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Tuna Cakes


High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.

  • Prep:
  • Total Time:
  • Servings: 4

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 Add a comment

  • caszumal
    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!