Photo: Becky Luigart-Stayner
2 servings (serving size: 2 tuna cakes and 2 tablespoons mayonnaise)

Fresh tuna makes all the difference in this recipe and is worth the expense. Pulse it about 5 times in the food processor to finely chop.

How to Make It

Step 1

To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill.

Step 2

To prepare tuna cakes, combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.

Step 3

Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.

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Ratings & Reviews

angieriggs's Review

March 14, 2014
These were awesome!! I did make several changes, though. 1st I omitted the mint and the red pepper and I substituted green onion for yellow onion as I think that the more delicate taste of green onion compliments the tuna a little better. Then I added some lemon zest, about 1 tsp., about 1/2 tsp McCormick Perfect Pinch Lemon Herb seasoning and a dash of cayenne pepper. I added more dry bread crumbs than was call for in the recipe so that they would hold together well. I also used more breadcrumbs than called for to roll them in. We decided to grilled them on a grill pan on the grill, something that I highly recommend, as the grill added flavor that you just can't get from a skillet. Finally, my husband sprayed the tops with a little cooking spray so that the bread crumbs on top were just slightly crispy, this is another step that I highly recommend.

ProgammingChef's Review

July 17, 2010
I've been wanting to make some crab/tuna/something cakes for a while and I'm glad I started with this recipe! So good and so easy. I used panko bread crumbs in the mixture for better binding and then coated with a lot of regular bread crumbs and didn't have any troubles with them falling apart. And yes the mayo makes it super yummy!

user's Review

April 17, 2010
This is one of my favorite recipes to serve in the summer. 3/4 cup chopped red pepper is overpowering so I cut back to 1/4 cup, but otherwise this recipe is spot on.

CAcook's Review

September 27, 2009
Yummy! I've made this many times and they are yummy served on top of salad or rice. They are crumbly when you assemble but then stick together when fried. The mint is a must! Can be made in advance and cooked later.

Puyiii's Review

July 01, 2009
Loved this! It's wonderful, easy to do, fresh and tasty! by mistake I added basil instead of cilantro... woops! but it was great anyways... the combination with the mint was just perfect. Definitely a repeat!

indiegirl's Review

February 18, 2009
This was just OK to me, but the friend I made it for loved it and asked for the recipe. However, I thought the tuna cakes needed a little more flavor. Also, as many have mentioned here, they were impossible to keep together and kept falling apart.

esladky's Review

February 01, 2009
This was my first time making tuna cakes, and my roommate and I absolutely fell in love with it! It is full of flavor and pretty easy to make. Definitely recommend it!