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Description
Quick and easy tuna fish cakes with a crispy exterior, perfect for a fast meal.
Ingredients
Scale
- 2 (5 ounce) cans tuna, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/2 cup breadcrumbs, plus more for coating
- 1 large egg, beaten
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, 1/2 cup breadcrumbs, and beaten egg. Mix well until everything is combined.
- Season the tuna mixture with salt and pepper to taste.
- Form the mixture into 6-8 patties.
- Place additional breadcrumbs on a shallow plate. Dredge each patty in the breadcrumbs, ensuring both sides are coated.
- Heat olive oil in a large skillet over medium heat.
- Carefully place the fish cakes in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Serve hot.
Notes
- For extra flavor, add a pinch of cayenne pepper to the tuna mixture.
- These fish cakes can be served with a squeeze of lemon juice or a side of tartar sauce.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg