Description
These Tuna Fish Cakes are a quick and delicious meal perfect for any day of the week. Made with canned tuna, fresh herbs, and a touch of seasoning, they are pan-fried to golden perfection, resulting in crispy, flavorful patties that are perfect for serving with a side salad or dipping sauce.
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
For Cooking
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the mixture: In a large mixing bowl, combine the drained tuna, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, parsley, salt, black pepper, garlic powder, paprika, and green onions. Mix thoroughly until all ingredients are evenly incorporated.
- Form patties: Shape the mixture into small patties approximately 2 inches wide. Ensure they are compact so they hold together during cooking.
- Heat oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat, allowing the oil to become hot but not smoking.
- Cook patties: Place the tuna cakes in the skillet and cook for 3-4 minutes on each side, or until they develop a golden-brown, crispy exterior. Be careful when flipping to prevent breaking.
- Drain excess oil: Transfer the cooked tuna cakes to a paper towel-lined plate to absorb any excess oil and keep them crispy.
- Serve: Serve the tuna cakes warm with your favorite dipping sauce or a fresh squeeze of lemon juice for added zest.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can add finely diced bell peppers or celery to the mixture for added crunch and flavor.
- These tuna cakes can be baked at 400°F (200°C) for 15-20 minutes if you prefer a lower-fat cooking method.
- Make sure not to overcrowd the pan while frying to ensure even cooking and crispiness.
- These can be made ahead and refrigerated for up to 1 day before cooking.
