Crispy Tuna Cakes (Printable version)

Golden tuna cakes with crispy edges and tender centers, perfect for quick meals.

# What you 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 make it:

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 -
  • These tuna cakes transform pantry staples into something that feels like a treat
  • The crispy outside and tender inside texture is absolutely addictive
02 -
  • Chill the mixture for 15 minutes if it feels too sticky to work with
  • Do not crowd the pan or the cakes will steam instead of crisp up
03 -
  • Use wet hands when shaping the patties to prevent sticking
  • Let the cooked cakes rest for 2 minutes before serving so they set up

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