Description
Delicious and easy-to-make Tuna Fish Cakes featuring canned tuna, breadcrumbs, and fresh herbs, pan-fried to a golden crisp. Perfect for a quick dinner or a tasty snack, served warm with lemon wedges.
Ingredients
Scale
Main 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
- Prepare the mixture: In a large bowl, combine the drained tuna, breadcrumbs, chopped onion, parsley, mayonnaise, egg, Dijon mustard, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well blended into a cohesive mixture.
- Form patties: Using your hands, shape the mixture into 6 evenly sized patties, ensuring they hold together well without being too compacted.
- Heat the skillet: Place a large skillet over medium heat and add the olive oil. Allow the oil to heat up until shimmering but not smoking.
- Cook the tuna cakes: Carefully place the patties in the hot skillet. Cook each side for 3 to 4 minutes or until the cakes turn golden brown and develop a crispy crust.
- Drain excess oil: Remove the cooked tuna cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the tuna fish cakes warm, garnished with lemon wedges or your preferred dipping sauce for added flavor.
Notes
- For a crispier crust, chill the patties for 15 minutes before frying.
- Substitute plain breadcrumbs with panko for a lighter, crunchier texture.
- Add a dash of hot sauce to the mixture for a spicy kick.
- Leftovers can be refrigerated and reheated in a skillet to retain crispiness.
