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Under 30 Minutes

Tuna Cakes

Tuna in olive oil usually has no vegetable-broth filler (common in fish packed in soybean oil or water), so the flavor is better.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: serves 4
Tuna Cakes

Source: Everyday Food, March 2007


  • 3 cans (6 ounces each) tuna in olive oil, drained and flaked
  • 1 large egg, lightly beaten
  • 1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
  • 1/3 cup plain dry breadcrumbs
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 jalapeno chile (ribs and seeds removed), finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup prepared salsa


  1. In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.

  2. Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.

  3. In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.

Reviews (3)

  • cas 23 Apr, 2013

    I love making this recipe over and over. The jalapeno gives it a nice kick. Plus my sister, who hates cilantro loves this dish!

  • astreb 15 Aug, 2010

    Delicious. I used tuna packed in water and it was still amazing (and less fat)! I could eat all eight myself!

  • kbottani 1 Jun, 2010

    WOW! These were so cheap, so easy, and so GOOD!! I made them according to recipe but added one diced green onion simply because I had it leftover in the fridge and didn't want to waste it. Definitely going into my regular rotation!

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