If you’re dreaming of a weeknight meal that’s equal parts comforting and clever, Tuna Fish Cakes are about to become your new staple. They strike the perfect balance between flaky, savory, and fresh, all with ingredients you likely have on hand. Lean tuna gets an herby lift, and every bite is packed with a creamy, zesty kick—making these cakes equally popular with kids, adults, and anyone craving a fuss-free dinner. Once you’ve had a taste, you’ll understand why Tuna Fish Cakes deserve a recurring spot on your menu.
Ingredients You’ll Need
These Tuna Fish Cakes rely on simple pantry staples, each one chosen for how it enhances the flavor, texture, or color of the final dish. Every ingredient has its own special touch, coming together to create something far more delightful than the sum of its parts!
- Tuna (2 cans, 5 ounces each): For unbeatable flavor and protein, opt for good-quality tuna in water—drained well for the best texture.
- Breadcrumbs (1/2 cup): These act as the binder, giving your fish cakes their satisfying crispiness.
- Mayonnaise (1/4 cup): Adds creamy richness; swap with Greek yogurt if you want a lighter twist.
- Egg (1 large): Essential for holding everything together so your patties don’t fall apart in the pan.
- Red onion (2 tablespoons, finely chopped): Offers a hint of sharp sweetness and a splash of color.
- Parsley (2 tablespoons, chopped): Gives a burst of freshness—don’t skip it if you love a little green in every bite.
- Dijon mustard (1 tablespoon): Lends subtle warmth and tang that pairs beautifully with the tuna.
- Lemon juice (1 teaspoon): Brightens up the flavors and keeps things light and lively.
- Garlic powder (1/2 teaspoon): Delivers savory depth without overpowering the fish.
- Salt (1/4 teaspoon): Brings all the flavors together—adjust to your preference.
- Black pepper (1/4 teaspoon): For that essential, gentle kick.
- Olive oil (2 tablespoons): Just enough to get those cakes crisp and golden when pan-frying.
How to Make Tuna Fish Cakes
Step 1: Prepare the Mixture
Grab a medium mixing bowl and combine the tuna (make sure it’s well drained), breadcrumbs, mayonnaise, egg, red onion, parsley, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Use a fork or your hands to thoroughly mix everything—the goal is a cohesive mixture where the flavors are evenly distributed and there are no dry pockets.
Step 2: Shape into Patties
Once your mixture is combined, use your hands or a standard ice cream scoop to form 6 to 8 small, even patties. This step is a little messy, but don’t be afraid to get your hands in there! Place the shaped cakes on a plate or tray and refrigerate them for about 15 to 20 minutes. This chill time helps the Tuna Fish Cakes hold together perfectly when you cook them.
Step 3: Pan-Fry Until Beautifully Golden
Heat the olive oil in a nonstick skillet over medium heat. Once hot, carefully add the tuna patties, making sure not to crowd the pan. Cook each side for 3 to 4 minutes, or until the cakes are golden and crisp, flipping only once. Once cooked through, set them on a paper towel–lined plate to drain any extra oil.
Step 4: Serve and Savor
Your kitchen will smell incredible, and your Tuna Fish Cakes are ready to enjoy warm! If you like, offer a plate of them with classic tartar sauce, fresh lemon wedges, or a vibrant side salad for a pop of color and crunch. Share with family or savor solo—these won’t last long!
How to Serve Tuna Fish Cakes
Garnishes
A simple garnish can really elevate your Tuna Fish Cakes. Try sprinkling some extra fresh parsley or chives, or adding a bright squeeze of lemon juice right before serving. For a creamy contrast, serve with tangy tartar sauce or a dollop of plain Greek yogurt blended with a little lemon and dill.
Side Dishes
You can’t go wrong with a crisp green salad, roasted potatoes, or steamed veggies alongside your Tuna Fish Cakes. For lunch, nestle them into a grain bowl or stuff into a pita with lettuce and tomato. If you want something comforting, a bowl of creamy tomato soup is a dreamy pairing.
Creative Ways to Present
Think outside the box! Transform Tuna Fish Cakes into sliders with mini buns and pickles, use them to top a fresh green salad, or even crumble them into wraps with lots of crunchy veggies. Kids love them as finger food with ketchup or honey mustard on the side.
Make Ahead and Storage
Storing Leftovers
Once cooled, pack leftover Tuna Fish Cakes into an airtight container. They’ll keep well in the fridge for up to 3 days, making them a fabulous option for prepping lunches or speedy weeknight dinners.
Freezing
To freeze your Tuna Fish Cakes, arrange them in a single layer on a baking sheet and freeze until firm. Once solid, transfer to a freezer bag or container, separating layers with parchment paper. They’ll keep their flavor and texture for up to 2 months.
Reheating
For the best results, reheat Tuna Fish Cakes in a skillet over medium heat until warmed through and crispy again. Alternatively, pop them in a preheated oven at 350°F for 10 to 12 minutes. The microwave works in a pinch, but you won’t get that just-made crispness.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Cook and flake fresh tuna before adding it to the mixture—just make sure to use an equal amount (about 10 ounces total) so your cakes hold together properly.
What can I use instead of breadcrumbs?
If you’re out of breadcrumbs, try using crushed crackers, panko, or even cooked quinoa for a gluten-free version. Each option brings a unique texture to the Tuna Fish Cakes.
Can I make Tuna Fish Cakes ahead of time?
Yes! You can mix and shape the cakes up to a day ahead, then store them covered in the fridge until ready to pan-fry. This makes them perfect for meal prepping or entertaining guests.
Are Tuna Fish Cakes kid-friendly?
Definitely! Their mild, savory flavor and crisp outside are a big hit with kids—especially if you serve them with a fun dipping sauce or in a slider bun for tiny hands.
How can I make the cakes spicier?
Add a dash of hot sauce, cayenne pepper, or chopped jalapeño to the mixture for a subtle heat that gives your Tuna Fish Cakes some extra personality.
Final Thoughts
Once you try these Tuna Fish Cakes, you’ll want to keep canned tuna stocked in your pantry at all times. They’re budget-friendly, flavor-packed, and come together faster than you can order takeout. Give them a try this week and let your friends and family discover why this recipe is such a keeper!
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Tuna Fish Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6–8 tuna cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Tuna Fish Cakes are a delightful way to enjoy canned tuna. With a crispy exterior and a moist, flavorful interior, these savory cakes are perfect for a quick and satisfying meal. Serve them with tartar sauce or a fresh salad for a delicious seafood treat.
Ingredients
Main Ingredients:
- 2 (5-ounce) cans tuna in water (drained)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Pan-Frying:
- 2 tablespoons olive oil
Instructions
- Mix Ingredients: In a medium bowl, combine tuna, breadcrumbs, mayonnaise, egg, red onion, parsley, mustard, lemon juice, garlic powder, salt, and pepper. Mix until fully combined.
- Form Patties: Use your hands or a scoop to form 6–8 small patties. Place them on a plate and refrigerate for 15–20 minutes to help them firm up.
- Cook Tuna Cakes: Heat olive oil in a nonstick skillet over medium heat. Cook tuna cakes for 3–4 minutes per side, or until golden brown and cooked through.
- Drain and Serve: Remove and place on paper towels to drain any excess oil. Serve warm with tartar sauce, lemon wedges, or a fresh salad.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add a dash of hot sauce or cayenne pepper for a spicier kick.
- These freeze well and can be reheated in a skillet or oven.
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