Delicious Tuna Fish Cakes Recipe (Quick and Easy)

There’s something so comforting about a dish that takes you back to childhood, isn’t there? Tuna fish cakes remind me of cozy family dinners and easy weeknight meals that brought everyone together. This recipe is not only quick and simple, but it also brings a wave of nostalgia and warmth to your kitchen. You’ll love how easy it is to whip these up, and they make for a perfect meal or snack any time of the day!

Why You’ll Love Tuna Fish Cakes

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 2 cans (5 oz each) tuna, drained – Look for good-quality tuna for the best flavor.
• 1 cup breadcrumbs – You can use store-bought or make your own for a fresher touch.
• 1/2 cup finely chopped onion – This adds a lovely sweetness and texture.
• 1/4 cup chopped fresh parsley – Fresh herbs brighten up the flavor.
• 1/4 cup mayonnaise – This keeps the cakes moist and adds creaminess.
• 1 large egg – Acts as a binder to hold everything together.
• 1 teaspoon Dijon mustard – A little kick that enhances the flavor.
• 1 teaspoon lemon juice – Freshens up the taste beautifully.
• Salt and pepper to taste – Essential for bringing out all the flavors.
• Oil for frying – Choose a neutral oil like canola or vegetable oil.

How to Make Tuna Fish Cakes

Let’s get cooking! Follow these simple steps, and you’ll have delicious tuna fish cakes in no time.

1. In a large mixing bowl, combine the drained tuna, breadcrumbs, chopped onion, parsley, mayonnaise, egg, Dijon mustard, lemon juice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Shape the mixture into cakes, about 2 to 3 inches in diameter. You can use your hands or a cookie cutter for uniform shapes.
3. Heat oil in a skillet over medium heat. Make sure the oil is hot enough to sizzle when you add the cakes.
4. Once the oil is hot, carefully add the tuna cakes to the skillet. Avoid overcrowding the pan, as this can lower the temperature of the oil.
5. Cook for 4-5 minutes on each side or until golden brown and crispy. You want that delightful crunch!
6. Remove from the skillet and drain on paper towels before serving. This helps get rid of any excess oil.

Substitutions & Additions

Feel free to customize your tuna fish cakes! You can swap out the fresh parsley for dill or chives for a different flavor profile. If you want a bit more zest, add some chopped jalapeños or diced bell peppers. And for those who love a hint of spice, a dash of cayenne pepper might just do the trick!

Tips for Success

• Don’t skip the draining step! Excess liquid can make your cakes mushy.
• For extra flavor, try adding some garlic powder or onion powder to the mix.
• If you want to prep ahead, you can shape the cakes and refrigerate them for up to a day before frying.

How to Store Tuna Fish Cakes

Tuna fish cakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, place the uncooked cakes on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a zip-top bag for up to 2 months. When you’re ready to enjoy, just fry them straight from frozen!

FAQs

Can I bake these instead of frying? Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through for even cooking.

What can I serve with tuna fish cakes? They pair beautifully with a fresh salad, tartar sauce, or even a squeeze of lemon.

Are these gluten-free? You can easily make them gluten-free by using gluten-free breadcrumbs.

Can I use fresh tuna instead of canned? Absolutely! Just be sure to cook and flake it before mixing.

Now that you have this delightful recipe, it’s time to enjoy some homemade tuna fish cakes! For more delicious recipes, check out the easy chicken souvlaki recipe grilled to perfection or the easy air fryer salmon bowl with avocado orange salsa recipe for treats you will love!

If you loved this recipe, make sure to follow our Pinterest account for more inspiration!

Tuna Fish Cakes

There's something so comforting about a dish that takes you back to childhood, isn’t there? Tuna fish cakes remind me of cozy family dinners and easy weeknight meals that brought everyone together. This recipe is not only quick and simple, but it also brings a wave of nostalgia and warmth to your kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Tuna Fish Cakes

• 2 cans tuna drained (5 oz each)
• 1 cup breadcrumbs store-bought or homemade
• 1/2 cup finely chopped onion adds sweetness and texture
• 1/4 cup chopped fresh parsley for flavor
• 1/4 cup mayonnaise for moisture
• 1 large egg acts as a binder
• 1 teaspoon Dijon mustard for flavor enhancement
• 1 teaspoon lemon juice for freshness
• Salt and pepper to taste
• Oil for frying

Equipment

• Large Mixing Bowl
• Skillet
• Paper Towels

Method

 

1. Step 1: In a large mixing bowl, combine the drained tuna, breadcrumbs, chopped onion, parsley, mayonnaise, egg, Dijon mustard, lemon juice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Step 2: Shape the mixture into cakes, about 2 to 3 inches in diameter.
3. Step 3: Heat oil in a skillet over medium heat. Once the oil is hot, carefully add the tuna cakes to the skillet.
4. Step 4: Cook for 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels before serving.

Notes

Tuna fish cakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, place the uncooked cakes on a baking sheet lined with parchment paper and freeze until solid.