Canned Tuna Cakes Recipe
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.
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!