Tuna Fish Cakes Recipe
If you’re looking for a crowd-pleasing, speedy dinner idea that’s packed with flavor and pleasantly crispy on the outside, Tuna Fish Cakes should absolutely be on your weeknight menu. This easy recipe takes humble pantry staples and transforms them into golden, savory patties with just the right balance of creaminess and freshness. You’ll love how the zing of lemon and mustard lift the rich tuna, while each bite delivers big comfort for minimal effort. Whether served with a zippy tartar sauce or a simple salad, Tuna Fish Cakes are proof that classic recipes stand the test of time (and taste buds!).
Ingredients You’ll Need
Making Tuna Fish Cakes requires a short but thoughtful list of ingredients—each one plays a crucial role in creating irresistible taste and texture. These are all easy to find and likely already in your kitchen, which means that the magic of this dish is never far away!
- Tuna in water (2 cans, drained): The star of the show, canned tuna provides meaty flavor and satisfying protein.
- Breadcrumbs (1/2 cup): These give the cakes structure and a light, tender crumb.
- Mayonnaise (1/4 cup): Adds creaminess to bind the mixture and enriches the flavor.
- Egg (1 large): Essential for holding everything together and preventing crumbling.
- Dijon or yellow mustard (2 tablespoons): Adds a pop of tang that brightens every bite.
- Celery, finely chopped (1/4 cup): Offers a pleasant crunch and a touch of freshness.
- Onion, finely chopped (1/4 cup): For a sweet, aromatic background note in the cakes.
- Lemon juice (1 tablespoon): Enhances flavor and ensures these aren’t “fishy”—just vibrant and fresh.
- Garlic powder (1/2 teaspoon): Provides depth and a mild, savory warmth.
- Salt (1/4 teaspoon): Heightens all the other flavors.
- Black pepper (1/4 teaspoon): Adds gentle heat and complexity.
- Parsley, chopped (2 tablespoons, optional): Brings color and herbaceous lift to each cake.
- Olive oil (2 tablespoons, for pan-frying): Gives each Tuna Fish Cake a crisp, golden exterior.
How to Make Tuna Fish Cakes
Step 1: Mix the Ingredients
Start by grabbing a medium mixing bowl and add the drained tuna, breadcrumbs, mayonnaise, egg, mustard, celery, onion, lemon juice, garlic powder, salt, black pepper, and parsley (if you like a herby touch). Use a fork or two clean hands to combine everything really well—it should look thick and cohesive, ready to be formed into patties. You’ll notice that the mixture holds together easily thanks to the perfect balance of moist and dry ingredients.
Step 2: Form the Patties
With clean hands, scoop up the mixture and gently form it into 6 to 8 small, thick patties. Don’t worry if they’re not perfectly shaped—rustic means homemade! If the mixture is a little sticky, dampen your hands with water or a little oil to help shape the cakes without mess.
Step 3: Pan-Fry to Golden Perfection
Heat the olive oil in a nonstick skillet over medium heat. Once the oil shimmers, carefully lay down the tuna patties, giving them space so they get nice and crispy. Cook each side for 3 to 4 minutes until they’re deeply golden-brown and the kitchen smells absolutely irresistible. Transfer the finished Tuna Fish Cakes to a plate lined with paper towels, letting any excess oil drip away.
Step 4: Serve and Enjoy
Now’s the time to dig in! Serve your freshly cooked Tuna Fish Cakes while they’re warm, with your favorite sauce or a simple squeeze of lemon. You’ll be amazed at how such simple ingredients can yield so much flavor and comfort.
How to Serve Tuna Fish Cakes
Garnishes
Tuna Fish Cakes always shine with a flourish of garnishes—think fresh parsley, dill, or chives for a burst of color and freshness. A generous squeeze of lemon over the top brightens everything, while a spoonful of creamy tartar sauce or even a dollop of Greek yogurt makes each bite feel just a little more special.
Side Dishes
Pairing these crisp cakes with the right side dishes elevates the whole meal. I love serving Tuna Fish Cakes alongside a fresh green salad tossed with a zingy vinaigrette, steamed green beans, or roasted potatoes. If you’re feeling playful, a chilled pasta salad or slaw brings texture and contrast.
Creative Ways to Present
For a fun twist, try stacking the cakes on toasted slider buns with lettuce, tomato, and pickles for easy Tuna Fish Cake sandwiches. You can also break them up and toss into a grain bowl or wrap for delicious, protein-packed lunches. Don’t be afraid to let your imagination lead—these cakes are as versatile as they are tasty!
Make Ahead and Storage
Storing Leftovers
If you end up with extra Tuna Fish Cakes, simply let them cool to room temperature, then store in an airtight container in the fridge. They’ll taste great for up to three days, making lunch or a snack a breeze.
Freezing
Tuna Fish Cakes also freeze beautifully! Lay the cooled cakes in a single layer on a baking sheet to firm up, then transfer to a zip-top bag or tightly sealed container. They’ll keep well for up to two months. Defrost overnight in the fridge before reheating for best results.
Reheating
When you’re ready to enjoy them again, reheat the cakes gently in a skillet over medium-low heat, or pop them in a 350°F oven for 8 to 10 minutes. This helps them regain their crisp crust and keeps the insides moist and flavorful. A quick zap in the microwave works in a pinch, though for best texture, reheating in the oven or on the stove is preferred.
FAQs
Can I use tuna packed in oil instead of water?
Absolutely! Tuna in oil adds extra richness and flavor. Just be sure to drain it well before mixing with the other ingredients so your cakes hold together nicely.
What’s the best way to make these Tuna Fish Cakes gluten-free?
Swapping the regular breadcrumbs for gluten-free breadcrumbs or even crushed cornflakes works beautifully. Just keep in mind that different types of crumbs may need slight adjustments to get the perfect texture.
Can I bake the Tuna Fish Cakes instead of pan-frying?
Yes! Arrange your formed patties on a baking sheet lined with parchment, spray lightly with oil, and bake at 400°F (200°C) for about 15 to 18 minutes, flipping halfway. You’ll get a lovely golden finish with a bit less mess.
Are there other herbs or spices I can add to the mixture?
Definitely—these cakes love customization. Try a pinch of smoked paprika, a dash of cayenne for heat, or toss in some chopped dill, scallions, or cilantro for a fresh twist.
Can I make Mini Tuna Fish Cakes for appetizers?
Yes! Form the mixture into smaller rounds, about 1.5 inches wide, and reduce the cooking time by a couple of minutes per side. They’re perfect for parties or snacking with a dipping sauce.
Final Thoughts
With their crispy edges, tender middles, and bright, satisfying flavors, these Tuna Fish Cakes are a guaranteed win for any meal. I hope you’ll give this easy recipe a try and see just how quickly it becomes a new family favorite. Happy cooking!
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Tuna Fish Cakes Recipe
- Total Time: 20 minutes
- Yield: 6–8 cakes 1x
- Diet: Non-Vegetarian
Description
These Tuna Fish Cakes are a delicious and budget-friendly dish that can be easily whipped up for a quick and satisfying meal. Made with canned tuna and simple pantry staples, these crispy patties are perfect for lunch or dinner.
Ingredients
Main Ingredients:
- 2 (5-ounce) cans tuna in water (drained)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon or yellow mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley (optional)
- 2 tablespoons olive oil (for pan-frying)
Instructions
- Mix Ingredients: In a medium bowl, combine drained tuna, breadcrumbs, mayonnaise, egg, mustard, celery, onion, lemon juice, garlic powder, salt, black pepper, and parsley if using. Mix well until the mixture holds together.
- Form Patties: Use your hands to form 6–8 small patties.
- Cook: Heat olive oil in a nonstick skillet over medium heat. Place patties in the pan and cook for 3–4 minutes per side until golden brown and crispy.
- Serve: Transfer to a paper towel-lined plate. Serve warm with tartar sauce, lemon wedges, or a simple green salad.
Notes
- For a lighter version, use Greek yogurt instead of mayo.
- You can bake these at 400°F (200°C) for 15–18 minutes, flipping halfway through.
- Add a dash of hot sauce or cayenne pepper for extra kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fish cake
- Calories: 140
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 35mg
