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
Scale
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.
