Appetizers and Sides/ Main Course/ Recipes

Tuna Cakes with Lemon Garlic Aioli

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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!tuna cakes, lemon garlic aioli, tuna patties, tuna cakes recipe, tuna cake recipe, tuna, tuna recipe, aioli recipe

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)

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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.

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5 from 3 votes
tuna cakes, lemon garlic aioli, tuna patties, tuna cakes recipe, tuna cake recipe, tuna, tuna recipe, aioli recipe
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Tuna Cakes with Lemon Garlic Aioli


Servings: 4 tuna cakes
Ingredients
Tuna Cakes
  • 2 -4 ounce cans of solid white tuna (in water) drained
  • 1/4 cup very finely chopped green bell pepper
  • 1 tsp onion powder (or a tablespoon of finely chopped onion)
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1 beaten egg
  • 1 tbsp mayonnaise
  • 1/2 cup breadcrumbs (divided)
  • 1/4 cup canola oil
Lemon Garlic Aioli
  • 1/2 cup mayo
  • 1 tsp minced garlic
  • 1 tsp lemon juice
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • a few dashes of hot sauce (optional)
Instructions
  1. Drain your 2 cans of tuna and add the tuna meat to a large mixing bowl.

  2. In the bowl with the tuna, add in the green pepper, onion powder, garlic powder, salt, egg, mayonnaise, and 1/4 cup of breadcrumbs. 

  3. Mix everything together with a fork to break up the larger chunks of tuna. 

  4. Once you've made the tuna mixture, sprinkle the remaining 1/4 of breadcrumbs onto a plate. 

  5. Take about 1/2 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)

  6. 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
  1. Add all of the ingredients to a small bowl and mix together. 

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8 Comments

  • Reply
    Jeni @ Biscuits & Booze
    October 5, 2017 at 12:22 pm

    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!

  • Reply
    Sandi
    October 5, 2017 at 1:07 pm

    Those crispy edges do look amazing. I love this recipe 🙂

  • Reply
    Ashley - Forking Up
    October 5, 2017 at 1:45 pm

    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.

    • Reply
      Coco and Ash
      October 5, 2017 at 2:05 pm

      Thanks Ashley! They’re definitely a staple in my house!

  • Reply
    Lauren
    October 5, 2017 at 2:42 pm

    I’ve never thought of making tuna cakes before! Such a great idea!

  • Reply
    Stephanie@ApplesforCJ
    October 5, 2017 at 2:45 pm

    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!

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