Savory Tuna Cakes

Tammy Smith

These tuna cakes are pan-fried until golden and crisp on the outside while staying tender inside, seasoned with fresh herbs and a squeeze of citrus. They come together in about 30 minutes and work well as a light lunch or quick dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings cakes

Calories 236 kcal

Equipment

Mixing Bowl
Frying pan
Spatula

Ingredients

2 cans Tuna drained, prefer sustainably sourced
½ cup Breadcrumbs prefer panko for extra crispiness
¼ cup Chopped Fresh Parsley
1 large Egg beaten
2 tbsp Mayonnaise
1 tsp Lemon Zest prefer organic
1 tsp Dijon Mustard
1 pinch salt to taste
1 pinch ground black pepper to taste
2 tbsp Olive Oil for frying

Instructions

In a mixing bowl, combine drained tuna, panko breadcrumbs, parsley, beaten egg, mayonnaise, lemon zest, and Dijon mustard. Mix until well combined.
Season the mixture with salt and pepper to taste, and shape into 4 equal patties, roughly 3 inches in diameter.
In a frying pan, heat olive oil over medium heat (approximately 375°F/190°C). Add the tuna cakes and cook for about 4-5 minutes on each side until they are golden brown and heated through.

Notes

For an extra burst of flavor, try adding a pinch of chili flakes to your mixture.

Nutrition

Calories: 236kcalCarbohydrates: 6gProtein: 19gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 80mgSodium: 329mgPotassium: 207mgFiber: 1gSugar: 1gVitamin A: 438IUVitamin C: 6mgCalcium: 43mgIron: 2mg

Keyword quick meal, savory, tuna cakes

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