Tuna Cakes with Arugula-Tomato Salad

Total Time:
35 mins

Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition.


  • cup Dijonnaise

  • 1 teaspoon grated lemon zest and 1 tablespoon fresh juice, plus wedges for serving

  • cup chopped dill pickle

  • 2 cans (each 5 ounces) tuna, preferably in water, drained and flaked

  • 1 cup peeled, grated carrot (from 2)

  • 1 cup panko breadcrumbs

  • Kosher salt and freshly ground pepper

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • Arugula and halved cherry tomatoes, for serving


  1. In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.

  2. Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.

  3. Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

    tuna cakes with arugula-tomato salad
    Chris Simpson
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