Are you tired of the same old boring lunch routine? Look no further! Crispy tuna cakes are a delicious and easy way to mix things up. These bite-sized treats can be dressed up or down, making them perfect for everything from a quick office lunch to a fancy dinner party. And the best part? They’re incredibly versatile – you can customize your tuna cakes with all sorts of flavors and toppings.
From spicy sriracha tuna cakes with avocado cream to classic old bay tuna cakes with remoulade, we’ve got 18 mouth-watering recipes for you to try. Whether you’re a sushi lover or just looking for something new and exciting to add to your meal rotation, these crispy tuna cakes are sure to hit the spot.
Stay tuned for our roundup of the most delicious and creative tuna cake recipes out there – from Mediterranean-inspired flavors to Asian-fusion twists, we’ve got it all covered.
Spicy Sriracha Tuna Cakes with Avocado Cream
Elevate your appetizer game with these spicy tuna cakes, infused with the bold flavors of sriracha and avocado cream.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon sriracha sauce
– 1 egg, lightly beaten
– Salt and pepper to taste
– Vegetable oil for frying
– Avocado cream (see below)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine tuna, panko breadcrumbs, cilantro, lime juice, sriracha sauce, and egg. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired cake size. Shape each portion into a patty.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large non-stick skillet over medium-high heat. Fry the patties for 2-3 minutes per side, until golden brown and cooked through.
5. Serve immediately with Avocado Cream (see below).
Avocado Cream:
– 1 ripe avocado, mashed
– 1 tablespoon lime juice
– Salt to taste
Mix all ingredients together until smooth. Refrigerate until ready to serve.
Cooking Time: 10-12 minutes
Lemon Herb Tuna Cakes with Dill Yogurt Sauce
Elevate your seafood game with these flavorful and refreshing tuna cakes, perfect for a light and satisfying meal or appetizer. The brightness of lemon and the subtlety of dill pair beautifully with the richness of tuna.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1 tablespoon olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon chopped fresh parsley
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– 4 tablespoons plain Greek yogurt
– Fresh dill for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together tuna, panko breadcrumbs, olive oil, lemon juice, parsley, and dill. Season with salt and pepper.
3. Divide the mixture into 4 equal portions and shape each into a patty.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine Greek yogurt and chopped fresh dill in a small bowl.
6. Serve tuna cakes warm with Dill Yogurt Sauce on top.
Cooking Time: 12-15 minutes
Panko-Crusted Tuna Cakes with Spicy Mayo
Panko-Crusted Tuna Cakes with Spicy Mayo: A flavorful and refreshing take on traditional tuna cakes, elevated by the crunch of panko breadcrumbs and a spicy kick from homemade mayo.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 1 egg
– 1 tablespoon soy sauce
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Spicy Mayo (see below)
Spicy Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
Instructions:
1. In a medium bowl, combine tuna, panko breadcrumbs, onion, egg, soy sauce, Dijon mustard, salt, and pepper. Mix well.
2. Shape mixture into 4-6 patties, depending on desired size.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium heat.
4. Fry patties for about 3-4 minutes per side, or until golden brown and crispy.
5. Serve hot with Spicy Mayo.
Cooking Time: 10-12 minutes
Mediterranean Tuna Cakes with Feta and Olives
These crispy tuna cakes are infused with the bright flavors of the Mediterranean, featuring tangy feta cheese and briny olives. A perfect appetizer or snack for your next gathering.
Ingredients:
– 1 (12 oz) can of tuna in water, drained and flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup crumbled feta cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil, divided
– 1/4 cup chopped Kalamata olives
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine tuna, panko breadcrumbs, feta cheese, parsley, lemon juice, paprika, salt, and pepper. Mix well.
3. Divide the mixture into 6 equal portions and shape each portion into a patty.
4. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Cook patties for 2-3 minutes on each side, until golden brown.
5. Transfer patties to a baking sheet and bake for an additional 5-7 minutes, or until cooked through.
6. Serve warm with chopped olives and a squeeze of lemon juice.
Cooking Time: 15-20 minutes
Asian-Inspired Tuna Cakes with Ginger Soy Glaze
Elevate your tuna cakes with the bold flavors of Asia! This recipe combines the freshness of tuna with the warmth of ginger and the tanginess of soy sauce, all wrapped up in a crispy panko breadcrumb coating.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, mix together tuna, panko breadcrumbs, scallions, garlic, soy sauce, and ginger.
3. Add the egg and gently fold until just combined.
4. Divide the mixture into 4-6 portions, depending on desired size.
5. Shape each portion into a patty.
6. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
7. Fry patties for 3-4 minutes per side or until golden brown and cooked through.
8. Serve immediately with Ginger Soy Glaze (see below).
Ginger Soy Glaze:
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon grated fresh ginger
Mix all ingredients together in a small bowl. Brush glaze over tuna cakes just before serving.
Cooking Time: About 10-12 minutes, depending on the size of your tuna cakes.
Cheesy Jalapeño Tuna Cakes with Lime Crema
Elevate your appetizer game with these Cheesy Jalapeño Tuna Cakes, featuring the perfect balance of spicy and tangy flavors. A dollop of refreshing Lime Crema takes them to the next level.
Ingredients:
– 1 can (6 oz) tuna in water, drained and flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup grated cheddar cheese
– 1/4 cup finely chopped fresh jalapeño peppers
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lime Crema (see below)
Lime Crema:
– 1/2 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 minced garlic clove
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix tuna, panko breadcrumbs, cheese, jalapeño peppers, and olive oil until just combined. Do not overmix.
3. Divide mixture into 4 equal portions and shape each into a cake.
4. Place cakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until lightly browned.
5. Serve immediately with Lime Crema spooned on top.
Cooking Time: 12-15 minutes
Sweet Potato and Tuna Cakes with Chipotle Aioli
Elevate your appetizer game with these crispy sweet potato and tuna cakes, served with a spicy kick from chipotle aioli.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can of tuna (drained and flaked)
– 1/4 cup panko breadcrumbs
– 1 egg
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chipotle peppers in adobo sauce (see below for aioli recipe)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed sweet potatoes, tuna, panko breadcrumbs, egg, lemon juice, salt, and pepper.
3. Shape mixture into 6-8 patties, about 1/4 inch thick.
4. Place patties on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until golden brown.
Chipotle Aioli:
– 1 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Classic Old Bay Tuna Cakes with Remoulade
Savor the flavors of the Chesapeake Bay with these crispy and flavorful tuna cakes, elevated by the tangy zip of remoulade sauce. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon Old Bay seasoning
– 1 egg
– 1 tablespoon mayonnaise
– Salt and pepper to taste
– Remoulade sauce (store-bought or homemade)
– Vegetable oil for frying
Instructions:
1. In a medium bowl, mix together tuna, panko breadcrumbs, onion, garlic, Old Bay seasoning, egg, and mayonnaise until just combined.
2. Divide mixture into 4-6 portions, depending on desired size.
3. Shape each portion into a patty.
4. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium heat.
5. Fry patties for 3-4 minutes per side, until golden brown and crispy.
6. Serve hot with remoulade sauce for dipping.
Cooking Time: About 12-15 minutes
Zucchini and Tuna Cakes with Garlic Aioli
Elevate your snack game with these flavorful zucchini and tuna cakes, paired with a creamy garlic aioli. Perfect for a quick lunch or as an appetizer for a dinner party.
Ingredients:
– 1 medium zucchini, grated
– 1 can of tuna (drained), flaked
– 1/2 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Garlic Aioli ingredients:
+ 1/2 cup mayonnaise
+ 3 cloves garlic, minced
+ 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine zucchini, tuna, panko breadcrumbs, egg, and olive oil. Mix well.
3. Divide mixture into 4-6 portions, depending on desired cake size. Shape each portion into a patty.
4. Place patties on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
5. Meanwhile, mix garlic aioli ingredients in a bowl. Refrigerate until ready to serve.
6. Serve tuna cakes hot with a dollop of garlic aioli.
Cooking Time: 15-20 minutes
Parmesan-Crusted Tuna Cakes with Marinara
Elevate your seafood game with these crispy, cheesy tuna cakes served with a tangy marinara sauce.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Marinara sauce, for serving
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine tuna, panko breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix until just combined.
3. Divide mixture into 4 equal portions and shape each portion into a patty.
4. Place patties on prepared baking sheet and drizzle with olive oil.
5. Bake for 12-15 minutes or until golden brown.
6. Serve tuna cakes hot with marinara sauce spooned over the top.
Cooking Time: 12-15 minutes
Coconut-Crusted Tuna Cakes with Mango Salsa
Elevate your seafood game with these crispy tuna cakes coated in a nutty coconut crust, served alongside a sweet and tangy mango salsa.
Ingredients:
For the tuna cakes:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup shredded coconut
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
For the mango salsa:
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together tuna, panko breadcrumbs, shredded coconut, olive oil, lemon juice, salt, and pepper.
3. Shape mixture into patties.
4. Bake for 12-15 minutes or until golden brown.
5. Meanwhile, combine mango, red onion, jalapeño pepper, and lime juice in a bowl.
6. Serve tuna cakes with mango salsa and enjoy!
Cooking Time: 20-25 minutes
Quinoa and Tuna Cakes with Lemon Tahini Dressing
This recipe combines the nutty flavor of quinoa with the protein-rich tuna, all wrapped up in a crispy cake. The creamy lemon tahini dressing adds a tangy and refreshing touch to this nutritious dish.
Ingredients:
– 1 cup cooked quinoa
– 1 can (5 oz) of tuna in water, drained and flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 egg
– Salt and pepper to taste
– Lemon tahini dressing (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix together quinoa, tuna, panko breadcrumbs, parsley, garlic, and egg.
3. Divide the mixture into 4 equal parts and shape each part into a cake.
4. Place the cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Lemon Tahini Dressing:
– 1/2 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1 minced garlic clove
– Salt to taste
Mix all ingredients together in a bowl until smooth. Serve with quinoa and tuna cakes.
Avocado-Stuffed Tuna Cakes with Cilantro Lime Sauce
Elevate your seafood game with these decadent tuna cakes, packed with creamy avocado and a tangy cilantro lime sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
For the tuna cakes:
– 1 can of tuna (drained and flaked)
– 1 ripe avocado, mashed
– 1/4 cup panko breadcrumbs
– 2 tablespoons lemon juice
– 1 egg, lightly beaten
– Salt and pepper to taste
For the cilantro lime sauce:
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together tuna, avocado, panko breadcrumbs, lemon juice, and egg until well combined.
3. Divide mixture into 4 equal portions and shape each portion into a cake.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine cilantro lime sauce ingredients in a small bowl and stir to combine.
6. Serve tuna cakes with a dollop of cilantro lime sauce on top.
Cooking Time: 20-25 minutes
Buffalo-Style Tuna Cakes with Blue Cheese Dip
Elevate your snack game with these crispy Buffalo-style tuna cakes served with a creamy blue cheese dip. A perfect combination of spicy and savory, this recipe is sure to please!
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 egg
– 1 tablespoon mayonnaise
– 1 teaspoon hot sauce (Frank’s RedHot or similar)
– Salt and pepper, to taste
– Blue cheese crumbles, for serving
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine tuna, panko breadcrumbs, cheddar cheese, parsley, egg, mayonnaise, hot sauce, salt, and pepper. Mix well.
3. Form into 4-6 patties, depending on desired size.
4. Place patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 12-15 minutes or until cooked through.
6. Serve warm with blue cheese crumbles and your favorite dipping sauce.
Cooking Time: 12-15 minutes
Sun-Dried Tomato and Basil Tuna Cakes
Sun-Dried Tomato and Basil Tuna Cakes: A flavorful and refreshing twist on traditional tuna cakes!
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons fresh basil leaves, chopped
– 1 tablespoon lemon juice
– 1 egg
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, mix together tuna, panko breadcrumbs, sun-dried tomatoes, basil leaves, lemon juice, and egg.
3. Season with salt and pepper to taste.
4. Divide the mixture into 4-6 portions, depending on desired size.
5. Shape each portion into a patty.
6. Heat about 1/2 inch (1 cm) of olive oil in a large non-stick skillet over medium heat.
7. Fry the patties for about 3-4 minutes per side, or until golden brown and cooked through.
8. Serve hot with your favorite sides.
Cooking Time: About 10-12 minutes
Corn and Tuna Cakes with Chipotle Lime Sauce
A flavorful twist on traditional tuna cakes, these spicy corn and tuna cakes are perfect for a quick dinner or snack. The smoky heat from the chipotle peppers in adobo sauce is balanced by the bright acidity of lime juice, creating a tangy and addictive condiment.
Ingredients:
– 1 (5 oz) can of tuna in water, drained and flaked
– 1 cup fresh corn kernels
– 1/2 cup panko breadcrumbs
– 1 egg
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Chipotle Lime Sauce (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine tuna, corn kernels, panko breadcrumbs, egg, mayonnaise, Dijon mustard, paprika, salt, and pepper. Mix until just combined.
3. Divide mixture into 4 equal parts and shape each part into a cake.
4. Place cakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
Chipotle Lime Sauce:
– 1/2 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon chipotle peppers in adobo sauce, finely chopped
– Salt to taste
Mix all ingredients together and adjust seasoning as needed. Serve with corn and tuna cakes.
Wasabi Pea-Crusted Tuna Cakes with Ponzu Sauce
Experience the harmonious balance of spicy and savory flavors in these Wasabi Pea-Crusted Tuna Cakes, served with a refreshing Ponzu Sauce.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup of wasabi peas
– 1/4 cup of panko breadcrumbs
– 1 egg
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper to taste
– Ponzu Sauce ingredients: soy sauce, sake, mirin, yuzu juice, sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together tuna, wasabi peas, panko breadcrumbs, egg, soy sauce, and sesame oil.
3. Shape into 4-6 patties, depending on desired size.
4. Place patties on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, prepare Ponzu Sauce by combining ingredients in a bowl.
7. Serve tuna cakes with Ponzu Sauce and enjoy!
Cooking Time: 12-15 minutes
Smoked Paprika Tuna Cakes with Roasted Red Pepper Sauce
Add a burst of flavor to your seafood game with these Smoked Paprika Tuna Cakes, served with a creamy Roasted Red Pepper Sauce. This simple recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
For the tuna cakes:
– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red bell pepper
– 1/4 cup grated cheddar cheese
– 1 tablespoon smoked paprika
– 1 teaspoon lemon zest
– Salt and pepper to taste
– 2 tablespoons olive oil
For the roasted red pepper sauce:
– 2 red bell peppers, seeded and chopped
– 2 cloves garlic, minced
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine tuna, panko breadcrumbs, red bell pepper, cheese, smoked paprika, lemon zest, salt, and pepper. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
4. Heat olive oil in a non-stick skillet over medium-high heat. Cook tuna cakes for 3-4 minutes per side, or until golden brown.
5. Meanwhile, roast red bell peppers in the oven for 30-40 minutes, or until charred and blistered.
6. Remove from oven and let cool. Peel off skin, then blend with garlic, mayonnaise, and Dijon mustard to make sauce.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a world of flavors with these 18 mouthwatering tuna cake recipes! From spicy and savory to sweet and tangy, each unique combination will tantalize your taste buds. Whether you’re looking for a classic Old Bay flavor or something more adventurous like Buffalo-style or Wasabi pea-crusted, there’s something for everyone in this collection of crispy tuna cakes. So go ahead, get creative, and take your meals to the next level with these scrumptious and easy-to-make recipes!
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