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Back to Basics: Tuna Cakes offer flavorful alternative to traditional patty
These cakes are versatile, economical
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Summer is the season for patties — from classic hamburgers to chicken variations —but for a delightful change, crab cakes offer a perfect and flavorful alternative to the traditional patty.
While high-quality crab cakes are undeniably delicious, they often come with a very high price tag. Cheaper alternatives, which sometimes don't even include real crab meat, are typically not very tasty and can be highly processed. If you want a similar experience and a comparable nutritional profile without breaking your budget, making tuna cakes is a great solution.
By using canned tuna, a cost-efficient and accessible ingredient, you can create a dish that is both delicious and economical. These versatile tuna cakes can be served as an appetizer with tartar sauce or as a main dish with your favorite side, offering a satisfying meal any way you plate them. The best part is that they are easy and fast to make.
Tuna cakes are especially great when served with a delicious sauce. You could purchase a ready-made sauce at the store or skip it entirely, but the preparation of tartar sauce, which goes great not just with tuna cakes, is surprisingly fast and easy. As with any cold sauce, it is best to prepare it before the other parts of the meal to give it some time to settle in the fridge and allow all the flavors to combine. To make tartar sauce, you only need a few simple ingredients and a few minutes of your time.
Recipe
Tuna Cakes with Tartar Sauce
Makes 4-5 large servings, or 8-9 small
Ingredients
3 cans of tuna, drained
3 eggs
3 tablespoons Dijon mustard
Juice from 1 lemon
1/4 cup fresh chives, finely chopped (or 2 tablespoons dry)
2 tablespoons fresh parsley (or 1 tablespoon dry)
2 cloves garlic, peeled and grated
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
Optional: 1/2 teaspoon cayenne pepper (gives a meal a light, spicy kick)
1/2 teaspoon salt
1/2 teaspoon ground pepper, ideally freshly ground
3/4 to 1 cup breadcrumbs, adjust if needed
1/4 cup frying oil, adjust if needed
Final touch:
Drizzle of lemon juice
Slices of lemon
Fresh herbs
Freshly ground salt and pepper
Directions
Place the tuna in a strainer to allow the liquid to drain. A small amount of residual liquid can be present. Then, place it in a medium bowl. Using a fork, smash any large pieces of tuna if present.
To create the tuna cake dough, add to a mixing bowl the eggs, Dijon mustard, lemon juice, chives, parsley, garlic, paprika, smoked paprika, cayenne pepper (optional), salt, pepper and breadcrumbs. Thoroughly stir together with a spatula until nicely combined and the tuna cake dough is formed.
Check the consistency of the dough and add up to 1/4 cup of breadcrumbs to thicken it if needed. The tuna cake dough can be slightly sticky but needs to be firm enough to form into patties. Test by trying to create one patty yourself by hand. Keep in mind that we are going to freeze the patties shortly before cooking, which will make them even more compact, so be willing to accept some stickiness and softness.
Then, using a 4 fluid ounce disher or a 1/2 cup measuring cup for large tuna cakes, or a 1/4 cup measuring cup for small tuna cakes, scoop portions for each tuna cake patty and place them on a baking sheet lined with parchment paper. A disher with a trigger will make the entire process more streamlined. If you are using a measuring cup, you may need to use a knife to release the dough from the cup.
When all portions are on the baking sheet, gently press down on the center of each to form tuna cakes about 3/4- to 1-inch high. The exact height is up to you, but try to keep the height consistent for even cooking.
When all the patties are formed, let them settle and slightly harden in the freezer for at least 15 minutes, but preferably for about 30 minutes (no need to cover them).
Based on the size of your pan, you may have to work in batches. Preheat the fry pan on medium-high heat with 1/4 cup of frying oil. Carefully place the tuna cakes in the pan and cook on one side for about 4-5 minutes.
During this time, the tuna cakes should develop a nice color (not pale but not burned, either), and be partially cooked. If your burner is too powerful, you may have to reduce the heat slightly to prevent burning. If your burner is too weak, you may have to increase the heat or extend the cooking time.
Then, turn them to the other side and cook until the other side has a good color and the tuna cakes are cooked through (usually for 3-5 minutes). They should reach a minimum safe serving temperature of 160°F at the thickest point; check with a food thermometer.
Remove from the pan, place it on the cooling rack or plate with a paper towel for about a minute to release excessive cooking fat.
For plating, place the tuna cakes on a plate. Gently drizzle them with fresh lemon juice and sprinkle them with salt and pepper. Decorate with a slice of lemon and, optionally, fresh herbs. Serve with tartar sauce and herb baguette for an appetizer, or with your favorite sides for a main course.
Tartar Sauce
Makes 1 1/2 cups
Ingredients
1/2 cup mayonnaise
1/2 cup white yogurt (or sour cream)
1 tablespoon extra virgin olive oil
Juice from 1 lemon
Pinch of salt
Pinch of ground pepper, ideally freshly ground
1 medium (about 1/4 cup) dill pickle, finely diced (do not use sweet pickle)
1/2 medium onion, peeled and finely chopped
1 clove garlic, peeled and grated
Directions
Place into a medium mixing bowl the mayonnaise, white yogurt, extra virgin olive oil, lemon juice, salt and ground pepper. Thoroughly stir with a whisk until combined. Then, add the dill pickle, onion and garlic. Thoroughly stir with a whisk until combined.
Taste and add salt and/or pepper if needed. For best results, refrigerate for at least one hour before serving.
Source: Tom Slepicka
You begin by creating the creamy base in a medium mixing bowl by combining mayonnaise, white yogurt (or sour cream), extra virgin olive oil, lemon juice, and a pinch of salt and pepper, whisking everything together until it's smooth and well-combined. Next, you stir in the textured ingredients: finely diced dill pickle, finely chopped onion and grated garlic. After giving it another thorough stir with the whisk, simply taste the sauce and adjust the seasoning with more salt or pepper if needed. Then, place it in the refrigerator until your tuna cakes are ready to be served.
The next step is to prepare the tuna. Place the canned tuna into a strainer to drain the excess liquid; a small amount of residual liquid is perfectly fine. Once drained, transfer the tuna to a medium bowl. Using a fork, break up and smash any large pieces of tuna to ensure the texture is consistent before you add the other ingredients.
When the tuna ready, it's time to form the cakes. To the mixing bowl with the tuna, add the eggs, Dijon mustard, lemon juice, fresh chives and parsley (or dried), grated garlic, paprika, smoked paprika, salt, pepper and part of the breadcrumbs. Optionally, add cayenne pepper, which gives the cakes a little spicy kick. Stir everything together thoroughly with a spatula until a cohesive dough forms. Check the consistency; it can be slightly sticky, but if it's too wet to hold a shape, add more breadcrumbs until it's firm enough to form into patties.
Next, portion the mixture using a disher or measuring cup, and place the scoops onto a baking sheet lined with parchment paper. Gently press down on each portion to create patties about 3/4- to 1-inch thick, keeping the height consistent for an even cook. Finally, place the entire baking sheet in the freezer for at least 15 to 30 minutes, which will help the patties harden and hold their shape perfectly during cooking.
Next, cook the tuna cakes. You may need to work in batches depending on the size of your pan. Start by preheating a quarter cup of frying oil in a large frying pan over medium-high heat. To make the entire process as easy as possible, it is recommended to use a non-stick pan. Carefully place the chilled tuna cakes into the hot pan and cook on the first side for about 4-5 minutes, allowing them to develop a nice golden-brown color without burning; you may need to adjust the heat to get it just right. Then, flip the cakes and continue cooking for another 3-5 minutes, until the other side is also browned and the patties are cooked through.
Good to know
- The pantry all-star, canned tuna. Canned tuna is an invaluable ingredient to keep stocked in your kitchen. It's a fantastic source of high-quality protein, beneficial omega-3 fatty acids and essential vitamins. Beyond its nutritional benefits, canned tuna offers incredible convenience, as it always tastes great with very little effort. A delicious and satisfying meal can be whipped up in minutes, whether it's a simple tuna salad, a hearty pasta dish or a quick melt. Furthermore, it is a very cost-effective alternative to fresh tuna, providing similar advantages at a fraction of the price. Its long shelf life, often lasting for many months and in some cases years, ensures you always have a reliable and versatile meal option on hand.
- Omega-3 fatty acids. Omega-3 fatty acids are a type of essential polyunsaturated fat that your body can't produce on its own, making them a crucial component of a healthy diet. You can get adequate amounts by eating a variety of foods; the most potent sources are tuna, salmon, mackerel and sardines, as well as plant-based sources like flaxseed, chia seeds and walnuts. Omega-3 fatty acids play a fundamental role in your body by forming the very structure of your cell membranes, particularly in the brain and eyes. They are critical for heart health, as they can help reduce triglycerides, lower blood pressure and decrease the risk of abnormal heart rhythms. Beyond the cardiovascular system, omega-3s are renowned for their anti-inflammatory properties. Furthermore, they are essential for brain development and function throughout life, supporting everything from fetal development to cognitive function in older adults and potentially improving symptoms of depression and anxiety.
- How tuna makes it to cans. It begins when the tuna is caught and immediately flash-frozen on the fishing vessel to maintain peak condition. Upon arrival at the processing plant, the frozen tuna is thawed and then pre-cooked in large steam ovens. This step is crucial as it firms up the meat and allows for easier removal of skin and bones. After cooking and cooling, the tuna is cleaned and separated into loins of meat. These loins are then packed into cans, and a liquid like oil, water or broth is added. Finally, the cans are hermetically sealed, washed, and then sterilized in large pressure cookers to ensure they are free from bacteria and shelf-stable for a long time.
- How to pick the perfect canned tuna. Recognizing quality canned tuna involves checking the label and understanding the differences in both the fish and the packing liquid, which also affect the price. Generally, "solid white albacore" is more expensive, offering large, firm pieces with a mild flavor, while "chunk light" (often from skipjack tuna) is more budget-friendly with smaller flakes and a stronger taste. Premium prices are also commanded by tuna with certifications like "pole-and-line caught," which indicates more sustainable and labor-intensive fishing methods. The packing liquid also plays a role in cost and quality; tuna in oil is often slightly more expensive than tuna in water, providing a richer flavor and moister texture. Tuna in water is a leaner, lower-calorie and typically less expensive option that preserves more of the natural omega-3s. Tuna in broth offers a savory middle ground in both flavor and cost. It's great that you can select tuna based on your budget, choosing between affordable chunks light in water or premium solid albacore in oil, while still getting the great benefits of this healthy and delicious fish.
It is important to ensure the cakes reach a minimum internal temperature of 160°F, which you can check with a food thermometer. Once cooked, remove the tuna cakes from the pan and place them on a cooling rack or a paper towel-lined plate for a minute to drain any excess oil before serving.
To serve the tuna cakes, begin by arranging them on a plate. Gently drizzle the warm cakes with fresh lemon juice and sprinkle them with salt and pepper to enhance their flavor. For an elegant presentation, decorate the plate with a fresh slice of lemon and, optionally, a scattering of fresh herbs. These versatile tuna cakes can be served as a delightful appetizer alongside tartar sauce and an herb baguette or presented as a satisfying main course with your favorite sides.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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