Description
These Tuna Fish Cakes are a quick and tasty seafood option perfect for lunch or dinner. Made with canned tuna, fresh herbs, and a blend of spices, they are pan-fried until golden brown and crispy. Served warm, they make a delicious and protein-rich meal that’s easy to prepare in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 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
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the mixture: In a large mixing bowl, combine drained tuna, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, chopped parsley, salt, black pepper, garlic powder, paprika, and green onions. Mix thoroughly until all ingredients are well combined, forming a cohesive mixture.
- Shape the patties: Using your hands, shape the tuna mixture into small patties about 2 inches wide. Make sure they are compact to help them hold together during cooking.
- Heat the skillet: Place a large skillet over medium heat and add the olive oil. Allow the oil to heat up but not smoke, ensuring an ideal frying temperature.
- Cook the tuna cakes: Carefully place the patties into the hot skillet. Cook for 3 to 4 minutes on each side, or until the fish cakes turn golden brown and develop a crispy crust.
- Drain excess oil: Once cooked, transfer the tuna cakes onto a paper towel-lined plate to absorb any excess oil, keeping them crisp but not greasy.
- Serve warm: Serve the tuna fish cakes immediately with your favorite dipping sauce or a fresh squeeze of lemon juice for added zest and flavor.
Notes
- Use panko breadcrumbs for a lighter, crunchier texture.
- If you prefer, substitute mayonnaise with Greek yogurt for a healthier option.
- These cakes can be made ahead of time and refrigerated for up to 24 hours before frying.
- Serve with tartar sauce, aioli, or a simple lemon wedge for enhanced flavor.
- For gluten-free variation, use gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
