Crispy Tuna Cakes (Printable)

Golden tuna patties with crispy coating, ready in 25 minutes for a quick meal.

# 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

# Method:

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.

# Insider Tips:

01 -
  • These transform humble pantry staples into something that feels like restaurant food in about 25 minutes flat
  • The crispy exterior gives way to the most tender, flavorful inside that even tuna skeptics love
02 -
  • Do not skip the chilling step if your mixture feels too soft to work with, just pop the bowl in the fridge for 15 minutes
  • Resist the urge to press down on the cakes while they cook or you will lose that fluffy interior
03 -
  • Make sure your skillet is properly hot before adding the cakes or they will stick and fall apart
  • Use a thin metal spatula for the easiest flipping, it slides right under without disturbing the crust

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