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  • glennapritzlaff

Tuna Cakes

Tuna cakes may seem humble in appearance or ingredients but they are worthy in flavor. These come together in 15 minutes from start to finish and you probably have everything on hand to make them. I fry them in a combination of canola oil and olive oil because I think olive oil can taste over powering. If you love olive oil, just use it but be careful not to make it too hot because it will burn faster than vegetable or canola oil.

What you need:

2 cans of Albacore tuna

1 scallion

1/2 a red pepper

1 tsp dried parsley

salt and pepper

1/4 cup panko

1 egg

Tartar Sauce:

1/2 cup mayo

2 tsp capers and juices

1-2 tsp lemon juice (light squeeze of 1/2 a lemon)

1/2 tsp salt and pinch of pepper

2 tsp dried dill

2 tsp dried

Mix all together and allow 10-15 minutes for flavors to blend.

(would also be good with a little dijonaisse…mayo and dijon mixed together or even a little spicy mayo if you wanted to mix together some

sriracha or harissa paste in with mayo for something different)

Begin by finely chopping the red bell pepper and scallion and add it to a mixing bowl. Add one whole egg, panko, herbs, salt and pepper. Rinse and drain the tuna. Mix it all together with a spoon and form into patties. It’s ok to press tightly or use a ring to form them.

Add just enough oil to cover the bottom of the pan and turn to medium heat. It should be hot but not smoking, just gentle bubbles in the oil. Allow the oil to warm up and then carefully add the patties one at a time. Allow to cook for 5 minutes without disturbing and the carefully flip over for another 5 minutes. Serve with your sauce of choice and a side salad : )

These would also make great sandwiches on a burger bun. Enjoy!

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