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Quick Tuna Fish Cakes

Close-up of four perfectly pan-fried tuna fish cakes with a crispy, golden-brown crust served on a white plate.
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Make fast, budget-friendly tuna patties with canned tuna. These cakes cook quickly and have a crispy exterior.

Ingredients

Scale
  • 1 (5 ounce) can tuna, drained
  • 1 large egg, lightly beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped onion
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup breadcrumbs (or almond flour for keto/gluten-free)
  • 1 tablespoon olive oil for frying

Instructions

  1. In a medium bowl, combine the drained tuna, egg, mayonnaise, mustard, onion, and parsley. Mix well.
  2. Stir in the breadcrumbs until just combined. Do not overmix.
  3. Form the mixture into 4 equal-sized patties, about 1 inch thick.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Carefully place the patties in the hot skillet. Cook for 4 to 5 minutes per side, until golden brown and heated through.
  6. Remove from heat and serve immediately.

Notes

  • For an air fryer, lightly spray the patties with oil and cook at 375°F for 10 to 12 minutes, flipping halfway through.
  • These patties freeze well; place cooled patties on a baking sheet until frozen, then transfer to a freezer bag for up to 3 months.
  • Use these cakes as burgers on buns or crumbled over a salad.

Nutrition

Find it online: https://whiskdaily.com/tuna-fish-cakes-20-min-recipe/