Crispy Tuna Cakes (Printable)

Golden crispy cakes with tender tuna, vegetables, and aromatic seasonings. Perfect quick lunch option.

# Ingredient List:

01 - 2 cans (5 oz each) tuna in water, drained

02 - 1 large egg

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

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

13 - 2-3 tablespoons olive oil

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.

01 -

They transform humble canned tuna into something that feels special and restaurant worthy
The crispy exterior gives way to the most tender, flavorful center you can imagine
Everything comes together in under 30 minutes with ingredients you probably already have

02 -

Chill the mixture for 15 minutes if it feels too soft to shape, but do not let it sit longer or the texture gets weird
Do not press down on the cakes while they cook, you want to preserve that light, tender interior
Letting them rest on paper towels for just a minute keeps them crispy instead of soggy

03 -

Panko breadcrumbs give you that extra crispy exterior that makes these feel restaurant quality
Pat the tuna dry before mixing prevents soggy cakes that fall apart in the pan