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Nashi Food » Recipes » Fish and Seafood Recipes

Quick and Easy Tuna Cakes ready in 15 minutes

Modified: Jun 10, 2022 · Published: Nov 30, 2016 by Nadja Belgrave · This post may contain affiliate links · 7 Comments

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Recipe Video Rate
5 from 1 vote

These easy tuna cakes are ready in 15 minutes, pretty neat when you need to prepare a quick dinner! Made with simple pantry ingredients, canned tuna, mustard, panko breadcrumbs, herbs, and spices.

These are also known as tuna patties. Make them on your stove and enjoy them at any meal of the day!

A stack of six tuna patties with a dollop of tartar sauce on a plate.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click to read my policy and more about affiliate links. 

Make these easy tuna patties on those lazy nights that you are not sure what to have for dinner.

Yes, I know we all have those moments when we don't know what to eat.

The great part of this recipe is that it needs less than 10 ingredients. These ingredients are found in every pantry, and in case you don't have one of them, no sweat.

In the recipe notes, I include some substitutions in case you need them.

⭐️ Why This Recipe Works

  • It’s easy to make, and you need a few pantry ingredients, mix, and fry.
  • A budget friendly and kids-friendly meal.
  • It’s an excellent appetizer, or have it for any meal of the day!
  • It tastes delicious, and they are highly customizable. Adjust the flavors to your liking. You can add spice or change the herbs.

📋 Ingredients You Need

This recipe consists of a few basic ingredients and a couple of spices that will give the tuna cakes their flavor. You'll need the following:

  • Canned Tuna in water: main ingredient, drained.
  • Panko breadcrumbs: I prefer these because of the texture, it helps result in a lighter patty. You can use regular plain breadcrumbs, even crackers.
  • Egg: it will help bind the other ingredients into the mixture.
  • Parsley: used for flavor, you can replace with dry herb or any other preferred fresh herb, like cilantro, dill, or culantro.
  • Garlic powder: also used for flavor, you can replace it with onion powder. Even use old bay for a traditional fish cake flavor.
  • Dijon mustard
  • Salt & pepper
Top view of ingredients for tuna cakes.

You’ll have the complete measurement of each ingredient on the recipe card below.

As for utensils, you will need a mixing bowl, a fork, and a nonstick skillet.

Now that you have all the ingredients and utensils, let’s start.

📝 How to Make Tuna Cakes

Step 1: Drain your tuna cans to remove all the water in them and add to a mixing bowl.

Step 2: In a mixing bowl, add all the remaining ingredients and mix until combined.

💡 Tip: Add this point you'll add any other flavorings you prefer to your tuna patties.

A bowl with tuna, egg, panko, parsley, mustard, garlic powder, salt and pepper before mixing.

Once everything is mixed, let's form the tuna patties.

Step 3: Using a 1/4 cup measuring cup, take some batter and then form the patties over a baking sheet lined with parchment paper.

Tuna cakes formed on a lined parchment paper baking sheet.

💡 Tip: You can place them in the fridge for a couple of minutes. This will help them maintain their form when cooking (this is an optional step).

Let's get cooking!

Step 4: Heat a medium nonstick skillet. Use a griddle for cooking more at once.

Lightly spray with oil, add the tuna cakes on the skillet, and cook for 2 minutes on each side or until golden brown.

Do this in batches to avoid overcrowding the skillet. Try not to move them too much, because they'll likely will start separating. The less flipping the better.

3 browned tuna patties in a skillet.

Step 5: Remove from pan and serve immediately. You can serve these tuna cakes with a mayonnaise dollop or tartar sauce.

Review the servings suggestion section for more ideas!

✅ Tips, Flavor Variations & FAQs

  • If there are big chunks of tuna, break them apart with a fork.
  • If the mixture is too dry, you can add a tablespoon of the drained liquid or mayonnaise.
  • You can refrigerate the mixture before cooking for 20 minutes, this will help them not falling apart.
  • You can double the recipe without issues.
  • Make it spicy by adding chili flakes, diced jalapeños, or a teaspoon of hot sauce.
  • Add some veggies to it, around 1/2 a cup of shredded carrot, zucchini, diced bell peppers, grated onions, or corn kernels.
  • Add other fresh herbs to the mix, chives, cilantro, or dill.
  • You could also add some cheese, this will help it bind together as well.
How do you keep tuna patties from falling apart?

To keep tuna patties from falling apart, ensure all your ingredients are finely chopped, and there are no big chunks of tuna. This will help the mixture binds well together.

How to store leftovers?

You can store them in an airtight container for up to 3 days.

Serving Suggestions

  • You can make sandwiches or wraps with them.
  • Serve them with:
    • Rice (white or brown),
    • A side salad,
    • Use a lettuce for wrap and add your favorite toppings,
    • A side of roasted veggies,
    • A slice avocado,
    • In tomato sauce.
  • Sauces for tuna patties: tartar sauce, garlic aioli, mayonnaise, hot sauce, or sriracha mayo.

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If you have tried these tuna cakes recipe or any other recipe on Nashi Food, don’t forget to rate the recipe and leave me a comment below! I love to hear about your cooking experience.

Comparte tu amor por la comida!

Easy Tuna Cakes

A stack of six tuna cakes with a dollop of tartar sauce.
Print Recipe
5 from 1 vote
Easy tuna cakes that takes 15 minutes and less than 10 ingredients to prepare and cook!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Servings: 5 cakes
Calories: 169kcal
Author: Nadja Belgrave
Prevent your screen from going dark

Ingredients

  • 2 can tuna in water (170 g), drained
  • 1 tablespoon fresh parsley, chopped
  • ¼ cup panko breadcrumbs
  • 1 egg, medium size
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dijon mustard
  • 1 tablespoon mayonnaise, optional
  • tartar sauce, for serving, optional

Instructions

  • Remember to drain your tuna before mixing all your ingredients.
    2 can tuna in water (170 g)
  • In a medium mixing bowl, add all the ingredients and mix until combined.
    2 can tuna in water (170 g), 1 tablespoon fresh parsley, ¼ cup panko breadcrumbs, 1 egg, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dijon mustard
  • To form the tuna cakes, use a 1/4 measuring cup to get all of the cakes of the same size.
  • Heat a medium nonstick skillet, place your cakes and cook for 2 minutes on each side or until golden brown. Try not to overcrowd your skillet, and cook them in batches of 3. Repeat until finished. Try not to move them too much to avoid them falling apart.
  • Serve immediately with some mayonnaise or tartar sauce, and Enjoy!
    1 tablespoon mayonnaise, tartar sauce

Video

Notes

  • If there are big chunks of tuna, break them apart with a fork.
  • If the mixture is too dry, add a tablespoon of the drained liquid or mayonnaise.
  • You can refrigerate the mixture before cooking for 20 minutes. This will help them not fall apart.
Substitutions:
  • 1 Tbsp of chopped fresh parsley = 1 tsp of dried parsley
  • 1/4 cup of panko = 1/4 cup of breadcrumbs
  • You can also use any dry or fresh spices you have. Make it spicy, adding a 1/4 tsp of chili flakes or more if you like.
  • Don't have tuna in water. No sweat, use any you have on hand, but remember to drain it. Those with corn also taste great!
  • If you don't have mayonnaise, you can use avocado or a little yogurt or sour cream.
🍴Show Utensils 🍴Hide Utensils
  • Mixing bowl
  • Nonstick skillet
  • Fork
Show Nutritional Information Hide Nutritional Information
Calories: 169kcal

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

DID YOU MAKE THIS RECIPE?Share it on Instagram mention @nashifood or tag it #nashifood!
3 fish cakes stacked on a plate with a dollop of mayonnaise on top.

Original post: November 2016 | Updated: June 2022

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Comments

  1. MFUNDO says

    December 22, 2018 at 5:59 am

    Hi. I do not have mustard and I would like to make these for tonight. Can I make them without it?
    Thank you.
    Mfundo

    Reply
    • Nadja | Nashi Food says

      December 23, 2018 at 9:03 pm

      Hi, sure you can omit the mustard, the purpose is about flavor. You could replace it with mayonnaise if you like. Hope you gave it a try!

      Reply
      • Laura says

        March 11, 2019 at 7:39 pm

        what size tuna cans are you using?? Do you drain the water??

        Reply
        • Nadja | Nashi Food says

          April 20, 2020 at 11:49 pm

          Hi Laura, I used regular 170g tuna cans. I also drained the water before mixing it with the rest of the ingredients.

          Reply
        • Barb Huggan says

          April 21, 2020 at 9:16 am

          Might try these , i have never made fishcakes without potatoes

          Reply
  2. Shannon says

    June 07, 2022 at 3:25 am

    You say you can substitute the mayonnaise, but mayonnaise is not listed in the ingredients??

    Reply
  3. Swathi says

    June 13, 2022 at 1:22 pm

    This tuna cakes looks delicious I like with with a salad on side.

    Reply
5 from 1 vote

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Hola, I'm Nadja

I'm the writer, recipe developer, and photographer behind Nashi Food. I share Panamanian & Latin recipes made EASY, so you can fit them into your busy schedule ~ even when it's just 2 people! I will make sure that You can still enjoy the Latin food you love and connect with.

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