Crispy Tuna Cakes (Print Version)
Golden, pan-fried tuna patties with crispy exterior and tender, flavorful inside. Quick 25-minute meal perfect for lunch.
# What You'll Need:
→ Fish & Protein
01 - 2 cans (5 oz each) tuna in water, drained
02 - 1 large egg
→ Vegetables & Aromatics
03 - 1/3 cup finely chopped celery
04 - 1/4 cup finely chopped red onion
05 - 2 tablespoons chopped fresh parsley
06 - 1 teaspoon lemon zest
→ Binders & Seasoning
07 - 1/2 cup breadcrumbs (panko or regular)
08 - 2 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ For Frying
13 - 2–3 tablespoons olive oil
# How to Cook:
01 - In a large bowl, combine drained tuna, egg, celery, red onion, parsley, and lemon zest.
02 - Add breadcrumbs, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix gently until well combined.
03 - Divide the mixture into 8 equal portions and shape each into a small patty.
04 - Heat olive oil in a large nonstick skillet over medium heat.
05 - Fry the tuna cakes in batches for 3–4 minutes per side, or until golden brown and crispy.
06 - Transfer to a paper towel-lined plate. Serve warm with lemon wedges or a light salad.
# Expert Advice:
01 -
- Ready in under 30 minutes from pantry staples you already have
- That irresistible crunch giving way to tender, flavorful inside
- Perfect for using up leftover bread or that half onion sitting in your crisper
02 -
- Do not skip chilling the mixture for 15 minutes if your patties feel too soft to handle
- Resist the urge to press down on the cakes while they fry or they will lose their fluffy interior
- Let the oil come back to temperature between batches or later cakes will soak up too much grease
03 -
- Panko breadcrumbs are worth seeking out for that extra crispy restaurant style exterior
- Make extra and freeze uncooked patties between layers of parchment for easy future meals