Transform canned tuna with my quick and easy Tuna Cakes recipe! Ready in only 30 minutes, these delicious patties are a mix of savory tuna, tangy Dijon, and fresh herbs, pan-fried to golden perfection. I love serving them as either an impressive appetizer or a satisfying main course.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
To help you achieve the best results with my Tuna Cakes recipe, I want to walk you through some of the most important steps in greater detail. From choosing the right tuna to getting that perfect golden-brown crust, these tips will ensure your tuna patties are flawless every time.
The foundation of great Tuna Cakes starts with the canned tuna itself. My recipe calls for three 5-ounce cans of tuna, which should yield a total of 12 ounces of meat after draining. You can use any type of tuna you like or have on hand. Tuna packed in olive oil will give you a superior flavor, while tuna in water will be lighter in calories. Whichever you choose, the most critical step is to drain it properly. I place the tuna in a strainer to let the liquid drain away. It’s okay for a small amount of residual liquid to be present, but no more than that. Once drained, I place it in a bowl and use a fork to break up any large pieces.
Once the tuna is prepared, it’s time to create the “dough” that binds the Tuna Cakes together and infuses them with flavor. To the bowl with the tuna, I add 3 eggs, 3 tablespoons of Dijon mustard, the juice from one lemon, fresh chives and parsley, grated garlic, paprika, smoked paprika, salt, pepper, and an optional dash of cayenne for a light, spicy kick . I start by adding ¾ cup of breadcrumbs to the mix. Then, I use a spatula to stir everything together thoroughly until it’s nicely combined. The goal is a dough that is slightly sticky but still firm enough to form into patties. You can check the consistency and add up to another ¼ cup of breadcrumbs if it needs to be thickened.
This next step is key to making sure your Tuna Cakes hold their shape perfectly during cooking. After mixing the dough, I portion it out onto a baking sheet lined with parchment paper. For large patties, I use a 4 FL OZ disher or a ½-cup measuring cup; for smaller appetizer-sized cakes, a 2 FL OZ disher or a ¼-cup measuring cup works well. A disher with a trigger can make this process more streamlined. Once portioned, I gently press down on each one to form patties that are about ¾ to 1 inch high, trying to keep the height consistent for even cooking. Then, the most important part: I place the baking sheet with the formed patties into the freezer for at least 15 minutes, but preferably for about 30 minutes. This time in the freezer allows them to settle and harden, which makes them much more compact and easier to handle when frying.
To get that perfect golden crust on your Tuna Cakes, you’ll want to master the pan-frying technique. I start by preheating a large, preferably nonstick, fry pan on medium-high heat with about ¼ cup of frying oil. Depending on your pan size, you may need to work in batches. I carefully place the chilled tuna patties in the hot pan and cook them on one side for about 4-5 minutes. During this time, they should develop a nice color—not pale, but not burned. You might need to adjust your stove’s heat to prevent burning or to ensure they brown properly. Then, I turn them to the other side and continue cooking for another 3-5 minutes, until that side also has good color and the cakes are cooked through.
To get that perfect golden crust on your Tuna Cakes, you’ll want to master the pan-frying technique. I start by preheating a large, preferably nonstick, fry pan on medium-high heat with about ¼ cup of frying oil. Depending on your pan size, you may need to work in batches. I carefully place the chilled tuna patties in the hot pan and cook them on one side for about 4-5 minutes. During this time, they should develop a nice color—not pale, but not burned. You might need to adjust your stove’s heat to prevent burning or to ensure they brown properly. Then, I turn them to the other side and continue cooking for another 3-5 minutes, until that side also has good color and the cakes are cooked through.
The final presentation makes these Tuna Cakes feel truly special. Once they’ve rested for a moment, I place them on a plate and give them a gentle drizzle of fresh lemon juice and a sprinkle of freshly ground salt and pepper. To make the plate look even more appealing, I decorate it with a slice of lemon and optionally some fresh herbs. How you serve them is up to you! For a sophisticated appetizer, I suggest pairing them with tartar sauce and an herb baguette. For a satisfying main course, they are wonderful with your favorite sides.
(click on any ingredients and tool to learn more on CookingHub.com)
Advertisement:
Share
Click on the icons below to share "Title of the item to share"