Description
Quick and delicious tuna fish cakes with a crispy exterior and tender interior, perfect for busy weeknights.
Ingredients
- 2 cans (5 oz each) tuna, drained
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1 egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup finely chopped onion
- 1/4 cup chopped parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, combine the drained tuna, breadcrumbs or almond flour, egg, mayonnaise, mustard, chopped onion, parsley, garlic powder, salt, and pepper.
- Mix thoroughly until well combined.
- Shape the mixture into 4 to 6 patties, ensuring they are evenly sized.
- Heat olive oil in a frying pan over medium heat. Once the oil is shimmering, gently place the patties in the skillet.
- Cook for 3-4 minutes on each side until they turn golden brown.
- For a healthier option, air-fry at 375°F for 10 minutes, flipping halfway through.
- Serve warm with lemon wedges or your favorite dipping sauce.
Notes
Pat dry the tuna before mixing to prevent soggy patties. Chill the patties for 30 minutes before frying for better shape retention.