Tuna Cakes Recipe

My wife is a serious fan of crab cakes. Whenever she sees them on a menu, whatever restaurant she is at, I know what she will say, and it goes a little something like this “Oooh, hmmm, they have crab cakes!”. That will often differ, but you get my point. Crab cakes are money, but let me point out, and I’m sure many of you can agree, it’s hard to find a great crab cake. Either the texture is not right, or the flavor, or heck, there is very little crab meat in them. So I decided to put my twist on a crab cake, primarily because I had no fresh crab meat in the house, and make something along the lines of a tuna cake.

How to make Tuna Cakes

I had this thought a few months ago that I would start eating tuna during the week for lunch. I would incorporate some into a small salad, along with plenty of vegetables, and maybe a few crackers. That idea fell through, so as I normally do I glanced into my pantry one fine weekend morning and saw the cans of tuna. As my wife has been working out during the week, and weekend mornings, I decided that a nice tuna cake would be really satisfying and offer up something a bit different than her normal salad.

I think I have a winner. Let’s get started on the tuna cakes. Tuna cakes just sound weird, but trust, these things are really delicious.

Ingredients:

  • 3 5 oz cans of tuna, in olive oil, drained
  • 1 lemon, juiced
  • 1 shallot, minced
  • 1/2 cup of fresh cilantro, finely chopped
  • 1 clove of garlic, minced
  • 1 serrano chili pepper, seeds removed, minced
  • 2 whole eggs, beaten
  • 1/4 cup of roasted cherry tomatoes, chopped
  • 1/3 cup of Italian bread crumbs
  • Generous pinch of salt
  • Generous pinch of cracked black pepper
  • 3 tbsp olive oil
  • 2 tbsp Sriracha sauce
  • 3 tbsp mayonnaise
  • Boston lettuce, optional

Make the mayonnaise by adding the Sriracha and mayonnaise together. Stir well, and set it aside.

To a medium sized mixing bowl, add in the tuna, and flake it with a couple of forks, leaving some chunks. Toss in the lemon juice, shallot, cilantro, garlic, serrano chili, beaten eggs, roasted tomatoes, bread crumbs, and salt and pepper. Pretty much everything else but the olive oil.

Mix that with a fork, ensuring that everything is well incorporated.

Tuna Cakes Recipe

Now it is time to shape our tuna cakes. I’m a big fan of these plating rings, but if you do not have any food preparation molds, basically divide the tuna mixture into three even cakes, and shape them into patties.

Heat a non-stick skillet to medium heat. Add one tablespoon of the oil to the center, and swirl it about the diameter of the formed caked.

Add the tuna cake to the center of the skillet, and cook for a few minutes. After a few minutes, cover, and cook an additional minute.

Carefully flip the tuna cake over, reduce the heat a bit, and cook another few minutes, then cover another minute.

If you are using the mold ring, and are ready to plate, take the tuna cake and place it on your serving plate. Run a sharp knife along the interior in case the tuna cake tries to stick and lift up the mold. If you are not using the mold, simply use a spatula and lift that on to your serving dish.

Drizzle with the Sriracha mayonnaise, and serve with some fresh lettuce.

My wife and I really loved these. They had a brightness from the lemon, and the cilantro and roasted tomatoes really brought them to life, even more, with each bite. Don’t even get me started on the Sriracha mayonnaise sauce. That sauce balanced everything out and added a bit of creaminess. I love the weekends and I’m certain we all do for that matter. But I love the weekends because it gives me a chance to come up with great recipes like this one for my wife. I hope you enjoy!

Tuna Cakes Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 3 5 oz cans of tuna, in olive oil, drained
  • 1 lemon, juiced
  • 1 shallot, minced
  • ½ cup of fresh cilantro, finely chopped
  • 1 clove of garlic, minced
  • 1 serrano chili pepper, seeds removed, minced
  • 2 whole eggs, beaten
  • ¼ cup of roasted cherry tomatoes, chopped
  • ⅓ cup of Italian bread crumbs
  • Generous pinch of salt
  • Generous pinch of cracked black pepper
  • 3 tbsp olive oil
  • 2 tbsp Sriracha sauce
  • 3 tbsp mayonnaise
  • Boston lettuce, optional
Instructions
  1. Make the mayonnaise by adding the Sriracha and mayonnaise together. Stir well, and set it aside.
  2. To a medium sized mixing bowl, add in the tuna, and flake it with a couple of forks, leaving some chunks. Toss in the lemon juice, shallot, cilantro, garlic, serrano chili, beaten eggs, roasted tomatoes, bread crumbs, and salt and pepper. Pretty much everything else but the olive oil.
  3. Mix that with a fork, ensuring that everything is well incorporated.
  4. Now it is time to shape our tuna cakes. I'm a big fan of these plating rings, but if you do not have any food preparation molds, basically divide the tuna mixture into three even cakes, and shape them into patties.
  5. Heat a non-stick skillet to medium heat. Add one tablespoon of the oil to the center, and swirl it about the diameter of the formed caked.
  6. Add the tuna cake to the center of the skillet, and cook for a few minutes. After a few minutes, cover, and cook an additional minute.
  7. Carefully flip the tuna cake over, reduce the heat a bit, and cook another few minutes, then cover another minute.
  8. If you are using the mold ring, and are ready to plate, take the tuna cake and place it on your serving plate. Run a sharp knife along the interior in case the tuna cake tries to stick and lift up the mold. If you are not using the mold, simply use a spatula and lift that on to your serving dish.
  9. Drizzle with the Sriracha mayonnaise, and serve with some fresh lettuce.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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