Description
These Tuna Fish Cakes are a quick and delicious seafood dish made with canned tuna, seasoned with herbs and spices, and pan-fried to golden perfection. Perfect as a snack, appetizer, or light meal, they combine crispy texture with a flavorful, moist interior.
Ingredients
Scale
Main Ingredients
- 2 cans (5 oz each) tuna, drained
- 1/2 cup breadcrumbs (or panko)
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons green onions, finely chopped
- 2 tablespoons olive oil (for frying)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the drained tuna, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, parsley, salt, pepper, garlic powder, paprika, and green onions. Stir thoroughly until all ingredients are evenly incorporated.
- Form Patties: Shape the mixture into small patties about 2 inches in diameter, ensuring they hold together well to prevent breaking during cooking.
- Heat Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat, making sure the oil is hot enough to sizzle gently but not smoke.
- Cook Patties: Place the tuna patties into the skillet and cook for 3-4 minutes on each side, or until they become golden brown and crispy on the outside.
- Drain Excess Oil: Transfer the cooked tuna cakes to a plate lined with paper towels to absorb any excess oil and keep them crispy.
- Serve: Serve the tuna fish cakes warm, accompanied by your favorite dipping sauce or a fresh squeeze of lemon juice for added brightness.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can adjust the seasoning by adding more herbs or spices such as dill or cayenne pepper according to taste.
- These cakes can be baked at 375°F for 15-20 minutes as a healthier alternative to frying.
- Ensure the oil is hot enough before frying to prevent the patties from absorbing too much oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
