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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.