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.
