Lemon Garlic Tuna Cakes are a truly delightful and incredibly easy-to-make dish, perfect for those seeking a quick yet flavorful meal. These savory patties combine the fresh zest of lemon, aromatic garlic, and hearty canned tuna with staple ingredients like onion, breadcrumbs, eggs, mayonnaise, and shredded Parmesan cheese. The result is a batch of tender, moist tuna cakes with a perfectly crispy exterior, ideal for a satisfying lunch or a light, delectable dinner.
Why You’ll Adore These Lemon Garlic Tuna Cakes
If you’re constantly on the hunt for effortless lunch ideas or light dinner solutions that don’t compromise on taste, then these Lemon Garlic Tuna Cakes are about to become your new kitchen hero. My culinary philosophy revolves around maximizing flavor with minimal fuss, and the classic pairing of garlic and lemon always delivers an irresistible punch. You might already be familiar with my Creamy Lemon Garlic Chicken or my Lemon Garlic Roasted Potatoes, both testaments to this vibrant flavor combination. Now, I’ve brought that same zesty, savory magic to the humble tuna cake, elevating it to an extraordinary level. These aren’t just good tuna cakes; they are, without a doubt, the best I’ve ever created!
Beyond their incredible taste, these tuna cakes offer a remarkable level of convenience. They are fantastic for meal prepping, as they can be prepared ahead of time and even frozen after cooking, making busy weeknights a breeze. Whether you serve them as a main course with a fresh salad, tucked into a sandwich, or as an appetizer with a creamy dipping sauce, their versatility is unmatched. The robust flavor profile, thanks to the generous inclusion of fresh garlic and bright lemon, ensures every bite is bursting with zest and savory goodness. Plus, the simple technique of lightly coating them in breading before frying creates a delightful contrast: wonderfully moist on the inside and irresistibly crispy on the outside. This perfect balance of texture and taste makes them an instant family favorite.
Essential Ingredients for Perfect Tuna Cakes
Crafting these delectable Lemon Garlic Tuna Cakes requires a straightforward list of ingredients, most of which you likely already have in your pantry. Each component plays a crucial role in building the incredible flavor and texture that makes these patties so special. Here’s a closer look at what you’ll need and why:
- Canned Tuna: The star of our dish! Opt for tuna packed in water for a lighter flavor, ensuring it’s thoroughly drained. This prevents excess moisture from making your cakes soggy.
- Breadcrumbs: These are essential for binding the ingredients together, providing structure, and helping to maintain moisture within the patties. They also contribute to the crispy exterior.
- Onion & Garlic: The foundational aromatics. Finely chopped onion adds a subtle sweetness and texture, while minced garlic infuses the cakes with its distinctive pungent and savory notes, perfectly complementing the lemon.
- Fresh Lemon Zest & Juice: This is where the magic happens! Lemon zest provides an intense, vibrant citrus aroma without adding much liquid, while the juice brightens all the flavors and adds a tangy kick. Always use fresh lemon for the best results.
- Egg: A vital binder. The egg helps hold all the ingredients together, ensuring your tuna cakes don’t fall apart during cooking.
- Parmesan Cheese: Adds a salty, umami-rich depth of flavor that pairs beautifully with tuna and lemon. It also helps achieve a golden, crispy crust.
- Mayonnaise: Contributes a creamy richness and helps keep the cakes incredibly moist and tender. It also acts as an additional binder and flavor enhancer.
- Seasoning: Simple salt and black pepper are crucial for bringing out all the flavors. Don’t forget a touch of dried parsley for a hint of herbaceous freshness and a pop of color.
Step-by-Step Guide: How to Make Irresistible Tuna Cakes
Making these Lemon Garlic Tuna Cakes is incredibly simple, requiring just a few easy steps. Follow these instructions for perfect patties every time:
- Prepare the Tuna: Begin by thoroughly draining the canned tuna. Using a small colander or a tuna press will help remove as much water as possible, which is key for a firm patty.
- Combine Main Ingredients: In a large mixing bowl, combine the drained tuna with a large egg, ¼ cup of plain breadcrumbs, finely chopped white onion, grated garlic, fresh lemon juice, lemon zest, salt, pepper, ¼ cup of grated Parmesan cheese, and dried parsley.
- Mix Thoroughly: Using your hands or a spoon, mix all the ingredients together until they are well combined. Be careful not to overmix, as this can make the tuna cakes tough. The mixture should be cohesive enough to form patties.
- Prepare the Coating: In a separate shallow dish, combine the remaining 4 tablespoons of plain breadcrumbs with 3 tablespoons of grated Parmesan cheese. This mixture will give your tuna cakes that incredible crispy crust.
- Form and Coat Patties: Scoop about ¼ cup of the tuna mixture and gently form it into a patty. Carefully place each patty into the breadcrumb and Parmesan mixture, lightly coating both sides. Press gently to ensure the coating adheres well. Repeat with the remaining mixture.
- Cook the Tuna Cakes: Heat 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is shimmering, carefully place the patties in the hot pan, ensuring not to overcrowd it. Fry for about 3-4 minutes per side, or until they are beautifully golden brown and crispy.
- Rest and Serve: Once cooked, remove the tuna cakes from the pan and let them rest on a plate for about 5 minutes. This brief rest allows the flavors to meld and the cakes to set. Serve immediately with a bed of fresh spinach or other greens, an additional lemon wedge for extra zest, or a simple homemade aioli.
The Secret to Extra Crispy Tuna Cakes
Achieving that coveted crispy exterior while keeping the inside wonderfully moist is key to the best tuna cakes. My secret lies in the simple yet effective two-part breading process. First, breadcrumbs are incorporated directly into the tuna mixture, helping to bind the ingredients and contribute to internal moisture. Then, for the external crisp, we create a separate coating of breadcrumbs mixed with grated Parmesan cheese. Lightly pressing the formed patties into this mixture before frying creates a delicate crust that browns beautifully and becomes incredibly crisp. The Parmesan cheese adds an extra layer of savory flavor and helps achieve that irresistible golden hue. This double-layer approach ensures a textural delight with every bite – a perfect crunchy shell yielding to a tender, flavorful interior.
Serving Suggestions: What to Pair with Tuna Cakes
These Lemon Garlic Tuna Cakes are so flavorful on their own, thanks to the harmonious blend of citrus and garlic, but they also serve as a fantastic canvas for a variety of accompaniments. For those who enjoy a creamy dip, a quick homemade aioli is an excellent choice. Simply whisk together some quality mayonnaise with a squeeze of fresh lemon juice, a pinch of salt and pepper, and a dash of your favorite hot sauce for a subtle kick. Alternatively, my homemade Tartar Sauce offers a classic pairing that enhances the seafood notes beautifully.
Beyond sauces, consider these delightful serving ideas:
- Fresh Greens: A simple bed of mixed greens or spinach, perhaps with a light vinaigrette, provides a refreshing contrast.
- Lemon Wedges: Always keep extra lemon wedges on hand for a burst of fresh flavor just before eating.
- Roasted Vegetables: Pair with roasted asparagus, broccoli, or bell peppers for a wholesome and complete meal.
- Sandwich or Slider: Serve the tuna cakes on toasted buns with lettuce, tomato, and your favorite spread for a unique take on a fish sandwich.
- Rice or Quinoa: A side of fluffy rice or protein-rich quinoa can turn these into a more substantial dinner.
- Coleslaw: A tangy coleslaw offers a cool, crunchy texture that complements the warm, crispy cakes.
Frequently Asked Questions (FAQs) About Tuna Cakes:
Absolutely! Tuna cakes are excellent for freezing, making them a fantastic meal prep option. To freeze, first cook (or bake) the cakes completely and allow them to cool down entirely. Then, arrange them in a single layer on a large baking sheet and freeze for about 2 hours, or until solid. Once frozen, transfer the cakes from the baking sheet into a freezer-safe ziploc bag. Press out as much air as possible before sealing and labeling the bag with the date. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the frozen tuna cakes in the refrigerator overnight and then reheat them in a pan, oven, or air fryer until warmed through and crispy again.
Yes, these tuna cakes are perfect for advance preparation. You can prepare the tuna cake mixture and form the patties up to 24 hours beforehand. Store the uncooked patties, covered, in the refrigerator until you’re ready to cook them. Alternatively, cook the entire batch of tuna cakes, let them cool, and store them in an airtight container in the fridge for up to 4 days. This makes them a wonderfully quick and easy option for lunch or a light dinner during a busy week.
Yes, baking is a healthier alternative to frying and still yields delicious results. To bake these tuna cakes, simply arrange the prepared and coated patties on a baking sheet lined with parchment paper. Bake them in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 18 to 20 minutes, flipping them halfway through, until they are golden brown and cooked through. Baking still provides a nice crispness, especially if you use a little cooking spray before baking.
For these tuna cakes, I recommend using canned tuna packed in water. It generally has a milder flavor and lighter texture, allowing the lemon and garlic to truly shine. Make sure to drain it very well, as excess moisture can affect the patty’s consistency. While tuna packed in oil can also be used, you might find the flavor slightly richer, and it will still need thorough draining to remove excess oil.
Yes, some substitutions are possible. For breadcrumbs, you can use gluten-free breadcrumbs or crushed crackers (like Ritz or saltines) for a similar binding and texture. If you don’t have Parmesan, another hard grated cheese like Pecorino Romano could work, though the flavor will be different. For the mayonnaise, a Greek yogurt could be used for a tangier, lighter option, but it might slightly alter the texture and richness.
Variations to Customize Your Tuna Cakes
While the classic Lemon Garlic Tuna Cakes are perfect as written, don’t hesitate to get creative with variations to suit your taste or what you have on hand. Here are a few ideas to inspire you:
- Spicy Kick: Add a pinch of red pepper flakes, a dash of hot sauce to the mixture, or finely chopped jalapeño for a bit of heat.
- Herbaceous Twist: Experiment with different fresh or dried herbs. Dill, chives, or cilantro would offer a lovely fresh dimension to the tuna cakes.
- Mediterranean Flair: Incorporate finely chopped sun-dried tomatoes, Kalamata olives, or a touch of oregano and basil for a Mediterranean-inspired flavor profile.
- Veggie Boost: Finely grated zucchini or carrots can be mixed in for added nutrients and moisture, just be sure to squeeze out any excess liquid from the vegetables.
- Smoky Flavor: A hint of smoked paprika can add a subtle smoky depth that complements the tuna beautifully.
Expert Tips for the Best Tuna Cakes Every Time
- Drain Tuna Well: This is paramount! Excess water will make your patties fall apart and prevent them from getting crispy. Use a colander and press down firmly to extract as much liquid as possible.
- Don’t Overmix: Mix the ingredients just until combined. Overmixing can develop the gluten in the breadcrumbs, leading to tough tuna cakes.
- Chill the Mixture: If your mixture feels too soft to form patties, cover it and chill it in the refrigerator for 15-30 minutes. This helps firm it up, making it easier to handle.
- Consistent Patty Size: Try to make all your patties roughly the same size and thickness. This ensures they cook evenly.
- Proper Oil Temperature: Ensure your oil is heated to medium before adding the patties. If the oil isn’t hot enough, the cakes will absorb too much oil and become greasy. If it’s too hot, the exterior will burn before the inside is cooked through.
- Don’t Overcrowd the Pan: Cook the tuna cakes in batches if necessary. Overcrowding the pan lowers the oil temperature and can lead to steamed rather than crispy cakes.
More Delicious Seafood Recipes:
- Best Tuna Salad Recipe
- Honey Garlic Shrimp
- Best Salmon Patties
- Baked Teriyaki Salmon
If you try this recipe and love it, please leave a comment and rating below! Your feedback is always appreciated.
Lemon Garlic Tuna Cakes Recipe
Author: Anna
The best and easy patties made with canned tuna, lemon juice and zest, garlic, onion, breadcrumbs, eggs, mayo and shredded Parmesan. Quick and delicious tuna cakes for lunch or light dinner!
Rated 4.96 out of 5 stars by 63 users.
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins
Course: Appetizer Cuisine: American
Servings: 8 cakes Calories: 142 kcal per cake
Ingredients
- 10 oz. tuna in water (two 5-ounce cans, well drained)
- 3 garlic cloves, grated
- ¼ cup finely chopped white onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- 1 large egg
- ¼ cup plain breadcrumbs (for mixture)
- 2 tablespoons mayonnaise
- ¼ cup grated Parmesan cheese (for mixture)
- 1 teaspoon dried parsley
- 4 tablespoons plain breadcrumbs (for coating)
- 3 tablespoons grated Parmesan cheese (for coating)
- 2 tablespoons olive oil, divided
Instructions
- Start by draining canned tuna from water thoroughly. A small colander works great for this.
- Next, in a large bowl, combine the drained tuna with grated garlic, finely chopped onion, salt, pepper, lemon juice, lemon zest, egg, ¼ cup breadcrumbs, mayonnaise, ¼ cup grated Parmesan cheese, and dried parsley. Mix well until all ingredients are evenly incorporated.
- In a shallow dish, combine the remaining 4 tablespoons of breadcrumbs and 3 tablespoons of grated Parmesan cheese for the coating. Scoop about ¼ cup of the tuna mixture, form it into a patty, and lightly coat both sides with the breading mixture. Repeat for all patties.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Fry the formed cakes until nicely browned and crispy on each side, about 3-4 minutes per side. Remove from the pan and let them rest for 5 minutes. Serve with spinach or other greens, an additional lemon wedge, or even a simple aioli.
Notes
- To freeze: Cook (or bake) the tuna cakes and cool them completely. Arrange them on a large baking sheet and freeze for 2 hours until solid. Then, transfer them from the sheet into a ziploc bag, squeezing out as much air as possible. Label the bags and freeze for up to 3 months. Thaw in the fridge and reheat before serving.
- Please note that the nutrition value can vary depending on the specific products you use. The information below is an estimate. Always use a calorie counter you are familiar with for precise values.
Nutrition
Calories: 142kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 302mg | Potassium: 80mg | Vitamin A: 85IU | Vitamin C: 1.9mg | Calcium: 80mg | Iron: 0.9mg
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