This Easy Tuna Cakes recipe comes together in 15 minutes! They're hot and crispy on the outside, tender in the middle and made with pantry staples. Serve with a dollop of spicy mayo and fresh lemon wedges.
These crispy tuna cakes (aka tuna patties) come together fast with simple pantry staples and just one skillet. They're perfect for a light spring or summer dinner, a quick lunch on top of greens, or meal prepped for the week with a side of veggies. If you love easy seafood recipes like this, don't miss my Baked Salmon Patties or crispy Panko-Crusted Cod for more weeknight-friendly options.
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Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: In a bowl combine the tuna, egg, mayonnaise, chives, breadcrumbs, and spices. Mix with your hands or a spoon to combine until ingredients are evenly distributed.
Step 2: Using your hands, form the mixture into 4 to 8 tuna patties of equal portions - 4 patties are great for serving as a main dish. 8 patties are great for smaller servings used as side dishes or appetizers.
Step 3: Whisk together mayonnaise, cayenne pepper, paprika, lemon juice, and salt and pepper until smooth.
Step 4: Heat oil in a large skillet over medium-high heat. Brown tuna cakes on each side for 3 to 4 minutes. Serve topped with the spicy mayo.
Tips for the Best Tuna Cakes
- If the tuna cakes are falling apart, you're probably flipping too early. Wait until they develop a golden crust before turning to help them stay intact.
- If the mixture feels too wet, add a bit more breadcrumbs.
- To ensure they keep their shape when cooking, chill the patties for 20-30 minutes before cooking.
- Air fryer option: Air fry at 375°F for 8-10 minutes, flipping halfway through.
Serving Suggestions
Serve these tuna cakes with a squeeze of lemon and spicy mayo or your favorite dipping sauce like tartar sauce. They are great with something crisp and easy like Air Fryer Green Beans. They're also great over salad greens or alongside herb-roasted potatoes for a light, satisfying meal.
Storage & Reheating
Store any leftover tuna cakes in an airtight container or wrapped tightly with plastic wrap in the refrigerator for 3-4 days.
Freeze the tuna cakes, individually wrapped in parchment paper, in freezer bags or containers for up to 3-4 months. Thaw the tuna patties in the refrigerator overnight before reheating on the stovetop or microwave.
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Easy Tuna Cakes Recipe (Tuna Patties)
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Ingredients
- 3 cans of tuna in water
- 1 egg
- ½ lemon, juiced
- 2 tablespoons mayonnaise
- 2 tablespoons fresh chives, chopped
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive or avocado oil
Spicy Mayo
- ½ cup mayonnaise
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Drain the liquid from the cans of tuna and add them to a large bowl.3 cans of tuna in water
- Add the remaining tuna cake ingredients (aside from oil) to the bowl and mix with a spoon or your hands to combine.1 egg, ½ lemon, 2 tablespoons mayonnaise, 2 tablespoons fresh chives, ½ cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and black pepper to taste
- Using your hands, form the mixture into 4-8 patties, depending on whether you are serving them for dinner or as an appetizer.
- Heat 1 tablespoon of oil in a skillet over medium heat.1 tablespoon olive or avocado oil
- Add the tuna cakes to the skillet and cook for 3-4 minutes per side, until browned.
- Meanwhile, mix the spicy mayo ingredients in a small bowl.½ cup mayonnaise, ½ teaspoon cayenne pepper, ½ teaspoon paprika, ½ tablespoon lemon juice, Salt and pepper to taste
- Serve the tuna cakes with the sauce and lemon wedges and garnish with more chives, if desired.
Sarah's Tips
- Don't flip too soon or patties may fall apart.
- If the mixture feels too wet, add more breadcrumbs.
- Chill patties before cooking to help them hold together.
Tools I Use for This Recipe
- Cutting board
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