Thursday, November 12, 2020

Tuna Fish Cakes


Tuna Fish Cakes

Crispy on the outside and smooth on the inside, these tuna cakes are the perfect way to use up staples for an easy and delicious lunch!


  • 1/4 teaspoon of salt
  • 1 large egg
  • 3 garlic cloves, grated
  • 1/4 teaspoon black pepper
  • 1/4 cup plain breadcrumbs
  • 1 teaspoon of lemon juice
  • 1 tablespoon of lemon zest
  • 1/4 cup grated Parmesan
  • 1/4 cup finely chopped white onion
  • 1 teaspoon of dried parsley
  • 2 5 ounce cans of tuna in well-drained water
  • 2 tablespoons of mayonnaise
  • 4 tablespoons of plain breadcrumbs
  • 3 tablespoons of grated Parmesan
  • 2 tablespoons of olive oil, divided


First, start by draining the canned tuna from the water. I use a small colander for this.

Then combine it with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayonnaise, 1/4 cup grated Parmesan and dried parsley. Mix well.

Combine remaining breadcrumbs and grated cheese in a shallow dish. Scoop 1/4 cup of the tuna mixture, form a patty and lightly coat with the breading mixture.

Fry the cake in a pan with oil, until golden brown on each side. Remove from the mold and let stand for 5 minutes. Serve with spinach or other greens, an extra lemon wedge or even a simple aioli. Happy Cooking Time.