Tuna Cakes Recipe
One taste of our fresh tuna cakes recipe and you’ll never go back to using canned tuna! We've updated the classic tuna cakes recipe using our high quality ahi tuna which keeps the tuna cakes light, moist and juicy. Another update we've made to the traditional tuna patties recipe is going light on the panko or crackers so our luscious tuna really shines. You can adapt our tuna cakes recipes with your family's favorite herbs or spices: try adding a shake of Old Bay seasoning, a spoonful or two of hot sauce or lemon or lime zest to the mix before shaping.
2 x 8-ounce Ahi Tuna Steaks, finely diced into ¼ inch pieces
- 1 cup panko or plain unsalted crackers, crushed in a food processor
2 eggs, beaten, plus 1 extra egg, beaten, for breading
- 2 Tablespoons parsley, finely chopped (can also use cilantro or dill)
- salt and pepper, to taste
- ½ cup flour
- 1 cup fine breadcrumbs or crushed panko
squeeze of fresh lemon juice
- vegetable oil
- In a medium bowl, add the diced tuna, crushed panko or crackers, 2 beaten eggs, parsley, salt and pepper to taste, and lemon juice. Mix gently and set aside for 10 minutes.
- Set up your dredging station with one shallow tray containing the flour, another with the 1 beaten egg, and a third with the fine breadcrumbs or crushed panko.
- Shape the tuna mixture into patty shapes and flatting the top. Carefully dip the cakes into the flour, shaking off any excess, then into the egg, then into the crumbs, pressing them into the cakes. Set aside on a wire rack while you finish shaping and dredging the rest.
Heat the vegetable oil over medium heat in a skillet to come ¼ inch up the side of the pan. When hot, carefully add the tuna cakes, being careful not to overcrowd the pan. Cook for 3 minutes on one side, then flip and cook another 2-3 minutes. Brown the sides for 1 minute. Set aside on a wire rack while you finish cooking the rest. Enjoy!