Crispy Tuna Cakes (Print Version)

Golden crispy tuna cakes ready in 25 minutes. A satisfying pescatarian lunch option.

# 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 Steps:

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 Tips:

01 -
  • Transforms humble canned tuna into something that feels like a treat
  • Ready in under 30 minutes with ingredients you already have
02 -
  • Overcrowding the pan drops the oil temperature and creates soggy cakes instead of crispy ones
  • Letting the mixture rest in the refrigerator for 15 minutes before shaping helps the patties hold together better
03 -
  • Use a cookie scoop to portion the mixture for perfectly uniform cakes every time
  • Let the cooked cakes rest on a wire rack instead of paper towels to keep both sides crispy

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