Imagine transforming a humble can of tuna into a restaurant-worthy dish that will have your family begging for seconds! These golden, crispy Tuna Fish Cakes are not just another boring weeknight meal - they're a culinary adventure that combines simplicity with mouthwatering flavor. Whether you're a busy home cook or a seafood enthusiast, this recipe promises to deliver maximum taste with minimal effort, making it the perfect go-to meal for those nights when you want something quick, satisfying, and absolutely delectable.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cans tuna, drained
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1/4 cup chopped onion
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Oil for frying
Instructions
- Drain the canned tuna thoroughly, ensuring all excess liquid is removed by pressing the tuna gently with a fork or paper towel.
- In a large mixing bowl, combine the drained tuna, breadcrumbs, mayonnaise, beaten egg, chopped onion, Dijon mustard, salt, and pepper. Mix ingredients thoroughly until well combined and the mixture holds together.
- Using clean hands, shape the mixture into 4 equal-sized patties, approximately 3 inches in diameter and about 1/2 inch thick. Compact the patties firmly to prevent them from falling apart during cooking.
- Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan, about 2-3 tablespoons.
- Once the oil is hot (around 350°F), carefully place the tuna patties into the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the tuna fish cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Let the tuna fish cakes rest for 2-3 minutes before serving to allow them to set and cool slightly.
- Serve hot with lemon wedges, tartar sauce, or a fresh green salad as a side.
Tips
- Drain the tuna thoroughly to prevent soggy fish cakes. Use a fine-mesh strainer or press gently with paper towels to remove excess moisture.
- For extra crispiness, consider using panko breadcrumbs instead of regular breadcrumbs - they create a more golden and crunchy exterior.
- Don't overmix the ingredients. Combine them just until they hold together to keep the texture light and tender.
- Make sure your skillet is at the right temperature (around 350°F) before adding the patties to ensure even browning and prevent sticking.
- If the mixture seems too wet, add a few more breadcrumbs. If it's too dry, incorporate an extra tablespoon of mayonnaise.
- For a healthier option, you can bake these fish cakes in a preheated 400°F oven for 12-15 minutes, flipping halfway through.
- These fish cakes freeze beautifully! Make a double batch and freeze uncooked patties between sheets of parchment paper for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 20g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 75mg
