Description
These Tuna Fish Cakes are a quick and delicious seafood dish made with canned tuna, breadcrumbs, and flavorful seasonings. Crispy on the outside and tender inside, they make a perfect main course for a budget-friendly and easy meal. Serve warm with lemon wedges or your favorite dipping sauce for a satisfying dinner.
Ingredients
Scale
Tuna Fish Cakes Ingredients
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup plain breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- Lemon wedges for serving (optional)
Instructions
- Mix Ingredients: In a large bowl, combine the drained tuna, breadcrumbs, onion, parsley, mayonnaise, egg, Dijon mustard, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Patties: Shape the mixture into 6 evenly sized patties using your hands to ensure uniform cooking and presentation.
- Heat Oil: Place a large skillet over medium heat and add the olive oil. Heat until the oil is hot and shimmering, ready for frying.
- Cook Patties: Add the tuna cakes carefully to the skillet. Cook each side for 3 to 4 minutes until the cakes turn golden brown and crispy on the outside.
- Drain and Serve: Remove the cooked tuna cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges or your preferred dipping sauce.
Notes
- For a crispier crust, chill the patties for 15 minutes before frying.
- Substitute panko breadcrumbs for a lighter, crunchier texture.
- Add a dash of hot sauce to the mixture for an extra kick of flavor.
- Leftovers can be refrigerated and reheated in a skillet for best texture.
