Tuna Cakes with Garlic Lemon Aioli are one of my top delicious recipes. This recipe is super simple to make and will be ready in just 20 minutes. The tangy Garlic Lemon Aioli is the perfect complement to the rich tuna flavor, creating a dish that is both satisfying and sophisticated.
If you want some more tuna recipes, try my Tuna Pasta Salad and my delicious Old Fashioned Tuna Casserole.
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Why this Tuna Cake Recipe is a Keeper
I love this recipe because it’s a easy and quick to make dinner that’s also super delicious. Even if you’ve never been a fan of eating tuna, you’ll love these golden brown and crispy tuna patties.
- 20 Minute Meal: This good recipe made with canned tuna is quick and easy!
- Easy Ingredients: It uses common ingredients you often have on hand.
- Pantry Meal: You probably have most of the ingredients in your pantry right now to make the best tuna meal.
- Delicious Flavor: The dish tastes amazing and is a hit every time. You can use salmon patties or crab cakes too.
- Healthy: It’s a nutritious option that fits well into a balanced diet.
- Budget-Friendly: The ingredients are affordable and the recipe is cost-effective.
How Do I Keep Tuna Cakes from Falling Apart?
A good way to help the patties hold their shape better is to chill them. Make the tuna mix, shape the patties and chill them in the fridge for up to a day in advance to help them hold together.
Pro Tip for Crispy Tuna Patties
Make a seafood cake, add shrimp and crab to the tuna cakes.
Ingredient Notes and Variation Suggestions to Make Tuna Patties
To make this tuna fish cakes recipe, you will need just a few easy ingredients. If you don’t already have these ingredients in your kitchen, they can all easily be found at the store or substituted.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Canned Tuna: You can use any type of canned tuna in water you like.
- Type of Tuna: Chunk light tuna is a budget-friendly option, while albacore tuna has a milder flavor.
- Greek Yogurt: Use plain Greek yogurt for this easy tuna patties recipe and sauce.
- Bread Crumbs: You can use regular breadcrumbs, Panko breadcrumbs or even crushed crackers. Feel free to season the breadcrumbs with All Purpose Seasoning to give some extra flavor.
- Flavorings: Experiment with different herbs and spices. Some popular options include dill, parsley, chives, onion powder, garlic powder, and paprika.
- Add-Ins: You can add chopped vegetables like celery, onion, or bell pepper to your tuna cakes for extra flavor and texture.
How to Make Tuna Cakes with Garlic Lemon Aioli
This delicious recipe comes together in just 4 easy to follow steps. It’s so easy to make these tuna cakes, they will become on of your favorite recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Garlic Lemon Aioli: In a small bowl, whisk together plain Greek yogurt, tablespoon mayo, lemon juice, minced garlic, salt and pepper for the aioli.
- Mix the Ingredients: In a medium bowl, combine the tuna, egg, yogurt, shallot, pepper, garlic, fresh parsley, salt and pepper.
- Shape the Tuna Cakes: Form the tuna mixture into 4 cakes and coat in breadcrumbs.
4. Cook the Tuna: Heat the olive oil in a nonstick skillet over medium high heat. Add the tuna cakes and cook for 3-5 minutes per side or until golden brown.
Prep Ahead Suggestions for this Easy Tuna Patties Recipe
Preparing tuna patties in advance can help save you time and kitchen space when it comes to making your new go-to recipe.
- Make the Tuna Mix: You can mix the can of tuna and other ingredients together, form the patties, and store them in the refrigerator for up to 24 hours before cooking.
- Chill the Patties: Chilling the formed patties for at least 30 minutes in the fridge helps them firm up and prevents them from falling apart during cooking.
- Make the Sauce: If you’re serving your tuna cakes with a sauce, you can prepare it ahead of time and store it in the refrigerator.
How to Store, Reheat and Freeze Tuna Patties
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat the tuna fish cake recipe in the microwave, covered, until warm. You can also eat them cold, straight out of the refrigerator.
- Freezing: Freeze in freezer bags for up to 3 months.
Canned Tuna Recipe FAQs
Yes. This tuna cakes recipe can be frozen for up to three months.
Cook the patties in a pan with some oil or in the oven at 200 for about 20 minutes .
Some delicious add-ins to try tuna with include cilantro, old bay seasoning, green onion or dried parsley.
Dijon mustard, sriracha and tartar sauce are all great sauce to drizzle or serve with tuna patties.
Expert Tips for Making This Seafood Recipe
- Drain the Tuna: Draining the skipjack tuna is crucial to prevent watery tuna cakes.
- Quality Breadcrumbs: Panko breadcrumbs add a nice crunch.
- Don’t Overcrowd the Pan: This will lower the temperature of the oil and can result in soggy patties.
- Season Generously: Don’t be afraid to add herbs, spices, and seasonings to your tuna cakes.
- Use a Thermometer: To ensure the tuna cakes are cooked through, use a food thermometer to check the internal temperature. It should reach 165°F (74°C).
- Lemon Zest: Try adding fresh lemon juice and zest into the aioli for more vibrant lemon flavor.
- Serve Tuna Patties with: Try my Spicy Coleslaw, Corn Ribs with Garlic Butter, and Shortbread Maraschino Cherry Cookies.
More Recipes You Might Like
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Tuna Cakes with Lemon Aioli
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Ingredients
Tuna Cakes
- 12 ounces Bumble Bee tuna packed in water, 1 can, drained
- 1 Egg, beaten
- ¼ cup Greek yogurt, plain
- ¼ cup Shallot, minced
- ¼ cup Red bell pepper, minced
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, minced
- ¼ teaspoon Salt , to taste
- ¼ teaspoon Pepper, to taste
- 1 cup Panko bread crumbs
- 1 tablespoon Olive oil
Garlic Lemon Aioli
- ½ cup Greek yogurt, plain
- 1 tablespoon Light mayonnaise
- 1 teaspoon Lemon juice
- 2 cloves Garlic, minced
- ¼ teaspoon Salt , to taste
- ¼ teaspoon Pepper, to taste
Instructions
Garlic Lemon Aioli
- In a small bowl whisk together all of the ingredients for the aioli.
- Cover and refrigerate until you're ready to serve.
Tuna Cakes
- In a medium bowl, combine the tuna, egg, yogurt, shallot, pepper, garlic, parsley, salt and pepper.
- Mix together with a fork until combined. Be careful not to over mix and break up the tuna too much.
- Form the tuna mixture into 4 cakes.
- Place the Panko on a plate and press each cake into the bread crumbs, coating both sides.
- Heat the olive oil in a large skillet over medium high heat.
- Place the tuna cakes in the pan and cook for 3-5 minutes on each side, or until golden brown.
- Remove from pan and serve immediately with the garlic lemon aioli sauce.
Christina’s Notes
-
- Drain the Tuna: Draining the skipjack tuna is crucial to prevent watery tuna cakes.
-
- Quality Breadcrumbs: Panko breadcrumbs add a nice crunch.
-
- Don’t Overcrowd the Pan: This will lower the temperature of the oil and can result in soggy patties.
-
- Season Generously: Don’t be afraid to add herbs, spices, and seasonings to your tuna cakes.
-
- Use a Thermometer: To ensure the tuna cakes are cooked through, use a food thermometer to check the internal temperature. It should reach 165°F (74°C).
-
- Lemon Zest: Try adding fresh lemon juice and zest into the aioli for more vibrant lemon flavor.
- What to Serve with the Tuna Cakes: Try my Spicy Coleslaw, Corn Ribs with Garlic Butter, and Shortbread Maraschino Cherry Cookies.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I love albacore tuna but, have never made tuna cakes. I popped over to pin this to try. Thanks for the recipe. Drop by to share your recipes at my weekly parties if you would like to sometime. Love to have you.
I think I’m going to make this (or an adaption) next week. My husband has mentioned tuna cakes a lot recently. Pinning!
They are so popular around our region! Enjoy!
I am so happy with the tuna with the aioli I can not want to try.Trying to eat healthier !!
I hope you enjoy it! 🙂