Tuna Cakes

Name: Tuna Cakes
Prep time: 30 min
Total time: 30 min
Yield: 4 - 5 large servings or 8 – 9 small
Ingredients: 3 cans ofcanned tuna - drained; 3 PCS ofeggs; 3 TBSP ofDijon mustard; 1Juice from 1 lemon; ¼ cup offresh chives - finely chopped (or 2 TBSP of dry); 2 TBSP offresh parsley - fresh (or 1 TBSP of dry); 2 cloves ofgarlic - peeled and grated (or pressed); ½ TSP ofpaprika; ½ TSP ofground smoked paprika; ½ TSP ofground cayenne pepper (gives a meal a light, spicy kick); ½ TSP ofsalt; ½ TSP ofground pepper - ideally freshly ground; ¾ - 1 cup ofbreadcrumbs (regular) (adjust if needed); ¼ cup offrying oil (any kind) (adjust if needed); Drizzle oflemon juice (adjust if needed); lemon - sliced (adjust if needed); fresh herbs of your choice - finely chopped (adjust if needed); Pinch ofsalt; Pinch ofblack pepper - ideally freshly ground (adjust if needed)

4 - 5 large servings or 8 – 9 small

Pescatarian diet, American Pan Frying

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.

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Chef Tom Founder

August 25, 2025

Tuna Cakes: Tuna cake with lemon on the blue oval plate, side close up shot

30 min.
30 min.
2/5

Ingredients:

Tuna Cakes:

3 cans of canned tuna - drained
3 PCS of eggs
3 TBSP of Dijon mustard
1 Juice from 1 lemon
¼ cup of fresh chives - finely chopped (or 2 TBSP of dry)
2 TBSP of fresh parsley - fresh (or 1 TBSP of dry)
2 cloves of garlic - peeled and grated (or pressed)
½ TSP of paprika
½ TSP of ground smoked paprika
Optionally: ½ TSP of ground cayenne pepper (gives a meal a light, spicy kick)
½ TSP of salt
½ TSP of ground pepper - ideally freshly ground
¾ - 1 cup of breadcrumbs (regular) (adjust if needed)
¼ cup of frying oil (any kind) (adjust if needed)

Final touch:

Drizzle of lemon juice (adjust if needed)
lemon - sliced (adjust if needed)
fresh herbs of your choice - finely chopped (adjust if needed)
Pinch of salt
Pinch of black pepper - ideally freshly ground (adjust if needed)

* Each tuna can should be 5 OZ before draining and 4 OZ after draining = total 12 OZ after draining; add more cans of tuna if the tuna has less meat than usual. Use any tuna you like or have available. Tuna in olive oil will have a superior flavor, while tuna in water (its own juices) will be lighter in calories. With either option, make sure the tuna is drained. A small amount of residual liquid can be present, but no more than that.

Tools:

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)

Recipes

Best served with:

Tartar Sauce

Side Salad

Oven-Roasted Potato Wedges

Or serve as a sandwich.

Directions:

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.

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.

2.4. When all the portions are on the baking sheet, gently press down on the center of each to form tuna cakes about ¾ to 1 inch high, and then shape the sides with a spatula.

Note:
The exact height is up to you but try to keep the height consistent for even cooking.

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.

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.

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Chef Tom Founder

About the Author:

Chef TomFounder

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