![To make crispy tuna cakes, gather these simple ingredients: - 2 cans of tuna (5 oz each), drained - 1/2 cup breadcrumbs (Italian seasoned for extra flavor) - 1/4 cup mayonnaise - 1 large egg - 1/4 cup green onions, finely chopped - 1/4 cup red bell pepper, finely diced - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon Old Bay seasoning - Salt and pepper to taste - Olive oil for frying These ingredients blend well to create a delicious and satisfying meal. The tuna gives a rich flavor, while the breadcrumbs add the perfect crunch. Each serving of crispy tuna cakes (about 2 cakes) has roughly: - Calories: 350 - Protein: 30g - Carbohydrates: 20g - Fat: 18g - Fiber: 1g These cakes are a great source of protein and can fit into a balanced diet. If you need to change some ingredients, here are a few great options: - Use canned salmon instead of tuna for a different taste. - Swap the mayonnaise with Greek yogurt for a lighter version. - Instead of breadcrumbs, try crushed crackers or panko for extra crispiness. - For a kick, use spicy mustard in place of Dijon. These substitutes can help you tailor the recipe to your taste or dietary needs. With the full recipe, you can create a meal that suits you perfectly! First, gather all your ingredients. You will need: - 2 cans of tuna (5 oz each), drained - 1/2 cup breadcrumbs (Italian seasoned for extra flavor) - 1/4 cup mayonnaise - 1 large egg - 1/4 cup green onions, finely chopped - 1/4 cup red bell pepper, finely diced - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon Old Bay seasoning - Salt and pepper to taste - Olive oil for frying In a large bowl, combine the drained tuna, breadcrumbs, and mayonnaise. Add the egg and mix well. Next, fold in the chopped green onions, diced red bell pepper, Dijon mustard, garlic powder, onion powder, and Old Bay seasoning. Season with salt and pepper. You want a mixture that holds together but is not too wet. Now it's time to shape the cakes. Take the mixture and form small patties, about 2-3 inches wide. You should get around 8 cakes. Heat a skillet over medium heat and add a few tablespoons of olive oil. When the oil is hot, carefully place the tuna cakes in the skillet. Cook them for about 3-4 minutes on each side. You want them golden brown and crispy. Once done, remove the cakes and let them rest on a paper towel-lined plate. This helps drain any extra oil. Serve warm with your favorite dipping sauce or a fresh salad. To get that perfect crunch, ensure your skillet is hot before adding the cakes. This helps create a nice sear. Using Italian seasoned breadcrumbs adds extra flavor and a better texture. Don’t overcrowd the skillet; cook in batches if needed. If you want them even crispier, consider adding a touch of cornmeal to the mix. For a little extra flavor, you can also let the cakes chill in the fridge for 15-30 minutes before frying. This helps them hold their shape. Enjoy the crispy goodness of these tuna cakes! For the full recipe, check the [Full Recipe]. To boost the taste of your crispy tuna cakes, try adding fresh herbs. Chopped parsley or dill can add bright flavor. You can also use spices like cayenne for some heat. If you love zest, a bit of lemon juice works wonders. The acidity brightens every bite. Experiment with different types of mustard too. Whole grain or spicy brown can add a unique twist. One common mistake is over-mixing the tuna mixture. If you mix too much, the cakes can be tough. Aim for a gentle fold when combining ingredients. Also, don’t skip the resting time. Letting the formed cakes chill in the fridge helps them hold together. Finally, ensure your oil is hot enough before frying. If it’s not, the cakes can soak up too much oil and become greasy. Topping your crispy tuna cakes can make them even better. A simple squeeze of lemon adds a fresh pop. Tartar sauce is a classic choice that pairs well. If you want something spicy, try sriracha mayonnaise. You can also serve them with a crisp salad for a nice crunch. A dollop of avocado or guacamole can add creaminess too. These toppings can elevate your meal and impress your guests. For the full recipe, check out the crispy tuna cakes section. {{image_2}} You can make crispy tuna cakes gluten-free. Swap regular breadcrumbs for gluten-free ones. You can also use crushed rice crackers or almond flour. Both work well to hold the cakes together. The texture remains crunchy and delightful, just like the original. For a vegetarian twist, try using chickpeas instead of tuna. Mash one can of drained chickpeas. Mix in the same ingredients from the full recipe. You can also add grated zucchini or carrots for extra flavor and nutrition. These veggie cakes are still crispy and tasty. You can easily change the flavor of your tuna cakes. Add spices like cumin or smoked paprika for a new taste. Chopped herbs like parsley or cilantro also brighten the dish. For a kick, mix in some diced jalapeños. These twists make each batch feel unique and exciting. You can store leftover crispy tuna cakes in the fridge. Place them in an airtight container. They will stay fresh for about 3 days. Make sure to let them cool before sealing the container. This helps keep them crispy for your next meal. To freeze tuna cakes, first, let them cool completely. Then, wrap each cake in plastic wrap. Place the wrapped cakes in a freezer bag or container. They can last in the freezer for up to 2 months. When you're ready to eat, thaw them in the fridge overnight. Reheat tuna cakes in a skillet for the best texture. Heat a little olive oil over medium heat. Place the cakes in the skillet and cook for about 2-3 minutes on each side. This keeps them crispy. You can also use an oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. This way, they warm up nicely without losing their crunch. For detailed steps, check out the Full Recipe. Crispy tuna cakes can last 3 to 4 days in the fridge. Store them in an airtight container. Make sure they are cool before sealing to keep moisture out. This way, they stay crispy when you reheat them. Yes, you can use fresh tuna. Just cook it first. Grill or sear the tuna until it's fully cooked. Let it cool, then flake it into pieces. This gives a great flavor and texture to your cakes. You can pair crispy tuna cakes with many side dishes. Here are some great options: - Simple green salad: Adds freshness and crunch. - Coleslaw: Offers a creamy contrast. - Steamed vegetables: Bright colors and nutrients. - Fries or sweet potato fries: A fun and crispy side. - Dipping sauces: Try tartar sauce or a spicy mayo. Mix and match to find your favorite combination! For the full recipe, check out the Crispy Tuna Cakes section. We covered key aspects of crispy tuna cakes. You learned about the ingredients, including substitutes and nutrition. I shared step-by-step instructions for making them crispy. We discussed tips for flavor and common mistakes to avoid. Variations offer options for dietary needs or unique tastes. I also provided storage tips and answered common questions. Now, you have the tools to create tasty tuna cakes. Enjoy experimenting with flavors and textures in your kitchen.](https://juliesdish.com/wp-content/uploads/2025/06/ff558130-cd07-4fe5-af8d-4f3c2b22fca9-768x768.webp)
Looking for a fun and easy dinner idea? Crispy tuna cakes are a game changer! Packed with flavor, they’re simple to whip up and perfect for any night. Whether you’re a busy parent or just want a quick meal, these cakes check all the boxes. In this post, I’ll guide you through tasty ingredients, easy steps, and tips to achieve that perfect crispy texture. Let’s dive in and cook some delicious tuna cakes together!
Ingredients
List of Ingredients
To make crispy tuna cakes, gather these simple ingredients:
– 2 cans of tuna (5 oz each), drained
– 1/2 cup breadcrumbs (Italian seasoned for extra flavor)
– 1/4 cup mayonnaise
– 1 large egg
– 1/4 cup green onions, finely chopped
– 1/4 cup red bell pepper, finely diced
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Olive oil for frying
These ingredients blend well to create a delicious and satisfying meal. The tuna gives a rich flavor, while the breadcrumbs add the perfect crunch.
Nutritional Information
Each serving of crispy tuna cakes (about 2 cakes) has roughly:
– Calories: 350
– Protein: 30g
– Carbohydrates: 20g
– Fat: 18g
– Fiber: 1g
These cakes are a great source of protein and can fit into a balanced diet.
Suggested Substitutes
If you need to change some ingredients, here are a few great options:
– Use canned salmon instead of tuna for a different taste.
– Swap the mayonnaise with Greek yogurt for a lighter version.
– Instead of breadcrumbs, try crushed crackers or panko for extra crispiness.
– For a kick, use spicy mustard in place of Dijon.
These substitutes can help you tailor the recipe to your taste or dietary needs. With the full recipe, you can create a meal that suits you perfectly!
Step-by-Step Instructions
Preparation Steps
First, gather all your ingredients. You will need:
– 2 cans of tuna (5 oz each), drained
– 1/2 cup breadcrumbs (Italian seasoned for extra flavor)
– 1/4 cup mayonnaise
– 1 large egg
– 1/4 cup green onions, finely chopped
– 1/4 cup red bell pepper, finely diced
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Olive oil for frying
In a large bowl, combine the drained tuna, breadcrumbs, and mayonnaise. Add the egg and mix well. Next, fold in the chopped green onions, diced red bell pepper, Dijon mustard, garlic powder, onion powder, and Old Bay seasoning. Season with salt and pepper. You want a mixture that holds together but is not too wet.
Cooking Method
Now it’s time to shape the cakes. Take the mixture and form small patties, about 2-3 inches wide. You should get around 8 cakes. Heat a skillet over medium heat and add a few tablespoons of olive oil. When the oil is hot, carefully place the tuna cakes in the skillet. Cook them for about 3-4 minutes on each side. You want them golden brown and crispy.
Once done, remove the cakes and let them rest on a paper towel-lined plate. This helps drain any extra oil. Serve warm with your favorite dipping sauce or a fresh salad.
Tips for Achieving Perfect Crispy Texture
To get that perfect crunch, ensure your skillet is hot before adding the cakes. This helps create a nice sear. Using Italian seasoned breadcrumbs adds extra flavor and a better texture. Don’t overcrowd the skillet; cook in batches if needed. If you want them even crispier, consider adding a touch of cornmeal to the mix.
For a little extra flavor, you can also let the cakes chill in the fridge for 15-30 minutes before frying. This helps them hold their shape. Enjoy the crispy goodness of these tuna cakes! For the full recipe, check the [Full Recipe].
Tips & Tricks
Enhancing Flavor Profiles
To boost the taste of your crispy tuna cakes, try adding fresh herbs. Chopped parsley or dill can add bright flavor. You can also use spices like cayenne for some heat. If you love zest, a bit of lemon juice works wonders. The acidity brightens every bite. Experiment with different types of mustard too. Whole grain or spicy brown can add a unique twist.
Common Mistakes to Avoid
One common mistake is over-mixing the tuna mixture. If you mix too much, the cakes can be tough. Aim for a gentle fold when combining ingredients. Also, don’t skip the resting time. Letting the formed cakes chill in the fridge helps them hold together. Finally, ensure your oil is hot enough before frying. If it’s not, the cakes can soak up too much oil and become greasy.
Recommended Toppings and Sauces
Topping your crispy tuna cakes can make them even better. A simple squeeze of lemon adds a fresh pop. Tartar sauce is a classic choice that pairs well. If you want something spicy, try sriracha mayonnaise. You can also serve them with a crisp salad for a nice crunch. A dollop of avocado or guacamole can add creaminess too. These toppings can elevate your meal and impress your guests. For the full recipe, check out the crispy tuna cakes section.
Variations
Gluten-Free Options
You can make crispy tuna cakes gluten-free. Swap regular breadcrumbs for gluten-free ones. You can also use crushed rice crackers or almond flour. Both work well to hold the cakes together. The texture remains crunchy and delightful, just like the original.
Vegetarian Alternatives
For a vegetarian twist, try using chickpeas instead of tuna. Mash one can of drained chickpeas. Mix in the same ingredients from the full recipe. You can also add grated zucchini or carrots for extra flavor and nutrition. These veggie cakes are still crispy and tasty.
Flavor Twist Ideas
You can easily change the flavor of your tuna cakes. Add spices like cumin or smoked paprika for a new taste. Chopped herbs like parsley or cilantro also brighten the dish. For a kick, mix in some diced jalapeños. These twists make each batch feel unique and exciting.
Storage Info
Refrigeration Instructions
You can store leftover crispy tuna cakes in the fridge. Place them in an airtight container. They will stay fresh for about 3 days. Make sure to let them cool before sealing the container. This helps keep them crispy for your next meal.
Freezing Guidelines
To freeze tuna cakes, first, let them cool completely. Then, wrap each cake in plastic wrap. Place the wrapped cakes in a freezer bag or container. They can last in the freezer for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight.
Reheating Tips
Reheat tuna cakes in a skillet for the best texture. Heat a little olive oil over medium heat. Place the cakes in the skillet and cook for about 2-3 minutes on each side. This keeps them crispy. You can also use an oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. This way, they warm up nicely without losing their crunch. For detailed steps, check out the Full Recipe.
FAQs
How long do crispy tuna cakes last in the fridge?
Crispy tuna cakes can last 3 to 4 days in the fridge. Store them in an airtight container. Make sure they are cool before sealing to keep moisture out. This way, they stay crispy when you reheat them.
Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Just cook it first. Grill or sear the tuna until it’s fully cooked. Let it cool, then flake it into pieces. This gives a great flavor and texture to your cakes.
What are the best side dishes to serve with crispy tuna cakes?
You can pair crispy tuna cakes with many side dishes. Here are some great options:
– Simple green salad: Adds freshness and crunch.
– Coleslaw: Offers a creamy contrast.
– Steamed vegetables: Bright colors and nutrients.
– Fries or sweet potato fries: A fun and crispy side.
– Dipping sauces: Try tartar sauce or a spicy mayo.
Mix and match to find your favorite combination! For the full recipe, check out the Crispy Tuna Cakes section.
We covered key aspects of crispy tuna cakes. You learned about the ingredients, including substitutes and nutrition. I shared step-by-step instructions for making them crispy. We discussed tips for flavor and common mistakes to avoid. Variations offer options for dietary needs or unique tastes. I also provided storage tips and answered common questions.
Now, you have the tools to create tasty tuna cakes. Enjoy experimenting with flavors and textures in your kitchen.
![To make crispy tuna cakes, gather these simple ingredients: - 2 cans of tuna (5 oz each), drained - 1/2 cup breadcrumbs (Italian seasoned for extra flavor) - 1/4 cup mayonnaise - 1 large egg - 1/4 cup green onions, finely chopped - 1/4 cup red bell pepper, finely diced - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon Old Bay seasoning - Salt and pepper to taste - Olive oil for frying These ingredients blend well to create a delicious and satisfying meal. The tuna gives a rich flavor, while the breadcrumbs add the perfect crunch. Each serving of crispy tuna cakes (about 2 cakes) has roughly: - Calories: 350 - Protein: 30g - Carbohydrates: 20g - Fat: 18g - Fiber: 1g These cakes are a great source of protein and can fit into a balanced diet. If you need to change some ingredients, here are a few great options: - Use canned salmon instead of tuna for a different taste. - Swap the mayonnaise with Greek yogurt for a lighter version. - Instead of breadcrumbs, try crushed crackers or panko for extra crispiness. - For a kick, use spicy mustard in place of Dijon. These substitutes can help you tailor the recipe to your taste or dietary needs. With the full recipe, you can create a meal that suits you perfectly! First, gather all your ingredients. You will need: - 2 cans of tuna (5 oz each), drained - 1/2 cup breadcrumbs (Italian seasoned for extra flavor) - 1/4 cup mayonnaise - 1 large egg - 1/4 cup green onions, finely chopped - 1/4 cup red bell pepper, finely diced - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon Old Bay seasoning - Salt and pepper to taste - Olive oil for frying In a large bowl, combine the drained tuna, breadcrumbs, and mayonnaise. Add the egg and mix well. Next, fold in the chopped green onions, diced red bell pepper, Dijon mustard, garlic powder, onion powder, and Old Bay seasoning. Season with salt and pepper. You want a mixture that holds together but is not too wet. Now it's time to shape the cakes. Take the mixture and form small patties, about 2-3 inches wide. You should get around 8 cakes. Heat a skillet over medium heat and add a few tablespoons of olive oil. When the oil is hot, carefully place the tuna cakes in the skillet. Cook them for about 3-4 minutes on each side. You want them golden brown and crispy. Once done, remove the cakes and let them rest on a paper towel-lined plate. This helps drain any extra oil. Serve warm with your favorite dipping sauce or a fresh salad. To get that perfect crunch, ensure your skillet is hot before adding the cakes. This helps create a nice sear. Using Italian seasoned breadcrumbs adds extra flavor and a better texture. Don’t overcrowd the skillet; cook in batches if needed. If you want them even crispier, consider adding a touch of cornmeal to the mix. For a little extra flavor, you can also let the cakes chill in the fridge for 15-30 minutes before frying. This helps them hold their shape. Enjoy the crispy goodness of these tuna cakes! For the full recipe, check the [Full Recipe]. To boost the taste of your crispy tuna cakes, try adding fresh herbs. Chopped parsley or dill can add bright flavor. You can also use spices like cayenne for some heat. If you love zest, a bit of lemon juice works wonders. The acidity brightens every bite. Experiment with different types of mustard too. Whole grain or spicy brown can add a unique twist. One common mistake is over-mixing the tuna mixture. If you mix too much, the cakes can be tough. Aim for a gentle fold when combining ingredients. Also, don’t skip the resting time. Letting the formed cakes chill in the fridge helps them hold together. Finally, ensure your oil is hot enough before frying. If it’s not, the cakes can soak up too much oil and become greasy. Topping your crispy tuna cakes can make them even better. A simple squeeze of lemon adds a fresh pop. Tartar sauce is a classic choice that pairs well. If you want something spicy, try sriracha mayonnaise. You can also serve them with a crisp salad for a nice crunch. A dollop of avocado or guacamole can add creaminess too. These toppings can elevate your meal and impress your guests. For the full recipe, check out the crispy tuna cakes section. {{image_2}} You can make crispy tuna cakes gluten-free. Swap regular breadcrumbs for gluten-free ones. You can also use crushed rice crackers or almond flour. Both work well to hold the cakes together. The texture remains crunchy and delightful, just like the original. For a vegetarian twist, try using chickpeas instead of tuna. Mash one can of drained chickpeas. Mix in the same ingredients from the full recipe. You can also add grated zucchini or carrots for extra flavor and nutrition. These veggie cakes are still crispy and tasty. You can easily change the flavor of your tuna cakes. Add spices like cumin or smoked paprika for a new taste. Chopped herbs like parsley or cilantro also brighten the dish. For a kick, mix in some diced jalapeños. These twists make each batch feel unique and exciting. You can store leftover crispy tuna cakes in the fridge. Place them in an airtight container. They will stay fresh for about 3 days. Make sure to let them cool before sealing the container. This helps keep them crispy for your next meal. To freeze tuna cakes, first, let them cool completely. Then, wrap each cake in plastic wrap. Place the wrapped cakes in a freezer bag or container. They can last in the freezer for up to 2 months. When you're ready to eat, thaw them in the fridge overnight. Reheat tuna cakes in a skillet for the best texture. Heat a little olive oil over medium heat. Place the cakes in the skillet and cook for about 2-3 minutes on each side. This keeps them crispy. You can also use an oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. This way, they warm up nicely without losing their crunch. For detailed steps, check out the Full Recipe. Crispy tuna cakes can last 3 to 4 days in the fridge. Store them in an airtight container. Make sure they are cool before sealing to keep moisture out. This way, they stay crispy when you reheat them. Yes, you can use fresh tuna. Just cook it first. Grill or sear the tuna until it's fully cooked. Let it cool, then flake it into pieces. This gives a great flavor and texture to your cakes. You can pair crispy tuna cakes with many side dishes. Here are some great options: - Simple green salad: Adds freshness and crunch. - Coleslaw: Offers a creamy contrast. - Steamed vegetables: Bright colors and nutrients. - Fries or sweet potato fries: A fun and crispy side. - Dipping sauces: Try tartar sauce or a spicy mayo. Mix and match to find your favorite combination! For the full recipe, check out the Crispy Tuna Cakes section. We covered key aspects of crispy tuna cakes. You learned about the ingredients, including substitutes and nutrition. I shared step-by-step instructions for making them crispy. We discussed tips for flavor and common mistakes to avoid. Variations offer options for dietary needs or unique tastes. I also provided storage tips and answered common questions. Now, you have the tools to create tasty tuna cakes. Enjoy experimenting with flavors and textures in your kitchen.](https://juliesdish.com/wp-content/uploads/2025/06/ff558130-cd07-4fe5-af8d-4f3c2b22fca9-250x250.webp)
