Crispy Tuna Cakes

Tuna cakes are a delicious and easy-to-make dish that can serve as an appetizer, snack, or even a light meal. These crispy tuna cakes are packed with flavor, thanks to a combination of fresh vegetables, herbs, and spices. They are perfect for when you’re craving something savory, with a crispy outside and soft, flaky interior. Whether you’re cooking for a gathering or preparing a quick dinner, these tuna cakes are an ideal go-to recipe. Plus, they’re great for using up canned tuna, making this dish not only delicious but also economical and convenient.

Full Recipe:

Ingredients:

Makes Approx. 12 – 14 Tuna Cakes

  • 3 cans of tuna (133 grams each)
  • 3 slices of fresh bread (to make fresh breadcrumbs)
  • 1/2 red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 green chillies, finely chopped
  • 5 garlic cloves, finely chopped
  • 2 medium tomatoes, finely chopped
  • Small bunch of cilantro, finely chopped
  • Juice of 1/2 lemon
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste
  • 3 large eggs (for the mixture)
  • 1 cup vegetable oil (for frying)

For The Coating:

  • 3 large eggs, beaten
  • 2 cups bread crumbs

Method:

1. Prepare the Tuna Mixture:

  • Flake the Tuna: In a large mixing bowl, open the three cans of tuna and drain the liquid. Mash the tuna with a fork until it’s flaky and broken into small pieces.
  • Make Fresh Bread Crumbs: Use fresh bread slices to make soft breadcrumbs. Tear the bread into pieces and pulse in a food processor until you get a crumbly texture. Add the fresh breadcrumbs to the tuna.
  • Chop the Vegetables: Finely chop the red onion, red bell pepper, green chillies, garlic, tomatoes, and cilantro. These ingredients will give the tuna cakes a fresh and flavorful crunch. Add the chopped vegetables to the tuna and breadcrumb mixture.
  • Season: Squeeze the juice of half a lemon over the tuna mixture. Add the Dijon mustard, salt, and pepper to taste. These ingredients provide a tangy flavor and balance the richness of the tuna.
  • Add Eggs: Beat three large eggs and pour them into the mixture. Stir everything thoroughly to ensure the ingredients are well combined.

2. Form and Coat the Tuna Cakes:

  • Beat the Eggs for Coating: In a separate bowl, beat the remaining three eggs. Set aside.
  • Prepare Bread Crumbs for Coating: Spread the bread crumbs on a flat board or plate. This will make it easy to coat the tuna cakes.
  • Shape the Tuna Cakes: With your hands, scoop a small amount of the tuna mixture and form it into a ball. Flatten the ball into a small patty or keep it in the desired shape, like mini burgers or rounds.
  • Coat the Cakes: Dip each patty into the beaten eggs to coat it thoroughly. Next, roll the patty in the bread crumbs until fully coated. Make sure the breadcrumbs are evenly distributed for a crispy texture when fried.

3. Fry the Tuna Cakes:

  • Heat the Oil: Heat one cup of vegetable oil in a large frying pan over medium heat. The oil should be hot but not smoking.
  • Fry the Tuna Cakes: Gently place the tuna cakes into the pan in batches, making sure not to overcrowd them. Fry each side for about 3-4 minutes or until golden brown and crispy.
  • Drain the Cakes: Once the tuna cakes are cooked and crispy, remove them from the oil and place them on a paper towel-lined plate to drain the excess oil.

Cooking Tips:

  • Adjust the Seasonings: Feel free to adjust the salt, pepper, and mustard to your taste. You can also add spices like paprika or cumin for an extra kick.
  • Frying Temperature: Make sure the oil is heated to medium before frying. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked. If the oil is not hot enough, the tuna cakes will absorb too much oil and become greasy.
  • Chilling the Mixture: If you have time, chill the tuna mixture in the fridge for about 30 minutes before shaping and frying. This helps the cakes hold together better during frying.

Storage:

  • In the Refrigerator: Store any leftover tuna cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to retain their crispiness.
  • In the Freezer: You can freeze the uncooked tuna cakes by laying them on a baking sheet and freezing until solid. Once frozen, transfer them to a ziplock bag or airtight container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.

Nutritional Information (Approximate per Tuna Cake):

  • Calories: 160 kcal
  • Protein: 12g
  • Fat: 8g
  • Carbohydrates: 10g
  • Fiber: 1g

FAQs:

  1. Can I use canned salmon instead of tuna?
    • Yes! You can easily substitute canned salmon for tuna in this recipe. It will add a slightly different flavor, but it will still be delicious.
  2. Can I bake these instead of frying?
    • Absolutely! Preheat your oven to 400°F (200°C) and bake the tuna cakes on a lined baking sheet for about 15-20 minutes, flipping halfway through until golden and crispy.
  3. What can I serve these tuna cakes with?
    • Tuna cakes pair well with a light salad, dipping sauces like tartar or aioli, or even in sandwiches or wraps for a quick and satisfying meal.
  4. Can I make these gluten-free?
    • Yes, you can use gluten-free bread for the breadcrumbs and gluten-free flour or panko for the coating.

Conclusion:

Crispy on the outside, tender and flavorful on the inside, these homemade tuna cakes are sure to become a family favorite. They are versatile, allowing you to customize the seasoning and ingredients to your taste. Plus, with the option to bake instead of fry and freeze for later, they are as convenient as they are delicious. Serve them with a zesty dipping sauce or a side salad for a complete meal, or enjoy them as a satisfying snack. No matter how you serve them, these tuna cakes are guaranteed to disappear in no tim