Lemon Garlic Tuna Cakes Recipe
Light, flavorful tuna cakes with lemon and garlic that are quick to make and pan-fry to golden perfection.
Equipment
- Colander
- Mixing Bowl
- Shallow Dish
- large spoon or spatula
- Frying Pan
- Measuring cups and spoons
- plate or tray
Ingredients
- 10 oz tuna in water (drained) two 5-ounce cans, well drained
- 3 cloves garlic grated
- 1/4 cup white onion finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 tbsp lemon zest
- 1 large egg
- 1/4 cup plain breadcrumbs
- 2 tbsp mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tsp dried parsley
- 4 tbsp plain breadcrumbs for coating
- 3 tbsp grated Parmesan cheese for coating
- 2 tbsp olive oil divided for frying
Instructions
- Drain both cans of tuna well in a colander and transfer to a mixing bowl, flaking with a fork.
- Add the grated garlic, finely chopped onion, salt, black pepper, lemon juice, lemon zest, egg, 1/4 cup breadcrumbs, 2 tablespoons mayonnaise, 1/4 cup grated Parmesan, and dried parsley to the bowl; mix until combined.
- In a shallow dish, combine the remaining 4 tablespoons breadcrumbs and 3 tablespoons grated Parmesan for the coating.
- Scoop about 1/4 cup of the tuna mixture and shape into a patty; repeat to make 8 cakes.
- Lightly coat each patty in the breadcrumb-Parmesan mixture, pressing gently so it adheres.
- Heat 1 to 2 tablespoons of olive oil in a frying pan over medium heat; add cakes (work in batches if needed) and cook until golden brown, about 3–4 minutes per side.
- Transfer cooked tuna cakes to a plate and let rest 5 minutes before serving.
Notes
- To freeze: cook and cool completely before freezing on a sheet for 2 hours, then transfer to a sealed bag.
- Label bags and freeze up to 3 months.
- Thaw in the refrigerator before reheating.
- Nutrition values will vary by product used.
- Use a small colander to drain the tuna well.