ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tuna Cakes with Creole Mayonnaise

Total time 36 mins
Yield Makes 8 servings
These Tuna cakes with Creole Mayonnaise make an easy and appetizing dinner.


  • 2 (12-oz.) cans solid white tuna in spring water, drained well*
  • 1 1/4 cups Italian breadcrumbs
  • 2 large eggs, lightly beaten
  • 2 teaspoons lemon zest
  • 2 teaspoons Dijon mustard
  • 1 cup mayonnaise, divided
  • 1 1/4 teaspoons Creole seasoning, divided
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice

How to Make It

  1. Drain and rinse tuna. Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 cup mayonnaise, and 1 tsp. Creole seasoning. Shape mixture into 8 (3-inch) patties.

  2. Cook 4 patties in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden; drain on paper towels. Repeat with remaining tuna cakes and oil.

  3. Combine lemon juice and remaining 2/3 cup mayonnaise and 1/4 tsp. Creole seasoning. Serve with hot tuna cakes.

  4. *5 (5-oz.) cans solid white tuna in spring water, drained well, may be substituted.