresh parsley or dill, chopped salt and black pepper to taste olive oil or vegetable oil for pan-frying
Direction
In a medium bowl, combine drained tuna, egg, breadcrumbs, mayonnaise, mustard, garlic, onion, lemon juice, and herbs. Season with salt and pepper.
Mix gently until all ingredients are fully incorporated. If the mixture is too wet, add more breadcrumbs; if too dry, add a bit more mayo or lemon juice.
Shape the mixture into small patties, about 2–3 inches wide.
Heat a skillet over medium heat and add a bit of oil.
Cook the tuna cakes for about 3–4 minutes per side, or until golden brown and heated through.
Remove from the pan and place on a paper towel-lined plate. Serve hot with your favorite dipping sauce or over salad.
Servings and timing
This recipe makes 6–8 tuna cakes, serving 3–4 people. Preparation time: 10 minutes Cooking time: 10–12 minutes Total time: 20–25 minutes
Variations
Spicy version: Add diced jalapeños, red pepper flakes, or a dash of hot sauce to the mix.
Cheesy option: Add shredded cheddar, mozzarella, or Parmesan for extra richness.
Gluten-free: Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
Tuna burgers: Form into larger patties and serve on buns with lettuce and tomato.
Baked version: Bake at 375°F (190°C) for 15–20 minutes, flipping halfway through.
Storage/Reheating
Store cooked tuna cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low-medium heat until heated through or bake in a preheated oven at 350°F (175°C) for 8–10 minutes. They can also be frozen for up to 2 months—freeze cooked or uncooked patties in a single layer, then store in a freezer-safe container.
FAQs
What kind of tuna is best for tuna cakes?
Canned tuna in water or oil both work well. Chunk light or solid white are commonly used.
Can I bake tuna cakes instead of frying?
Yes, bake them at 375°F (190°C) for 15–20 minutes, flipping once halfway through.
How do I keep tuna cakes from falling apart?
Use enough binder (egg and mayo) and breadcrumbs to hold the mixture together, and chill the patties for 10–15 minutes before cooking if needed.
What can I use instead of mayonnaise?
You can substitute Greek yogurt or sour cream for a lighter option.
Are tuna cakes healthy?
Yes, they’re high in protein and can be made lighter by baking instead of frying and using minimal oil.
Can I make tuna cakes without eggs?
Yes, use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) or mashed avocado as an egg substitute.
What sauces go well with tuna cakes?
Tartar sauce, lemon aioli, spicy mayo, or a simple squeeze of lemon all pair well.
Can I use fresh tuna instead of canned?
Yes, cook and flake fresh tuna before mixing it into the cake ingredients.
Can I add vegetables?
Yes, finely diced celery, bell peppers, or grated carrots add crunch and flavor.
Do I need to drain the tuna?
Yes, draining is important to prevent the mixture from being too wet and falling apart during cooking.
Conclusion
Tuna Cakes are a simple, tasty, and affordable way to enjoy a protein-packed meal with minimal fuss. Crispy, flavorful, and endlessly customizable, they’re perfect for busy nights or prepping ahead. Serve them as a light main dish, in sandwiches, or over greens for a satisfying meal any time of day.
Tuna Cakes are crispy on the outside, tender on the inside, and made with canned tuna and pantry staples. They’re quick, affordable, and perfect for an easy dinner, meal prep, or a protein-packed lunch.
Ingredients
2 cans (5 oz each) canned tuna, drained
1 large egg
1/2 cup breadcrumbs or panko (plus more if needed)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons finely chopped green onion or red onion
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley or dill
Salt and black pepper to taste
2 tablespoons olive oil or vegetable oil (for pan-frying)
Instructions
In a medium bowl, combine the drained tuna, egg, breadcrumbs, mayonnaise, Dijon mustard, garlic, onion, lemon juice, and fresh herbs.
Season with salt and black pepper to taste. Mix gently until fully incorporated.
If the mixture is too wet, add more breadcrumbs. If too dry, add a little more mayo or lemon juice.
Form into 6–8 small patties, about 2–3 inches wide.
Heat oil in a skillet over medium heat.
Cook the tuna cakes for 3–4 minutes per side, until golden brown and heated through.
Remove from pan and drain on a paper towel-lined plate. Serve warm with dipping sauce or over a salad.
Notes
Chill patties in the fridge for 10–15 minutes before cooking to help them hold together better.Use Greek yogurt instead of mayo for a lighter version.Add shredded cheese or vegetables like bell pepper or grated carrot for ore flavor and texture.Form into larger patties to make tuna burgers.
