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
Scale
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
