Easy Canned Tuna Cakes combine tuna, eggs, mayonnaise, lemon juice, onion, dijon mustard, bread crumbs and just a few other simple ingredients for a delicious, crowd pleasing appetizer.
From the recipe collection of Tara Ippolito
I can’t even get over absolutely delicious and easy to make these canned tuna cakes are. They’re also a fraction of the cost that it would be to make crab cakes and I truly could not even taste the difference. This is a recipe that would be fantastic to make for any holiday, fancy dinner party or for a casual dinner at home.
They're super versatile and perfect for just about any occasion. Every time I make them, I get rave reviews. People can never believe how simple the ingredients are, too. Everything just comes together perfectly. Give them a try for your next party and watch how fast they go.
How can I keep the tuna cakes from falling apart?
There are a couple do things you can do to ensure that your parties keep they’re shape when being fried.
- Don’t make them too big. Keep there size smaller and easier to manage.
- Form the patties and pop them in the fridge for at least an hour or two. This will really ensure they hold their shape.
- Make sure your cooking oil is hot and read to go! Adding the tuna cakes too early won’t give them that crispy crust we’re looking for and they could easily break apart.
- Don’t fuss with them too much when they’re frying either. Let the oil do it’s thing. Flip the tuna cakes over once you see the edges start to brown.
Ingredients
Here's everything you'll need to make this delicious appetizer. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Canned Tuna- The star of the show! Keeps this appetizer packed with protein.
- Mayonnaise- Adds creaminess and acts a binder.
- Eggs- Holds the tuna cakes together.
- Dijon Mustard- Adds a slight tang.
- Celery Seed- Adds a subtle, savory flavor that enhances the fish.
- Salt and Pepper- Enhances the flavor of all the other ingredients.
- Panko Breadcrumbs- Adds body to the dish and a light, fluffy texture.
- Lemon Juice- Brings a bright, fresh splash of acidity.
- Onion- Adds a bit of crunch and flavor.
- Fresh Parsley- Adds a pop of freshness and color.
- Sriracha- Brings just the right amount of heat without making the tuna cakes spicy.
How To Make Them
Heres how to make these delicious tuna cakes. You can find the full ingredients list along with instructions on the recipe card below.
In a medium sized bowl, combine the tuna, eggs, mayonnaise, lemon juice, salt and pepper, celery seed, onion, dijon mustard, parsley, sriracha and bread crumbs.
PRO TIP: Be sure to drain the caned tuna very well. This will be the difference between crispy cakes and mushy ones.
Form them in to small patties about 2" wide and lay them down on a parchment paper lined baking sheet. Cover, and place them into the fridge for 1-2 hours.
PRO TIP: Placing them in the fridge will help them stay intact while frying.
In a large skillet, heat the oil over medium high heat and pan fry the tuna cakes on both sides for about 2-3 minutes or until golden brown and crispy.
PRO TIP: If you're trying to flip the cakes and they're not moving, give them an extra minute. Once a crust forms, they will remove from the pan easily and flip with no problem.
Drain them on paper towels or a wire rack when done. Serve warm and enjoy!
Should I Use Canned Tuna In Oil Or Water?
That depends on your preference because they both work. Tuna packed in water will be more mild and taste less strong. While tuna packed in oil will give a much deeper tuna flavor. The choice is yours.
Can These Be Made Ahead Of Time?
Absolutely they can be. Form the tuna mixture into patties, cover and place them in the fridge for up to 3 days. They can also be frozen for up to 3 months. Cook them as directed once you're ready to serve them.
What Should I Serve These With?
Tuna cakes like this can be simply served with a few fresh squeezes of lemon juice on top or along side my delicious Homemade Tartar Sauce.
Canned Tuna Cakes Recipe
Equipment
- Parchment Paper
- baking sheet
Ingredients
- 8 Oz (2 Cans) Tuna, drianed
- 2 Eggs
- ½ Cup Mayonnaise
- ½ Lemon, juiced
- Salt and Pepper to taste
- ½ teaspoon Celery Seed
- 2 Tbs Onion, minced
- 1 Tbs Dijon Mustard
- ¼ Cup Fresh Parsley, chopped
- 1 Cup Panko Breadcrumbs
- 1 Tbs Sriracha hot sauce
- 4 Tbs Canola oil (add more as needed)
Instructions
- In a medium sized bowl, combine the tuna, eggs, mayonnaise, lemon juice, salt and pepper, celery seed, onion, dijon mustard, parsley, sriracha and bread crumbs
- Form them in to small patties about 2" wide and lay them down on a parchment paper lined baking sheet. Cover, and place them into the fridge for 1-2 hours.
- In a large skillet, heat the oil over medium high heat and pan fry the tuna cakes on both sides for about 2-3 minutes or until golden brown and crispy.
- Drain them on paper towels or a wire rack when done. Serve warm and enjoy!
Other Easy Seafood Recipes
If you like super easy to make seafood recipes like this one, you have to try this Viral Lobster Pasta, Honey Mustard Salmon and Hot Crab Dip.
Martha Anne Moore says
Can these be made in an air fryer?
Donna Squires Montgomery says
How many servings ?
Anonymous says
How do you think this would at fry?
Anonymous says
Very good! Just enough spice, not over the top!
Al Dente Diva says
Hi Tami, thanks so much for trying them and letting me know. Love the adjustments you made. Thank you!
Tami says
I just made this using canned pink salmon. I have to eat gluten free so I substituted corn meal for the bread crumbs. It was a huge hit with my family!
Al Dente Diva says
Oppps sorry just corrected it. Thank you! 1/2 cup
Anonymous says
How much mayonnaise?
Al Dente Diva says
Heyyyy thanks for stopping by the site and for the Pintrest love ??
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