Flaky white tuna meat is seasoned and baked to perfection in these irresistibly delicious Tuna Cakes! This is an easy and inexpensive dinner or lunch idea that you really can’t miss out on. Canned tuna is so underrated and underused that these tuna cakes will give you a fresh new idea on how to use it!
This isn’t your mother’s tuna recipe – unless your mom makes tuna cakes already, which in that case, it might be similar. But still! Say goodbye to the days of tuna, mayo, and celery, and hello to these tuna cakes made with ingredients like Old Bay, hot sauce, and worcestershire.
Besides being seriously packed with flavor, these are also unbelievably easy to make. In the middle of the day, I usually don’t want to stop everything I’m doing to make lunch, but I make an exception for these easy tuna cakes! They take me just under 30 minutes to whip up, and they’re just too good when served over fresh greens.
So whether you’re making these bad boys for lunch or a lighter dinner, you’re seriously going to love both the bold flavor and true simplicity of this!
Ingredients for easy tuna cakes:
- Egg – Can be cold or room temperature.
- Parsley – Finely chopped and fresh!
- Greek yogurt – Keep it plain with no extra flavors.
- Dijon mustard – This can NOT be substituted with plain yellow mustard! The flavor isn’t the same.
- Worcestershire sauce – This ingredient provides depth and delicious tanginess to the tuna cakes.
- Old Bay – If you really love that extra hint of seafood flavor, toss in an extra teaspoon.
- Hot sauce – Any brand will do! Just pick your favorite bottle.
- Lemon – Just the zest is needed! However, the lemon juice itself is delicious when squeezed on top of the cooked tuna cakes before serving.
- Tuna – Drain the cans before using.
- Saltine crackers – Get to smashing! You only need the crumbs for this easy recipe.
How long will these tuna cakes stay fresh?
In an airtight container in the fridge, these any leftover tuna cakes you have will stay fresh for up to 3 days.
To reheat, I recommend popping them back in your oven, or toaster oven. They’ll lose their original texture in the microwave.
How should I serve these?
Personally, I love serving my tuna cakes over a bed of fresh greens! Arugula’s the best. However, you could also serve them next to some Pineapple Fried Rice for a fun, beachy vibe!
There’s something fishy going on here!
- 1 egg
- 1 tablespoon parsley, finely chopped
- ¼ cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay
- ½ teaspoon hot sauce
- Zest from one lemon
- 15 ounces canned tuna, about 1 pound drained
- ⅔ cup saltine cracker crumbs
- Lemon wedges, for serving
- Preheat oven to 450°F
- In a large bowl stir together egg, parsley, yogurt, Dijon, Worcestershire, Old bay, hot sauce and lemon zest.
- Add tuna and saltine cracker crumbs. Fold gently to combine.
- Line a baking sheet with parchment paper. Using a 1/3 cup measuring cup, scoop out some tuna mixture. Press the mixture into the measuring cup lightly to form a patty. Invert the patty onto the baking sheet. Repeat to make 6 patties.
- Bake at 450°F for 12-14 minutes until golden brown. Serve with lemon wedges.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.