Tasty Tuna Fish Cakes Recipe

If you ask me, tuna fish cakes are one of the smartest ways to turn pantry staples into dinner.

These golden-brown patties bring together flaky canned tuna, crispy breadcrumbs, and fresh herbs in a way that makes weeknight meals feel special. The outside gets nicely crisp while the inside stays tender and moist.

They’re pan-fried until just right and pair perfectly with a simple squeeze of lemon or a dollop of tartar sauce. Plus, they’re the kind of dish that both kids and adults reach for seconds of.

It’s a budget-friendly meal that feels like comfort food but doesn’t weigh you down – perfect for busy weeknights or casual weekend lunches.

What Kind of Tuna Should I Use?

For tuna fish cakes, you’ll want to stick with chunk light or solid white albacore tuna packed in water. While oil-packed tuna can work, water-packed tuna is better for this recipe since it gives you more control over the moisture level in your fish cakes. Solid white albacore has a milder flavor and firmer texture, while chunk light tuna (usually skipjack or yellowfin) has a stronger fish taste and softer texture – both work well, so it really comes down to your personal preference. Just make sure to drain your tuna really well before mixing it with the other ingredients, as excess moisture can make your fish cakes fall apart during cooking.

Options for Substitutions

This fish cake recipe is pretty adaptable and you can make several swaps if needed:

• Tuna: You can swap the tuna for canned salmon, crab meat, or even cooked and flaked white fish like cod. Just make sure to drain it well, just like you would the tuna.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed crackers, crushed cornflakes, or even ground pork rinds for a low-carb option. You might need to adjust the amount slightly to get the right texture.
• Parmesan cheese: Romano cheese makes a good substitute, or try another hard cheese like Pecorino. If you’re out of hard cheese, shredded cheddar can work too, though it will change the flavor a bit.
• Mayonnaise: Greek yogurt or mashed avocado can replace mayo – they’ll help bind the cakes together just as well. If using yogurt, you might want to add a tiny bit more salt.
• Fresh herbs and seasonings: Feel free to play around with the herbs – fresh parsley can replace dried (use 2 tablespoons), and fresh dill works great too (use 1 tablespoon). No celery seed? Try celery salt, just reduce the regular salt a bit.
• Vegetable oil: Any neutral cooking oil works here – canola, grapeseed, or even light olive oil are all good options for frying the cakes.

Watch Out for These Mistakes While Cooking

The biggest challenge when making tuna fish cakes is dealing with excess moisture – make sure to drain your tuna extremely well, or your patties will fall apart during cooking. A common mistake is rushing the forming process – chilling the mixture for at least 30 minutes in the refrigerator helps the patties hold their shape better while frying. When it comes to cooking temperature, keeping your oil at medium heat is crucial – too hot and the outside will burn before the inside is heated through, too low and your fish cakes will become greasy and fall apart. For the crispiest exterior, don’t overcrowd the pan (leave about an inch between each cake), and resist the urge to flip them too early – wait until you see a golden brown crust forming on the bottom, usually about 3-4 minutes per side.

What to Serve With Tuna Fish Cakes?

These crispy tuna fish cakes are super tasty on their own, but they’re even better with some simple sides! A fresh lemon-dressed arugula salad makes a perfect light companion, cutting through the richness of the fish cakes. For a more filling meal, try serving them with roasted baby potatoes or a scoop of fluffy rice pilaf. I love adding a quick homemade tartar sauce or remoulade on the side for dipping, and a handful of cherry tomatoes or cucumber slices adds a nice pop of freshness to round out the plate.

Storage Instructions

Keep Fresh: These tuna fish cakes stay good in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between layers to keep them from sticking together. They make great leftovers for quick lunches!

Freeze: You can freeze these fish cakes both cooked or uncooked! Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. They’ll keep well for up to 3 months. When you’re ready to cook frozen uncooked patties, just add an extra minute or two to the cooking time.

Warm Up: To get the best texture when reheating, pop them in a skillet over medium heat for a few minutes on each side until they’re warm through. You can also use the oven at 350°F for about 10 minutes – this helps keep them crispy on the outside. I’d skip the microwave since it can make them a bit soggy.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 120-130 g

Ingredients

For the tuna cakes:

• 3 tsp minced garlic
• 2 tsp lemon zest
• 1/2 cup grated parmesan cheese (freshly grated for best flavor)
• 3 eggs, lightly beaten
• 1/4 cup panko breadcrumbs
• 12 oz tuna in water
• 1/2 cup diced red onion
• 1/2 tsp celery seed
• 2 tsp ground black pepper (freshly ground preferred)
• 1/4 tsp onion powder
• 3 tsp lemon juice
• 1/8 tsp red chili flakes
• 2 tsp dried parsley
• 1/4 tsp dried dill
• 3 tbsp mayonnaise (I prefer Hellmann’s mayonnaise)
• 5 oz tuna in water
• 1 1/4 tsp salt

For the coating and cooking:

• 1/4 to 1/2 cup panko breadcrumbs
• 6 tbsp vegetable oil (or any neutral oil like canola oil)

Step 1: Prepare the Mixture

Add all of the ingredients into a large mixing bowl.

Use a spoon or a spatula to mix thoroughly until well combined.

This ensures all the flavors and seasonings are evenly distributed throughout the mixture.

Step 2: Form the Patties

Use a 1/4 measuring cup to scoop portions of the mixture.

Shape each scoop into patties using your hands.

Aim for uniform sizes to ensure even cooking.

Place the formed patties aside on a tray or a plate.

Step 3: Coat with Panko

Place 1/4 cup of panko in a shallow dish.

Lightly coat both sides of each patty with the panko breadcrumbs.

If needed, add more panko to ensure an even coating on all patties.

This adds a crispy texture once cooked.

Step 4: Cook the Patties

Heat a large skillet over medium-high heat and add 3 tablespoons of oil.

Once the oil is hot, place about 4-5 patties in the skillet.

Use a spatula to gently flatten each patty to about 1/8 inch thick.

Cook for 3-4 minutes on each side or until they are golden brown, flipping carefully to avoid breaking them.

Once cooked, transfer them to a paper towel-lined plate to drain any excess oil.

Repeat the process with the remaining patties, adding more oil if necessary.

Step 5: Serve and Share

Allow the patties to cool for a few minutes before serving to ensure the flavors settle and the texture firms up.

Sharing is caring, so don’t forget to share this recipe with others so they can enjoy it too!