These tasty Tuna Cakes are packed with flavor and cook up with very little effort! Think of a carb cake, but way less expensive. These are delicious with a side salad or potatoes, even on a bun!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large or 2 smaller shallots, finely diced (or 1/4 cup finely diced yellow onion or red onion)
- 1/2 cup celery, finely diced
- 1/2 teaspoon kosher salt
- Fresh black pepper to taste
- 2 cans water packed albacore white tuna, drained (5 ounces each)
- 2 tablespoons regular mayonnaise
- 1 tablespoon grated parmesan cheese
- 2 teaspoons lemon zest
- 1 teaspoon dijon mustard
- 1/4 cup seasoned breadcrumbs
- 1 egg, beaten
- Chopped, fresh parsley for garnish (optional)
Instructions
- Add the oil to a skillet over medium heat. Add the shallots, celery, salt and pepper to the skillet and cook for 4-5 minutes until softened. Remove from the heat and let cool.
- Add the drained tuna to a bowl and flake with a fork. Add the mayonnaise, parmesan cheese, lemon zest, mustard and breadcrumbs. Add the cooled shallots and celery and mix together to combine. Taste the mixture to see if the seasoning needs to be adjusted, adding more salt and pepper if needed. Stir in the beaten egg.
- Form the mixture into 4 cakes and set on a plate. Wipe out the skillet and add the remaining tablespoon of oil over medium-low heat.
- Carefully add the tuna cakes and let cook for 4-5 minutes until browned. Turn the tuna cakes over and cook another 4-5 minutes on the other side. Turn the heat down if the tuna cakes are getting too brown, the center of the tuna cakes needs the full 10 minutes to cook through.
- Season with fresh black pepper and kosher salt and serve with chopped parsley for garnish. (optional)
Recipe Notes
Store: Store tuna cakes in an air tight container in the refrigerator for up to 3 days.
Reheat: Reheat in a skillet for a crispy outside, or in the microwave until heated through.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
