Recipe courtesy of Alejandra Ramos

Crispy Tuna Cakes with Lemon Chili Mayo

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All the flavor of crab cakes at a fraction of the price. These crispy patties are made with canned tuna and a few basic seasonings you probably already have in your fridge and pantry. Prep these in advance then cook them just before serving or pull them together from scratch for a super quick dinner any night of the week. These tuna cakes are perfect served with mixed greens or your favorite veggie side or tuck them into burger buns for a warm and savory twist on an old-fashioned tuna sandwich.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 tuna cakes (4 servings)
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Ingredients

Tuna cakes:

Lemon Chili Mayo:

Directions

  1. For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
  2. Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside. 
  3. Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat. 
  4. Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you’re cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.  
  5. Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.  

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