Tuna Cakes

131 Ratings
  • 5 31
  • 4 34
  • 3 42
  • 2 19
  • 1 5

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

Everyday Food, March 2007

Gallery

Recipe Summary

prep:
10 mins
total:
15 mins
Servings:
4
Advertisement

Ingredients

Directions

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

    Advertisement

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

  • 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.

Advertisement

Reviews (5)

131 Ratings
  • 5 31
  • 4 34
  • 3 42
  • 2 19
  • 1 5
Martha Stewart Member
02/16/2019
Followed the recipe except I added a little bit of shallot. The recipe is very easy and the tuna cakes stuck together in the pan. The browned nicely. But it was only fair. I would have enjoyed a tuna sandwich with crispy lettuce on fresh rye bread more.
Martha Stewart Member
09/11/2018
I don't cook that much and it was easy
Martha Stewart Member
04/23/2013
I love making this recipe over and over. The jalapeno gives it a nice kick. Plus my sister, who hates cilantro loves this dish!
Advertisement
Martha Stewart Member
08/15/2010
Delicious. I used tuna packed in water and it was still amazing (and less fat)! I could eat all eight myself!
Martha Stewart Member
06/01/2010
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!
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 06/29/2022