Main Course Recipes

Tuna Cakes

4 - 5 large servings or 8 – 9 small

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. Read More

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Tom the ChefPublished: 12.28.2025

Main Course Recipes

Dairy-free

30 min.

2/5

3157 calories Per Entire Recipe Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Key Parts of the Tuna Cakes Recipe

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.

Choosing and Preparing the Canned Tuna

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.

Creating the Flavorful Tuna Cake “Dough”

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.

Steel bowl with eggs, breadcrumbs, herbs, and tuna chunks for Tuna Cakes, spatula resting inside.

The Crucial Forming and Freezing Technique

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.

Mastering the Pan-Frying Process

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.

Mastering the Pan-Frying Process

Plating and Serving Your Delicious Tuna Cakes

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.

Tuna Cakes

4 - 5 large servings or 8 – 9 smallTom the ChefPublished: 12.28.2025 ☆☆☆☆☆0x(write a review)👁305x

30 min.

2/5

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Ingredients:

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Tuna Cakes:

3 cans of canned tuna - drained

3 PCS of eggs

3 TBSP of Dijon mustard

1 Juice from 1 lemon

¼ cup of fresh chives - finely chopped (or 2 TBSP of dry)

2 TBSP of fresh parsley - fresh (or 1 TBSP of dry)

2 cloves of garlic - peeled and grated (or pressed)

½ TSP of paprika

½ TSP of ground smoked paprika

Optionally: ½ TSP of ground cayenne pepper (gives a meal a light, spicy kick)

½ TSP of salt

½ TSP of ground pepper - ideally freshly ground

¾ - 1 cup of breadcrumbs (regular) (adjust if needed)

¼ cup of frying oil (any kind) (adjust if needed)

Final touch:

Drizzle of lemon juice (adjust if needed)

lemon - sliced (adjust if needed)

fresh herbs of your choice - finely chopped (adjust if needed)

Pinch of salt

Pinch of black pepper - ideally freshly ground (adjust if needed)

* Each tuna can should be 5 OZ before draining and 4 OZ after draining = total 12 OZ after draining; add more cans of tuna if the tuna has less meat than usual. Use any tuna you like or have available. Tuna in olive oil will have a superior flavor, while tuna in water (its own juices) will be lighter in calories. With either option, make sure the tuna is drained. A small amount of residual liquid can be present, but no more than that.

Tools:

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1x Colander

1x Medium Mixing Bowl (3 – 4 QT)

1x Lemon Squeezer (Optional)

1x Silicone Spatula

1x Baking Sheet (or plate)

1x Parchment Paper

1x Disher (4 OZ for large portions or 2 FL oz disher for small portion or set of spoons )

1x Large Fry Pan or Sauté Pan (12" or more, preferably nonstick)

1x Turner

1x Cooling Rack (or plate with paper towel)

Nutrition per entire recipe (whole batch):

Estimated

Calories 3157 Protein 373.5 g Fat 169.8 g Saturated fat 27.6 g Carbohydrate 16.5 g Sugars 4.0 g Fiber 5.8 g Sodium 6429 mg Cholesterol 774 mg

Dairy-free

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

Tuna Cake - steps-02 — All the ingredients you need to prepare delicious Tuna Cakes.

1.Tuna Preparation:

Let’s start the preparation of Tuna Cakes with the tuna preparation.

1.1.

Place the tuna in a strainer to allow the liquid to drain.

Note:

A small amount of residual liquid can be present.

1.2.

Then, place it in a medium bowl.

1.3.

Using a fork, smash any large pieces of tuna if present.

2.Form Tuna Cakes:

2.1.

To create the tuna cake dough, add to the mixing bowl:

3 eggs

3 TBSP of Dijon mustard

Juice from 1 lemon

¼ cup of fresh chives – finely chopped

2 TBSP of fresh parsley

2 cloves of garlic – grated

½ TSP of paprika

½ TSP of smoked paprika

Optional: ½ TSP of cayenne pepper

½ TSP of salt

½ TSP of ground pepper

¾ cup of breadcrumbs

Thoroughly stir together with a spatula until nicely combined and the tuna cake dough is formed.

2.2.

Check the consistency of the dough and add up to ¼ cup of breadcrumbs to thicken it if needed.

Important:

The tuna cake dough can be slightly sticky but needs to be firm enough to form into patties.
Test by trying to create one patty yourself by hand. Keep in mind that we are going to freeze the patties shortly before cooking, which will make them even more compact, so be willing to accept some stickiness and softness.

2.3.

Then, using a 4 FL OZ disher or a ½-cup measuring cup for large tuna cakes, or a 4 FL OZ disher or a ¼-cup measuring cup for small tuna cakes, scoop portions for each tuna cake patty and place them on a baking sheet lined with parchment paper.

Notes:

A disher with a trigger will make the entire process more streamlined.
If you are using a measuring cup, you may need to use a knife to release the dough from the cup.

2.4.

When all the portions are on the baking sheet, gently press down on the center of each to form tuna cakes about ¾ to 1 inch high, and then shape the sides with a spatula.

Note:

The exact height is up to you but try to keep the height consistent for even cooking.

2.5.

When all the patties are formed, let them settle and slightly harden in the freezer for at least 15 minutes, but preferably for about 30 minutes (no need to cover them).

3.Pan Fry:

Note: Based on the size of your pan, you may have to work in batches.

3.1.

Preheat the fry pan on medium-high heat with ¼ cup of frying oil.

3.2.

Carefully place the tuna cakes in the pan and cook on one side for about 4-5 minutes.

Notes:

During this time, the tuna cakes should develop a nice color (not pale but not burned, either), and be partially cooked.
If your burner is too powerful, you may have to reduce the heat slightly to prevent burning.
If your burner is too weak, you may have to increase the heat or extend the cooking time.