Tuna Fish Cakes are the kind of meal that never fails to hit the spot—golden and crispy on the outside, tender and flavorful on the inside, and oh-so-easy to whip up with pantry staples. This dish takes humble canned tuna and magically transforms it into something that’s both comforting and a little bit fancy—perfect for busy weeknights, fun family dinners, or those moments when you just want a homemade meal that feels special. Whether you’re plating them up for guests or sneaking a midweek snack straight from the pan, these Tuna Fish Cakes are pure joy in every bite.

Ingredients You’ll Need

Gather your basics and a few fresh touches—these simple but essential ingredients are the key to Tuna Fish Cakes that are boldly seasoned and irresistibly crisp. Each component brings something unique to the flavor or texture, making every bite memorable.

2 (5-ounce) cans tuna in water (drained): The star of the show—make sure to drain well for perfect texture!
1 large egg: Acts as the binding agent, holding your cakes together without drying them out.
⅓ cup breadcrumbs (plus more for coating): Gives structure and provides a golden crunch if you coat the cakes before frying.
2 tablespoons mayonnaise: Adds moisture and a pleasing creaminess that keeps the inside tender.
1 tablespoon Dijon mustard: Brings a subtle tang and depth of flavor, making the cakes more interesting.
2 green onions (finely chopped): Offer freshness and a gentle bite, lifting the flavors.
1 tablespoon fresh parsley (chopped): Adds herby brightness and a hint of color.
1 teaspoon lemon juice: A splash of acidity that wakes up all the other flavors.
½ teaspoon garlic powder: Gives a savory kick that complements the tuna beautifully.
½ teaspoon salt: Essential for enhancing all the other flavors—taste before frying so it’s just right.
¼ teaspoon black pepper: A touch of gentle heat to balance the richness.
2 tablespoons olive oil (for frying): For that perfect golden, crispy outside—don’t skip it!

How to Make Tuna Fish Cakes

Step 1: Mix the Ingredients

Begin by grabbing a large bowl and combining your drained tuna, egg, breadcrumbs, mayonnaise, Dijon mustard, green onions, parsley, lemon juice, garlic powder, salt, and black pepper. Mix everything together until it’s evenly distributed. The mixture should hold its shape when pressed—if it’s a little loose, sprinkle in another spoonful of breadcrumbs. The goal here is a well-blended base that will form neat patties without falling apart.

Step 2: Shape the Patties

With clean hands, shape the mixture into 6 to 8 small patties, each about half an inch thick—the perfect size for crisp, bite-sized Tuna Fish Cakes. If you want a bit of extra crunch, lightly press each patty into a shallow dish of breadcrumbs before frying. This optional step makes a world of difference if you crave that extra crispy coating.

Step 3: Heat the Pan

Place a large skillet on medium heat and pour in the olive oil. Allow it to heat up until it shimmers—hot but not smoking. Oil temperature matters for getting that irresistible, even browning and ensuring your fish cakes cook through without absorbing too much oil.

Step 4: Cook the Tuna Fish Cakes

Once the oil is hot, carefully add your patties to the skillet. Cook them for 3 to 4 minutes on each side, resisting the urge to flip too early. You want each side beautifully golden and crisp. When the centers are heated through and the outside looks deliciously crunchy, remove them with a spatula and set on a paper towel-lined plate to drain off any extra oil.

Step 5: Serve and Enjoy!

Serve the Tuna Fish Cakes while they’re still warm, perhaps with an extra squeeze of lemon or a favorite dip. They’re ready to be the star of your table—simple yet truly satisfying.

How to Serve Tuna Fish Cakes

Garnishes

When it comes to garnishing Tuna Fish Cakes, fresh lemon wedges are a classic choice—not only do they brighten up the dish, but their tangy juice highlights the tuna’s flavor. Try scattering a few extra chopped green onions or fresh parsley over the top for added color and herbiness. If you’re feeling fancy, a dollop of homemade tartar sauce or a quick yogurt dip on the side brings a lovely creamy finish.

Side Dishes

Tuna Fish Cakes pair wonderfully with a crisp green salad or some roasted vegetables for a balanced meal. If you want to lean into comfort food, serve them alongside garlic mashed potatoes or a simple slaw for some crunch. Even a scoop of fluffy rice or a slice of crusty bread won’t go amiss if you’re looking for something heartier.

Creative Ways to Present

These cakes are delightfully versatile. Stack a few Tuna Fish Cakes in a soft sandwich roll with lettuce, tomatoes, and pickles for a quick and delicious tuna burger. Make them bite-sized for party appetizers with toothpicks and mini dips. You can even break them up over a fresh salad for added protein and crunch—a creative touch that makes any weekday lunch feel like a treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, Tuna Fish Cakes will keep well in the fridge for up to 3 days. Store them in an airtight container, separating layers with parchment or wax paper to keep them from sticking together. They reheat beautifully, making tomorrow’s lunch a breeze!

Freezing

For longer storage, these cakes freeze perfectly. Arrange cooled Tuna Fish Cakes in a single layer on a baking sheet until solid, then transfer them to a freezer bag or airtight container. They’ll keep well for up to 2 months. This makes them ideal for meal prepping or keeping on hand for those “what’s for dinner?” emergencies.

Reheating

To reheat, use a skillet over medium-low heat until heated through and crisp, or pop them in an air fryer for a couple minutes for extra crunch. The microwave will work in a pinch, but the outsides won’t be quite as crispy. However you reheat, Tuna Fish Cakes retain their flavor and texture when handled gently.

FAQs

Can I use fresh tuna instead of canned?

Absolutely! If you have leftover cooked tuna or want to use fresh, just flake it and use an equal amount instead of canned. The flavor will be even richer, and the texture slightly different but equally delicious.

Are these Tuna Fish Cakes gluten-free?

They can easily be made gluten-free by using your favorite gluten-free breadcrumbs. Everything else in the recipe is naturally gluten-free, so it’s a simple swap.

What dipping sauces pair best with Tuna Fish Cakes?

Classic tartar sauce, lemony yogurt dip, or even a little spicy sriracha mayo are all fantastic with these cakes. A squeeze of fresh lemon is always a must for brightening up the flavors too!

Can I make the mixture ahead of time?

Yes, you can prepare the mixture up to a day in advance and store it covered in the fridge. Just shape into patties and fry when you’re ready—great for meal prepping or entertaining.

Why are my Tuna Fish Cakes falling apart?

If your cakes are crumbling, the mixture might be too dry or too wet. Add a bit more breadcrumbs if it’s wet, or a splash more mayo if dry. Press them firmly when shaping, and make sure your skillet is properly preheated before frying.

Final Thoughts

If you haven’t tried making Tuna Fish Cakes at home yet, you are truly missing out on one of the easiest, most rewarding ways to turn canned tuna into something special. Give them a try—I promise, they’ll find a fast spot in your weeknight dinner lineup or your list of go-to comfort foods. Enjoy every savory, crispy bite!

Tuna Fish Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 to 8 cakes 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Tuna Fish Cakes are flavorful and easy to make, perfect for a quick and satisfying meal. Made with canned tuna, breadcrumbs, and a blend of seasonings, they’re crispy on the outside and tender on the inside. Serve them with a side salad or your favorite dipping sauce for a delicious lunch or dinner option.

Ingredients

Scale

Main Ingredients:

2 (5-ounce) cans tuna in water, drained
1 large egg
⅓ cup breadcrumbs, plus more for coating
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 green onions, finely chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, for frying

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: In a large bowl, mix together the drained tuna, egg, breadcrumbs, mayonnaise, Dijon mustard, green onions, parsley, lemon juice, garlic powder, salt, and black pepper until well combined.
Form Patties: Shape the mixture into small patties, about ½ inch thick. Optionally coat each patty in breadcrumbs for extra crispiness.
Cook: Heat olive oil in a skillet over medium heat. Fry the tuna cakes for 3 to 4 minutes per side until golden brown and heated through.
Serve: Drain on paper towels and serve warm with lemon or dipping sauce.