Crispy Tuna Cakes (Printable Version)

Golden tuna cakes with crispy coating and tender, flavorful center

# 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

# Directions:

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 Hints:

01 -
  • They come together in under 30 minutes with stuff you probably already have in the cupboard
  • The crispy outside gives way to this incredibly tender, flavorful inside that feels way more special than canned tuna has any right to be
02 -
  • Do not skip draining the tuna thoroughly, or your mixture will be too wet to hold together properly
  • Let the patties rest for about 5 minutes in the refrigerator before cooking if they feel too soft to handle
03 -
  • Chill the shaped patties for 15 minutes before cooking if they feel fragile
  • Wipe out the skillet between batches and add fresh oil to prevent burnt bits from sticking to the next batch

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