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(5-6 oz) can solid white tuna packed in water
cup Italian Style Bread Crumbs
shallot, finely chopped
tbsp finely chopped fresh parsley
sprig rosemary, stem removed and leaves finely chopped
In a medium bowl, combine the tuna, bread crumbs, shallot, parsley, rosemary and egg. Take care to break apart the tuna, so it really mixes up well.
Add the lime juice and stir well. Divide the mixture into four portions and form patties (about 1 inch thick).
Add the olive oil to a 12-inch skillet. Heat oil on medium heat. Add the tuna patties and cook for 4-5 minutes per side, until golden brown.
Crispy snacks for dinner parties are always a hit, and these delightful tuna cakes will be no exception. I’m using solid white albacore tuna in today’s recipe because the firm texture, light color, and fresh taste is perfect for tuna cakes.
This tuna cake recipe was inspired by my mother-in-law, whose family recipe for tuna cakes (using saltine crackers) has been famous around here for many years.
I’ve updated this version to use breadcrumbs for extra flavor and an extra egg for firmness. If you like this, you will also like these salmon cakes.
And of course, since I’m always trying to keep my recipes as short and simple as possible, this tuna cake recipe has only four ingredients. You can knock these out in just minutes!
It helps to have a good nonstick pan when you make these. I always buy a nonstick pan that’s dishwasher safe, affordable, PFOA free, and has a handle that stays cool.
I have this Ecolution Artistry Non-Stick Pan, so I can vouch for it being an excellent choice that won’t break the bank.
There are several ways to serve these tasty tuna cakes. For the grown-ups, I recommend a little alfredo or Mornay sauce for luxurious dipping. For the younger crowd, you can have a bottle of ketchup handy.
They make an excellent first course or bar snack while dinner’s cooking, or if you make enough of them, you can serve them as a main course.
It’s a great way to get in some lean protein, healthy fat, plus vitamins and minerals.
See that firm and flaky tuna texture? That’s why solid white albacore works so well in tuna cakes.
How to Make It
Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, tuna, mustard, 2 teaspoons parsley, lemon rind, salt, pepper, and garlic powder. Mix to combine.
Fill a 1/3-cup dry measuring cup with tuna mixture. Invert onto work surface gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.
Heat oil in a large skillet over medium. Add tuna cakes to pan cook 3 to 4 minutes on each side, until bottoms are golden.
Arrange arugula on a plate. Toss with 1 tablespoon lemon juice. Place tuna cakes over arugula. Add hummus and remaining 1 tablespoon lemon juice. Garnish with chopped fresh parsley, if desired.
Quick and Easy Tuna Cakes ready in 15 minutes
A few months ago, I was trying out a couple of easy recipes to share with you here. I noticed that I kept going back to this one on those lazy nights that you are not sure what to have for dinner. Yes, I know we all have those moments when we don’t know what to eat.
The great part of this recipe is that it needs less than 10 ingredients. These ingredients usually are found in every pantry, and in case you don’t have one of them, no sweat. In the recipe notes, I will include some substitutions in case you need them.
This recipe consists of a few basic ingredients, and a couple of spices that will give the easy tuna cakes its flavor. You will need are the following:
- 2 cans of tuna in water
- panko breadcrumbs
- 1 egg
- salt & pepper
- dijon mustard
In a mixing bowl just mix all the ingredients and form the tuna cakes. These two steps were your preparation.
The next step will be the cooking, heat up a medium non-stick skillet. If you have a griddle it would be better so you can cook more at once. Add the tuna cakes on the non-stick skillet and cook for 2 minutes on each side or until golden brown.
Remove from pan and serve immediately. You can serve tuna cakes with a little mayonnaise or tartar sauce if you like.
These easy tuna cakes are also kids friendly. You can make sandwiches, or wraps with them if you like. I had one for breakfast the next morning, so I guess it is great for any time in the day. This recipe can be doubled without issues.
How to make it in advance
When you make tuna patties in advance, you can leave them in the refrigerator for up to two days without them going bad. Make sure they are wrapped up tightly or you can put them into an airtight container.
If you want them to last even longer, freeze them. I'll show you how to freeze them in a bit.
Flaky white tuna meat is seasoned and baked to perfection in these irresistibly delicious Tuna Cakes! This is an easy and inexpensive dinner or lunch idea that you really can&rsquot miss out on. Canned tuna is so underrated and underused that these tuna cakes will give you a fresh new idea on how to use it!
This isn&rsquot your mother&rsquos tuna recipe &ndash unless your mom makes tuna cakes already, which in that case, it might be similar. But still! Say goodbye to the days of tuna, mayo, and celery, and hello to these tuna cakes made with ingredients like Old Bay, hot sauce, and worcestershire.
Besides being seriously packed with flavor, these are also unbelievably easy to make. In the middle of the day, I usually don&rsquot want to stop everything I&rsquom doing to make lunch, but I make an exception for these easy tuna cakes! They take me just under 30 minutes to whip up, and they&rsquore just too good when served over fresh greens.
So whether you&rsquore making these bad boys for lunch or a lighter dinner, you&rsquore seriously going to love both the bold flavor and true simplicity of this!
Ingredients for easy tuna cakes:
- Egg &ndash Can be cold or room temperature.
- Parsley &ndash Finely chopped and fresh!
- Greek yogurt &ndash Keep it plain with no extra flavors.
- Dijon mustard &ndash This can NOT be substituted with plain yellow mustard! The flavor isn&rsquot the same.
- Worcestershire sauce &ndash This ingredient provides depth and delicious tanginess to the tuna cakes.
- Old Bay &ndash If you really love that extra hint of seafood flavor, toss in an extra teaspoon.
- Hot sauce &ndash Any brand will do! Just pick your favorite bottle.
- Lemon &ndash Just the zest is needed! However, the lemon juice itself is delicious when squeezed on top of the cooked tuna cakes before serving.
- Tuna &ndash Drain the cans before using.
- Saltine crackers &ndash Get to smashing! You only need the crumbs for this easy recipe.
How long will these tuna cakes stay fresh?
In an airtight container in the fridge, these any leftover tuna cakes you have will stay fresh for up to 3 days.
To reheat, I recommend popping them back in your oven, or toaster oven. They&rsquoll lose their original texture in the microwave.
How should I serve these?
Personally, I love serving my tuna cakes over a bed of fresh greens! Arugula&rsquos the best. However, you could also serve them next to some Pineapple Fried Rice for a fun, beachy vibe!
- Add some vegetables to these by stirring in some sweetcorn, peas or finely chopped spinach.
- Parsley goes really well with tuna, but you could use chives or dill instead in this recipe.
- Make these fish cakes even crispier by using Panko breadcrumbs.
- If you want to cook these quicker, and have them even crispier, then fry them. But we wanted to keep them as healthy as possible, so we baked them.
- For a little bit of crunch, add some chopped spring onions to the mixture.
Tuna Cakes Recipe: This Easy Tuna Patties Recipe Is Ready in 20 Minutes by 30Seconds Food
Instead of salmon patties, why not try this easy tuna cakes recipe? You can have it on the table for your family in about 20 minutes. Serve with tartar sauce or remoulade sauce.
Prep Time: 10 minutes
Cook Time: 10 minutes
- 2 cans tuna in water, drained
- 4 cloves garlic, minced
- 1/4 cup minced white onion or green onions
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- 1 egg
- 1/4 cup panko breadcrumbs or plain breadcrumbs
- 3 tablespoons mayonnaise
- 1/4 cup freshly grated Parmesan cheese
Here's how to make them:
- Combine all the tuna cake ingredients in a bowl. Season with salt and pepper, to taste. Mix well. Form into patties.
- In a shallow bowl, combine the breading ingredients. Season with salt and pepper.
- Heat a little olive oil in a skillet. Coat the tuna cakes with the breadcrumbs. Fry the patties in the hot oil until browned on both sides, about 3 to 5 minutes per side.
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Fresh Ahi Tuna Cakes
Tuna cakes are one of those dishes that my mother used to make. My siblings and I didn’t exactly look forward to them. Don’t get me wrong. My mom was a very good cook, and she inspired me in countless ways. But for this dish, she used canned tuna and celery. The tuna cakes she made were so dry that you had to slice them open and spread them with butter.I think the idea of buying and eating fresh tuna at that time was a foreign concept. Though my siblings and I ate my mother’s tuna cakes without complaint (okay maybe a few), I have always thought that this family staple could be made better by using fresh ahi tuna and some simple herbs and spices. My theory proved correct. One bite of these simple, flavorful patties will transport you to a dockside restaurant on the east coast. They are light yet satisfying, and we accented them with a tangy sauce to complement the flavor of the tuna. If made a little larger, they would make a great meal served on a bun with a little fresh tomato and lettuce.Jackie never had the privilege of trying my mom’s tuna cakes, but I sure wish she had. I am certain that she would have eaten them with a smile on her face, because that’s the kind of person she is. I love to share stories of my mother through my food. I have so many great memories of her she is the reason I enjoy cooking and am passionate about food. I think she, of all people, would really love this new version of her classic dish.
What are tuna patties?
Tuna patties or tuna tortas is a Portuguese dish made popular in Hawai’i during the plantation days. The classic Portuguese dish was made using leftover meat and was a way to stretch meals and decrease food waste.
Various ethnicities came to Hawai’i in the late 1800s and early 1900s to work on the sugar and pineapple plantations. At lunch everyone would gather together and share their favorite dishes.
As many other dishes in Hawai’i, this dish developed a local twist on it during the plantation days.
Hawai’i’s take on these fried patties are made with tuna, eggs, and various aromatics. You can make it thick like a burger or on the thinner side like an omelette.