Description

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)

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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.

Nutrition

Serving Size: 2 tuna cakes
Calories: 220
Sugar: 1g
Sodium: 360mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 20g
Cholesterol: 70mg