Description
Delicious and easy-to-make tuna fish cakes with a crispy exterior and soft, flavorful interior, perfect for weeknight dinners or casual get-togethers.
Ingredients
- 2 cans (5 oz each) tuna, drained
- 1/2 cup breadcrumbs (or almond flour for keto/gluten-free)
- 1 egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup finely chopped onion
- 1/4 cup chopped parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, combine the drained tuna, breadcrumbs, egg, mayonnaise, mustard, chopped onion, parsley, garlic powder, salt, and pepper. Mix thoroughly until well combined.
- Shape the mixture into 4-6 patties.
- Prepare a frying pan by heating olive oil over medium heat.
- Once the oil is shimmering, gently place the patties in the skillet. Cook for 3-4 minutes on each side until golden brown.
- Alternatively, air-fry at 375°F for 10 minutes, flipping halfway through.
- Serve warm with lemon wedges or your favorite dipping sauce.
Notes
Mix the ingredients gently to avoid tough cakes. Use fresh parsley and experiment with herbs for a unique twist. For gluten-free, substitute breadcrumbs with almond flour.
