These Tuna Cakes are something that I've been making long before I ever had a blog. They are easy to make, crispy on the outside and flaky on the inside. If you're like me, there's always a can or 2 of tuna in the pantry so these tuna cakes are perfect for those nights when you have run out of dinner ideas!
Don't those crispy edges look amazing?! I eat tuna salad pretty regularly so these tuna cakes are a nice way to spruce up a cheap meal and change things up a bit. You can also make them a little smaller and serve them as an appetizer. They look great on a bed of arugula or lettuce (which I forgot to buy before photographing these...oops)
I haven't always made the lemon garlic aioli but I whipped it up the past few times I made the tuna cakes and it's the perfect complement. It's zesty and I add some hot sauce in there too to give it a little kick.
Tuna Cakes with Lemon Garlic Aioli
Ingredients
Tuna Cakes
- 2 -4 ounce cans of solid white tuna (in water) drained
- ¼ cup very finely chopped green bell pepper
- 1 teaspoon onion powder (or a tablespoon of finely chopped onion)
- 1 teaspoon minced garlic
- ½ teaspoon salt
- 1 beaten egg
- 1 tablespoon mayonnaise
- ½ cup breadcrumbs (divided)
- ¼ cup canola oil
Lemon Garlic Aioli
- ½ cup mayo
- 1 teaspoon minced garlic
- 1 teaspoon lemon juice
- ¼ teaspoon sugar
- ½ teaspoon salt
- a few dashes of hot sauce (optional)
Instructions
- Drain your 2 cans of tuna and add the tuna meat to a large mixing bowl.
- In the bowl with the tuna, add in the green pepper, onion powder, garlic powder, salt, egg, mayonnaise, and ¼ cup of breadcrumbs.
- Mix everything together with a fork to break up the larger chunks of tuna.
- Once you've made the tuna mixture, sprinkle the remaining ¼ of breadcrumbs onto a plate.
- Take about ½ cup of mixture and form it into a patty in your hands. Place the patty on the plate with the breadcrumbs turn over to coat both sides. (If your patties are breaking, just keep it in your hand and sprinkle with the crumbs instead of trying to flip it on the plate)
- Heat the oil in the pan over medium heat and cook the patties for about 4-5 minutes per side. (I use 2 thin spatulas to turn them so they don't break. One to get under the patty and the other to slowly catch it as I turn it over).
For the Aoli
- Add all of the ingredients to a small bowl and mix together.
Jeni @ Biscuits & Booze says
That lemon aioli with the tuna cakes looks so yummy. And these would be a great weeknight dinner. I think they look like they take more work than they do, which is always a plus!
Sandi says
Those crispy edges do look amazing. I love this recipe 🙂
Coco and Ash says
Thank you so much Sandi!
Ashley - Forking Up says
I love that you can make these with canned tuna--which everyone has in their pantry! I'll have to try these when I want a nice light dinner.
Coco and Ash says
Thanks Ashley! They're definitely a staple in my house!
Lauren says
I've never thought of making tuna cakes before! Such a great idea!
Coco and Ash says
Thanks Lauren!
Stephanie@ApplesforCJ says
Such a great way to switch up using tuna. I'm all about the crispy looking edges and that garlic aioli sounds like the perfect compliment to these!
Kioumara E. says
I love this recipe, it's an easy go to recipe for when I need to whip up dinner quickly.
Coco and Ash says
Thank you!!
Dawn says
I made this for a friend, and we both enjoyed them. My friend's daughter ate the leftover patty and said she really enjoyed it! Thank you for a delicious and budget friendly recipe!
Coco and Ash says
Awesome! Glad you enjoyed it!