Tuna Cakes

This is the tuna cakes recipe I make when I need something real on the table and I have maybe 20 minutes.

Two cans of tuna, a handful of ingredients you already have, and a hot skillet — and you’ve got 4 large tuna cakes that my kids grab with both hands.

No fancy technique, nothing to figure out.

Just a foolproof, protein-packed meal that busy home cooks actually want to make again.

The thing that makes these work: drain the tuna well, and don’t overmix.

I keep some visible chunks in the mixture rather than mashing it smooth — better texture, more satisfying bite. Press the tuna firmly against a fine mesh strainer before you start. I

f there’s too much liquid left in the bowl, the cakes will fall apart in the pan.

That one step is the whole secret.

How to Make Canned Tuna Cakes

Drain both cans of tuna thoroughly — press firmly against a fine mesh strainer with the back of a spoon to get out as much liquid as possible.

Transfer to a mixing bowl and break it apart with a fork, leaving some visible chunks rather than mashing it smooth.

Add the eggs, breadcrumbs, mayo, salt, pepper, garlic powder, lemon juice, and herbs if using. Mix until just combined — stop as soon as it holds together.

Overmixing breaks down the chunks and makes the texture dense.

Divide into 4 equal portions and shape into round patties about ¾ inch thick, pressing firmly.

For bite-sized mini patties, shape into 10–12 small rounds — great for kids or serving as an appetizer.

Cook on a hot skillet: heat a thin layer of oil over medium-high heat until shimmering.

Add the patties and sear 3–4 minutes per side without moving them, until deeply golden on both sides and cooked through.

Resist the urge to press down or flip early — let the crust form first.

While the cakes cook, make the salad: shred half a small head of green cabbage, slice the cucumber thin, and cut the apple into matchsticks.

Granny Smith is the best apple here — the tartness cuts the richness of the tuna.

Toss with chopped parsley, a pinch of salt, olive oil, and apple cider vinegar.

Serve immediately with your sauce of choice on the side.

Tips

Panko makes a real difference. Regular breadcrumbs give you a denser, softer crust. Panko gives you crunch.

A 50/50 mix of panko and regular is a good middle ground — crispier than all-regular, holds together better than all-panko.

Don’t move them too soon. Leave the patties alone until you try to flip — if they stick, they need another minute.

A properly seared patty releases on its own.

Chill before cooking if your mixture feels loose. 15 minutes in the fridge firms the patties up and makes flipping easier, especially if the tuna held more liquid than usual.

Serving Ideas + More Recipes

The cabbage-apple salad is what makes this a complete meal.

The crunch and the tartness of the Granny Smith balance the savory, slightly rich tuna cakes.

It’s also where the fiber comes from — shredded cabbage has more than people expect.

Sauce on the side is worth it.

Greek yogurt, sour cream, Dijon mustard, or straight mayo all work.

Something with a little tang or acidity is the right call here.

I usually put out two options and let everyone pick.

You can absolutely serve these as a burger with a bun.

But honestly, over the salad is my preferred way — it eats like a full dinner without feeling heavy.

If you want a no-cook tuna lunch on busy days, my Tuna Wraps use similar ingredients and come together in 10 minutes flat.

FAQ

How long do you cook tuna cakes in the air fryer?

Mini patties are done in 8–9 minutes; large ones take 12–14.

Either way, check a minute early the first time — you want the outside to feel firm and look golden, not pale.

Every air fryer runs a little differently.

Can I use tuna in oil instead of water in this tuna cakes recipe?

Yes — I actually prefer it.

Tuna in oil has more flavor and a slightly richer texture.

Drain it just as thoroughly as you would water-packed tuna.

The cakes will taste a little more robust, which works well here.