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crispy tuna cakes with lemon caper sauce on a plate
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Crispy Tuna Cakes (Easy, Not Mushy!)

These crispy tuna cakes are easy, never mushy, and won’t fall apart. Made with simple ingredients, they’re perfect for a quick weeknight dinner.
Course Main Course
Cuisine American
Keyword tuna recipes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 2 servings
Calories 828kcal
Author Kathleen

Ingredients

For the Tuna Cakes

  • 1 (6-ounce) can tuna packed in water, very well drained
  • 2 green onions, finely sliced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon Old Bay seasoning
  • 2 to 3 tablespoons vegetable or canola oil for frying

Optional Lemon Caper Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, drained
  • 1 teaspoon fresh parsley, chopped
  • 1/4 teaspoon paprika
US Customary - Metric

Instructions

  • Make the sauce. In a small bowl, stir together the mayonnaise, lemon juice, capers, parsley, and paprika. Cover and refrigerate while you prepare the tuna cakes.
  • Drain the tuna. Drain the tuna very well, then press it with paper towels or the back of a spoon to remove as much moisture as possible.
  • Mix the tuna cake mixture. In a large bowl, stir together the tuna, green onions, parsley, breadcrumbs, egg, mayonnaise, lemon juice, salt, and Old Bay seasoning just until combined.
  • Shape the patties. Scoop the mixture into portions and use your hands to form patties about 1/2 inch thick. Place them on a parchment-lined plate or baking sheet.
  • Chill the patties. Refrigerate the patties for 10 to 15 minutes to help them firm up and hold together while cooking.
  • Heat the oil. Add enough oil to lightly coat the bottom of a large skillet. Heat over medium to medium-high heat until shimmering.
  • Cook the first side. Add the patties to the skillet and cook undisturbed for 3 minutes, until golden brown and crisp on the bottom.
  • Flip and finish cooking. Carefully flip the patties and cook for 2 to 3 minutes more, until golden brown and heated through.
  • Serve. Serve warm with the lemon caper sauce, if desired.

Notes

Notes

  1. Drain and press the tuna well to prevent mushy tuna cakes.
  2. Chilling the patties helps them hold together and cook up crisp.
  3. This is a small-batch recipe and can easily be doubled.
  4. For extra crispiness, lightly coat the outside of the patties with additional breadcrumbs before frying.
 

Nutrition

Serving: 1serving | Calories: 828kcal | Carbohydrates: 23g | Protein: 24g | Fat: 71g | Saturated Fat: 12g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 16g | Cholesterol: 153mg | Sodium: 2142mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 4mg