Description
A quick, flavorful recipe made from pantry staples — these tuna fish cakes are golden and crunchy on the outside, tender and flaky inside. They make a perfect light dinner, easy lunch, or appetizer. Simple, versatile, and packed with fresh flavor, this is one of those recipes that turns ordinary tuna into something extraordinary.
Ingredients
Scale
- 2 cans (5 oz each) tuna in water, drained
- 1 cup mashed potatoes (or ½ cup breadcrumbs)
- 1 egg
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tbsp chopped parsley or dill
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika or chili flakes (optional)
- 2–3 tbsp vegetable oil for frying
Instructions
- In a bowl, mix drained tuna, onion, garlic, mashed potatoes, herbs, lemon zest, and seasoning.
- Add the egg and combine gently until the mixture holds together. Adjust texture with breadcrumbs if needed.
- Shape into small patties and refrigerate for 15–20 minutes to firm up.
- Heat oil in a skillet over medium heat and fry the cakes for 4–5 minutes per side until golden brown.
- Drain on paper towels and serve warm with lemon wedges or dipping sauce.
Notes
- For a lighter version, bake at 400°F (200°C) for 20 minutes. Add a touch of Dijon mustard for extra tang, or mix in finely chopped celery for crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg