Tuna Cakes
4 - 5 large servings or 8 – 9 small Elevate humble canned tuna with this quick and delicious Tuna Cakes recipe. Ready in just 30 minutes, these savory patties are a flavorful mix of tuna, tangy Dijon mustard, and fresh herbs, pan-fried to golden-brown perfection. They are a fantastic option for a speedy appetizer or a satisfying main course. x saved Tom the Chef Founder August 25, 2025 30 min.30 min.2/5 30 min. 30 min. 2/5 Tools: 1x Measuring Spoons1x Measuring Cups1x Chef’s knife1x Cutting Board1x Colander1x Medium Mixing Bowl (3 – 4 QT)1x Lemon Squeezer (Optional)1x Silicone Spatula1x Baking Sheet (or plate)1x Parchment Paper1x Disher (4 OZ for large portions or 2 FL oz disher for small portion or set of spoons )1x Large Fry Pan or Sauté Pan (12" or more, preferably nonstick)1x Turner1x Cooling Rack (or plate with paper towel) 1x Measuring Spoons 1x Measuring Cups 1x Chef’s knife 1x Cutting Board 1x Colander 1x Medium Mixing Bowl (3 – 4 QT) 1x Lemon Squeezer (Optional) 1x Silicone Spatula 1x Baking Sheet (or plate) 1x Parchment Paper 1x Disher (4 OZ for large portions or 2 FL oz disher for small portion or set of spoons ) 1x Large Fry Pan or Sauté Pan (12" or more, preferably nonstick) 1x Turner 1x Cooling Rack (or plate with paper towel) Or serve as a sandwich. Directions: All the ingredients you need to prepare delicious Tuna Cakes. 1. Tuna Preparation: Let’s start the preparation of Tuna Cakes with the tuna preparation. 1.1. Place the tuna in a strainer to allow the liquid to drain. Note: A small amount of residual liquid can be present. 1.2. Then, place it in a medium bowl. 1.3. Using a fork, smash any large pieces of tuna if present. 2. Form Tuna Cakes: 2.1. To create the tuna cake dough, add to the mixing bowl: 3 eggs 3 TBSP of Dijon mustard Juice from 1 lemon ¼ cup of fresh chives – finely chopped 2 TBSP of fresh parsley 2 cloves of garlic – grated ½ TSP of paprika ½ TSP of smoked paprika Optional: ½ TSP of cayenne pepper ½ TSP of salt ½ TSP of ground pepper ¾ cup of breadcrumbs Thoroughly stir together with a spatula until nicely combined and the tuna cake dough is formed. 2.2. Check the consistency of the dough and add up to ¼ cup of breadcrumbs to thicken it if needed. Important: The tuna cake dough can be slightly sticky but needs to be firm enough to form into patties. Test by trying to create one patty yourself by hand. Keep in mind that we are going to freeze the patties shortly before cooking, which will make them even more compact, so be willing to accept some stickiness and softness. The tuna cake dough can be slightly sticky but needs to be firm enough to form into patties. Test by trying to create one patty yourself by hand. Keep in mind that we are going to freeze the patties shortly before cooking, which will make them even more compact, so be willing to accept some stickiness and softness. 2.3. Then, using a 4 FL OZ disher or a ½-cup measuring cup for large tuna cakes, or a 4 FL OZ disher or a ¼-cup measuring cup for small tuna cakes, scoop portions for each tuna cake patty and place them on a baking sheet lined with parchment paper. Notes: A disher with a trigger will make the entire process more streamlined. If you are using a measuring cup, you may need to use a knife to release the dough from the cup. A disher with a trigger will make the entire process more streamlined. If you are using a measuring cup, you may need to use a knife to release the dough from the cup. 2.4. When all the patties are formed, let them settle and slightly harden in the freezer for at least 15 minutes, but preferably for about 30 minutes (no need to cover them). 3. Pan Fry: Note: Based on the size of your pan, you may have to work in batches. 3.1. Preheat the fry pan on medium-high heat with ¼ cup of frying oil. 3.2. Carefully place the tuna cakes in the pan and cook on one side for about 4-5 minutes. Notes: During this time, the tuna cakes should develop a nice color (not pale but not burned, either), and be partially cooked. If your burner is too powerful, you may have to reduce the heat slightly to prevent burning. If your burner is too weak, you may have to increase the heat or extend the cooking time. During this time, the tuna cakes should develop a nice color (not pale but not burned, either), and be partially cooked. If your burner is too powerful, you may have to reduce the heat slightly to prevent burning. If your burner is too weak, you may have to increase the heat or extend the cooking time. 3.3. Then, turn them to the other side and cook until the other side has a good color and the tuna cakes are cooked through (usually for 3-5 minutes). Important: They should reach a minimum safe serving temperature of 160°F at the thickest point; check with a food thermometer. 3.4. Remove from the pan, place it on the cooling rack or plate with a paper towel for about a minute to release excessive cooking fat. 4. Plating and Serving Tuna Cakes: 4.1. Place the tuna cakes on a plate. 4.2. Gently drizzle them with fresh lemon juice and sprinkle them with salt and pepper. 4.3. Decorate with a slice of lemon and, optionally, fresh herbs. 4.4. Serve with tartar sauce and herb baguette for an appetizer, or with your favorite sides for a main course. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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