Name: Easy Tuna Cakes Recipe (Tuna Patties)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 cans of tuna in water; 1 egg; 1/2 lemon (juiced); 2 tablespoons mayonnaise; 2 tablespoons fresh chives (chopped); 1/2 cup panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and black pepper to taste; 1 tablespoon olive or avocado oil; 1/2 cup mayonnaise; 1/2 teaspoon cayenne pepper; 1/2 teaspoon paprika; 1/2 tablespoon lemon juice; Salt and pepper to taste

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.

Close up of a tuna cake on a lettuce topped with aioli.

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
Instructions
Sarah's Top Tips
Serving Suggestions
Storage & Reheating
More Easy Appetizers You'll Love
Easy Tuna Cakes Recipe (Tuna Patties)
Comments

Key Ingredients

Tuna cake ingredients measured out in bowls and labeled.

Canned tuna. I prefer canned white tuna in water over oil-packed tuna. Use canned salmon or chicken instead for a slightly different flavor profile.
Mayonnaise. Mayo adds moisture and acts as a binding agent in the tuna patties.
Fresh chives. Chives add a mild onion-like flavor to the cakes. Fresh parsley or dill would be great additions in place of the chives.
Panko breadcrumbs. Bread crumbs are used as another binding agent.

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.

Tuna patties on a white plate before cooking.

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.

Sarah's Top Tips

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.

Tuna patties on a bed of lettuce surrounded by lemon wedges.

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.