Tuna Cakes an easy delicious recipe to dress up a couple of cans of tuna. This dish is perfect for Lent or anytime you are looking to make a simple delicious meal involving tuna.
There are so many times on this blog that I talk about simple recipes with simple ingredients. This recipe is one of those simple easy to make recipes. All the ingredients come together to make a flavorful lunch or dinner idea.
I love tuna and if you love tuna as I do, I will bet that you will love this recipe as much as I do.
- I use canned tuna that is packed in water for this recipe, but if you prefer you can use tuna packed in oil. Just remember if you choose to make it with tuna that is packed in oil the calories will be higher than if you choose tuna packed in water.
- Make sure to drain the tuna thoroughly if you are using tuna that is packed in water or oil.
- The recipe calls for chopped green pepper, onion, and celery. Make sure when you are preparing these vegetables to chop them very finely unless you like the crunch of the vegetables. I like the flavor, but I like to have the vegetables cooked through.
- Tuna cakes have a tendency of being soft and hard to fry. One of the ways to solve this problem is to make the cakes and stick them in the refrigerator for at least an hour to firm them up. This makes a world of difference. You can make them without refrigerating them just be careful when turning them over when you are frying them in the skillet.
- If you have leftovers simply store them in an airtight container for 2 to 3 days.
- To reheat the cakes you can reheat them in the microwave until the desired temperature or add a little oil to a skillet and heat until heated through.
Steps for making Tuna Cakes
Drain the tuna thoroughly. Chop the green pepper, onion, and celery.
In a large bowl combine all of the ingredients (except for 1/4 cup of the bread crumbs) using a spoon, fork, or by hand until well combined.
Make the mixture into patties/cakes. Use about 1/4 to 1/3 cup of the mixture to make the cakes. After they are formed coat them in with the remaining bread crumbs.
Place them in the refrigerator for at least an hour to firm up.
Add enough olive oil to coat a nonstick skillet well. Heat until the oil is heating up. Add the cakes making sure not to overcrowd the skillet. Fry for 4 to 5 minutes and then turn over and fry the other side for another 3 to 4 minutes. Serve.
Looking for more easy dinner recipes? Check these out:
If you make these Tuna Cakes I would love to hear about them! Please leave me a comment and a rating.
- 2 5 ounce cans tuna
- 2 tablespoons green peppers finely chopped
- 2 tablespoons onion finely chopped
- 2 tablespoons celery finely chopped
- 1 large egg
- 2 tablespoons mayo
- 1 teaspoon lemon
- 1/2 cup bread crumbs
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dill weed
- Olive oil
- Drain as much of the liquid from the tuna. Chop the vegetables so they are finely chopped.
- Add all of the ingredients in a large bowl, except for 1/4 cup of the bread crumbs, using a spoon, fork, or by hand mix until well combined
- Using about 1/4 cup to 1/3 cup of the tuna mixture make into cakes/patties.
- When the cakes are made coat each one with the remaining bread crumbs.
- Place in the refrigerator for a least one hour.
- Add enough olive oil to a non-stick skillet to coat the bottom of the skillet. Heat over medium heat. Once the skillet is warmed add the tuna cakes. Do not overcrowd the skillet. Fry for 4 to 5 minutes or until browned, then flip over and fry for another 3 four minutes. Serve while hot.
- Drain as much of the liquid from the canned tuna as you can.
- Finely chop the vegetables so they can cook thoroughly.
- Once you make the tuna cakes stick them in the refrigerator for at least one hour to firm up, before frying them.
- To reheat the cakes you can microwave them until the desired temperature or add a little olive oil to a skillet and heat.