tuna fish cake recipe

Written BySheba G Updated On
tuna fish cake recipe
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The Best tuna fish cake recipe

I’ve been making tuna fish cakes for my family for years, and they’re always a hit. My kids love helping me mix the ingredients together, and they’re so excited to see the finished product.

This recipe is a staple in our household, and I’m happy to share it with you. Tuna fish cakes are a classic dish that’s been around for decades, and for good reason – they’re easy to make, delicious, and packed with protein.

The best part is that you can customize them to your taste by adding different seasonings or spices. I like to use a mixture of mayonnaise and chopped onions for added flavor.

My family loves when I serve these with a side of coleslaw or potato salad for a quick and easy meal. I’ve also made them for potlucks and parties, and they’re always a crowd-pleaser.

One of the things I love about this recipe is that it’s so versatile – you can make them in advance and store them in the fridge or freezer for later use. This makes it perfect for busy weeknights or weekend gatherings.

When I’m feeling fancy, I like to serve them on a bed of greens or with some crusty bread on the side. Whatever way you choose to serve them, these tuna fish cakes are sure to be a hit with your family and friends.

Crispy Tuna Fish Cakes

Crispy Tuna Fish Cakes

4.8 from 535 votes

These crispy tuna fish cakes are a delightful and easy-to-make dish perfect for a quick lunch or dinner. The combination of tuna, breadcrumbs, and spices creates a flavorful and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fish Cakes

2 cans (5 oz each) tuna in water, drained
1/2 cup breadcrumbs
1/4 cup finely chopped onions
1/4 cup finely chopped parsley
1 large egg
1 tbsp Dijon mustard
1 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

For the Breading

1 cup breadcrumbs
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

For Frying

2 cups vegetable oil

👨‍🍳Directions

1In a mixing bowl, combine the drained tuna, 1/2 cup breadcrumbs, chopped onions, chopped parsley, egg, Dijon mustard, lemon juice, salt, and black pepper.
2Mix well until all ingredients are evenly distributed.
3The mixture should hold together when pressed.
Set aside.
4In another bowl, prepare the breading by mixing 1 cup breadcrumbs, flour, paprika, garlic powder, onion powder, and salt.
Set aside.
5Using your hands, shape the tuna mixture into 8 equal-sized patties.
6Each patty should be about 1/2 inch thick and hold together firmly.
7If the mixture is too sticky, add a bit more breadcrumbs.
8If it is too dry, add a small amount of water.
9Dredge each patty in the flour mixture, ensuring it is evenly coated.
10Shake off any excess flour.
11Then, dip the patty into the beaten egg, allowing any excess to drip off.
12Finally, coat the patty in the breadcrumb mixture, pressing gently to adhere.
13Set the breaded patties on a plate.
14Heat the vegetable oil in a large frying pan over medium heat until it reaches 350°F.
15Add 2-3 patties at a time, being careful not to overcrowd the pan.
16Cook for 3-4 minutes on each side, or until golden brown and crispy.
17Use a spatula to flip the patties gently.
18The patties should be firm to the touch and easily release from the pan.
19Once all the patties are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
20Serve the tuna fish cakes hot with your favorite dipping sauce, such as tartar sauce or lemon aioli.

🔧Equipment

Mixing bowl
Frying pan
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. You can also add a pinch of cayenne pepper to the breading mixture for a spicy kick.

Watch Video Of How Crispy Tuna Fish Cakes Works

These tuna fish cakes are perfect for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

They’re also great because they can be made ahead of time and stored in the fridge or freezer for later use.

My family loves serving these with a side of coleslaw or potato salad for an easy meal that everyone will enjoy.

❓ Frequently Asked Questions About Crispy Tuna Fish Cakes

1. What type of tuna should I use?

You can use either canned light or dark tuna for this recipe. If you want a milder flavor, go with light tuna; if you prefer a stronger taste, use dark tuna.

2. Can I substitute the mayonnaise?

Yes, you can use Greek yogurt or sour cream as a substitute for mayonnaise if you prefer a lighter version.

3. How do I prevent the cakes from falling apart?

Make sure to chill the mixture in the fridge before shaping the cakes, and don’t overmix the ingredients.

4. Can I make these ahead of time?

Yes, you can make the mixture up to 24 hours in advance and store it in the fridge or freeze it for later use.

5. How do I reheat these?

You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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