Tuna Cakes

Tuna Cakes

  • Yield: Makes 4 servings


  • 2 none (7-oz.) foil pouches solid white tuna in water, flaked
  • 1 1/3 cups fine, dry breadcrumbs
  • 2 none large eggs, lightly beaten
  • 2 none CLAUSSEN Kosher Dill Pickle Spears, finely chopped
  • 1 none celery rib, finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • none Bibb lettuce leaves
  • none Tomato slices
  • none Dill pickle spears


Stir together tuna, 1/3 cup breadcrumbs, and next 6 ingredients in a large bowl just until blended. Shape tuna mixture into 8 equal patties (about 1/3 cup each). Dredge patties in remaining 1 cup breadcrumbs.

Cook 4 patties in 1 Tbsp. hot olive oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden. Remove from skillet. Repeat with remaining 1 Tbsp. oil and 4 patties. Place Tuna Cakes on top of Bibb lettuce leaves and tomato slices; serve with dill pickle spears.


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Tuna Cakes Recipe