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If you’ve been looking for a quick, delicious, and truly satisfying meal to brighten up your weeknight dinners, this Tuna Fish Cakes Recipe is exactly what you need. These golden, crispy cakes come together in just 20 minutes and deliver an irresistible combination of tender tuna, zesty lemon, and fragrant herbs wrapped into perfectly crunchy little patties. Whether you’re making lunch for friends or whipping up a light dinner, these cakes are sure to become a new favorite for their simplicity and unbeatable flavor.
Ingredients You’ll Need
The beauty of this Tuna Fish Cakes Recipe lies in its uncomplicated list of ingredients, each chosen to bring harmony in flavor, texture, and color. These basics come together effortlessly, so don’t underestimate their magic when mixed and cooked.
- 2 cans (5 oz each) tuna, drained: Using canned tuna makes this recipe quick and easy without sacrificing taste.
- 1/2 cup breadcrumbs (or panko): These provide the perfect binding and give the cakes a crispy crust.
- 1/4 cup mayonnaise: Adds creaminess and helps hold everything together.
- 1 egg, beaten: Another essential binder that holds the mix firmly.
- 1 tablespoon Dijon mustard: Injects a subtle tang that brightens the flavor.
- 1 tablespoon lemon juice: Freshly squeezed for zesty brightness and balance.
- 2 tablespoons fresh parsley, chopped: Brings a pop of color and fresh herbal notes.
- 1/4 teaspoon salt: Essential to enhance all the flavors.
- 1/4 teaspoon black pepper: Adds a mild kick without overpowering.
- 1/2 teaspoon garlic powder: Infuses a gentle depth of flavor.
- 1/2 teaspoon paprika: Offers a subtle smokiness and lovely red hue.
- 2 tablespoons green onions, finely chopped: Adds freshness and crunch.
- 2 tablespoons olive oil (for frying): For that beautiful golden crust and rich aroma.
How to Make Tuna Fish Cakes Recipe
Step 1: Mix the Ingredients
Start by combining your drained tuna, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, chopped parsley, salt, black pepper, garlic powder, paprika, and finely chopped green onions in a large bowl. Mix everything well until you get a uniformly moist, but manageable mixture that will hold together when shaped.
Step 2: Shape the Patties
Next, take portions of the mixture and form them gently into small patties about 2 inches wide. Don’t pack them too tight since you want a light texture once cooked, but they need to hold their shape during frying.
Step 3: Heat the Olive Oil
Place a skillet over medium heat and add the olive oil. Give it a moment to heat thoroughly—this ensures your tuna fish cakes get that crispy, golden exterior without sticking.
Step 4: Fry Until Golden
Carefully place your patties in the skillet and cook them for about 3 to 4 minutes on each side. You’ll know they’re ready when the outside is perfectly golden and crispy while the inside remains tender and flavorful.
Step 5: Drain and Serve
Once done, transfer the tuna cakes onto a paper towel-lined plate to soak up any excess oil. This keeps them light and delightful for serving.
How to Serve Tuna Fish Cakes Recipe
Garnishes
A sprinkle of fresh parsley or chives adds a lovely herbal brightness to the top of your tuna cakes. A little wedge of lemon on the side invites an extra juice squeeze that amplifies the flavors beautifully.
Side Dishes
These versatile tuna fish cakes pair wonderfully with light salads, steamed vegetables, or even a creamy coleslaw to balance out the crunchy texture. For a heartier meal, roasty potatoes or rice pilaf get along famously with these cakes as well.
Creative Ways to Present
For entertaining, consider serving them on mini toasts with a dollop of tartar sauce or a drizzle of spicy aioli. They also make fabulous sliders when sandwiched between soft buns with crisp lettuce and a tangy sauce—an unexpected but tasty presentation that really impresses!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your cooked tuna fish cakes in an airtight container in the refrigerator for up to 2 days. They stay moist and flavorful, ready to be enjoyed again.
Freezing
To keep your Tuna Fish Cakes Recipe handy for busy days, freeze the uncooked patties on a lined tray until solid, then transfer to a freezer bag. They’ll keep well for up to a month, making meal prep super convenient.
Reheating
When reheating, avoid the microwave if possible to preserve crispiness. Instead, warm them in a skillet on medium heat for a few minutes on each side or in an oven preheated to 350°F until heated through and crisp again.
FAQs
Can I use fresh tuna instead of canned in this Tuna Fish Cakes Recipe?
Absolutely! Fresh tuna can be cooked, flaked, and used in place of canned. Just be sure to let it cool before mixing with the other ingredients.
What can I substitute for mayonnaise?
If you want a lighter option, Greek yogurt works well as a substitute, offering creaminess without the extra fat.
Are these tuna fish cakes gluten-free?
They can be if you swap the regular breadcrumbs for gluten-free ones or use crushed nuts or oats as a binder.
How do I prevent the tuna cakes from falling apart?
Make sure you use enough binding ingredients like the beaten egg and breadcrumbs, and avoid over-mixing which can make them crumbly.
Can I bake these instead of frying?
Yes! Baking at 400°F for about 15-20 minutes, flipping halfway through, will give you a healthier but still delicious alternative.
Final Thoughts
There’s something so comforting about a plate of crispy, flavorful fish cakes made quick and easy, and this Tuna Fish Cakes Recipe hits that spot perfectly. It’s a recipe I’m truly excited to share, hoping it becomes a staple in your kitchen just like it did in mine. Go ahead, dive in and enjoy the burst of fresh, savory goodness today!
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Tuna Fish Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Tuna Fish Cakes are a delicious and easy-to-make appetizer or main dish, combining canned tuna with flavorful herbs and spices, then pan-fried to a crispy golden brown. Perfect for a quick lunch or dinner, they serve four and come together in just 20 minutes.
Ingredients
Tuna Mixture
- 2 cans (5 oz each) tuna, drained
- 1/2 cup breadcrumbs (or panko)
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons green onions, finely chopped
For Cooking
- 2 tablespoons olive oil (for frying)
Instructions
- Combine Ingredients: In a large mixing bowl, combine drained tuna, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, parsley, salt, pepper, garlic powder, paprika, and green onions. Mix until all ingredients are well incorporated to form a cohesive mixture.
- Shape Patties: Shape the mixture into small patties about 2 inches in diameter, ensuring they hold together well for cooking.
- Heat Oil: Heat olive oil in a large skillet over medium heat until hot, but not smoking.
- Cook Tuna Cakes: Place the patties in the skillet and cook for 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
- Drain Excess Oil: Transfer the cooked tuna cakes to a paper towel-lined plate to absorb any excess oil and keep them crisp.
- Serve Warm: Serve the tuna fish cakes warm with your choice of dipping sauce or a fresh squeeze of lemon juice for added brightness.
Notes
- You can substitute panko breadcrumbs for regular breadcrumbs for extra crispiness.
- To make these gluten-free, use gluten-free breadcrumbs.
- Add a pinch of cayenne pepper for a spicy kick.
- These patties can be made ahead and refrigerated for up to 24 hours before cooking.
- Serve with tartar sauce, aioli, or a simple lemon wedge.
