These flavorful crispy pan-fried tuna cakes are a simple, budget-friendly dish packed with protein, fresh green onions, sesame seeds, and a hint of garlic. Pan-seared until golden and served with a creamy, spicy mayo dressing, they make an excellent lunch, light dinner, or even an appetizer. Quick to whip up and perfect for using pantry staples like canned tuna.
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I love a quick dinner and these little tuna cakes are perfect for a weeknight dinner for one. Also check out my pan fried salmon patties.
🧽 Dish Duty: Standard — You’ll need a mixing bowl, skillet, and a small bowl for the spicy mayo, along with a few basic prep tools.
Ingredient Notes
I use tuna packed in water, its also some of the least expensive, so you can really get a tasty budget meal out of one can of tuna
You can leave out the sesame seeds if preferred, I probably would not go out and buy them for just one recipe, that really defeats the purpose of a budget meal!
If you don’t have packaged bread crumbs there a couple options; toast up some stale bread and pulverize into a fine crumb or use saltine crackers, again crumble and pulverize. If you use saltines, lighten up on the added salt.
Common Questions: Crispy Tuna Cakes
Can I bake the tuna cakes instead of frying?
Yes, bake at 400°F on a greased baking sheet for 12–15 minutes, flipping halfway, until golden and set.
What if the mixture is too wet or too dry?
Add more breadcrumbs if it’s too wet, or a touch more mayo if too dry, until it holds together easily.
Can I make them ahead of time?
Absolutely,form the patties and refrigerate them, uncooked, for up to 24 hours before frying. Make a double batch and freeze a couple for another meal!
Is there a substitute for sriracha in the spicy mayo?
You can use hot sauce, chili garlic sauce, or even a pinch of cayenne pepper to taste.
Can I use fresh tuna instead of canned?
I have not done so myself, but yes, you can use fresh. Make sure its fully cooked and flaked, but make sure it’s not too wet or the cakes may fall apart.
Helpful Recipe Tips
Drain the tuna very well, excess moisture makes them fall apart.
Chill the patties for 10–15 minutes before frying to help them hold their shape.
Flatten patties slightly for even browning.
Use a small ice cream scoop for uniform-sized cakes.
Over mixing can make the patties dense.
Serve with mashed potatoes, or over salad greens or rice for a full meal.
Quick Instructions and Process Photos: Tuna Cakes
Mix the tuna. Don’t over mix, but make sure everything is combined.
Heat the oil, patty up the tuna and fry up the tuna cakes.
These pan-seared tuna cakes use canned tuna, breadcrumbs, and a single egg yolk for tender centers and crisp edges. Top with creamy sriracha-lime mayo. Great over greens or rice. Save this quick win!
In a large bowl, combine the drained tuna, egg, mayonnaise, breadcrumbs, green onions, soy sauce, sesame oil, garlic powder, sesame seeds, and a pinch of salt and pepper. Mix until just combined.
Heat a thin layer of oil in a nonstick skillet over medium heat. Form the mixture into 3 small patties, pressing firmly so they hold together. Once hot, place the tuna cakes in the pan and cook for about 4–5 minutes per side, or until golden brown and crispy.
While the cakes cook, mix all ingredients for the spicy mayo dressing in a small bowl until smooth.
Serve the tuna cakes hot, drizzled or dipped with spicy mayo. Garnish with extra green onions and sesame seeds if desired.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Drain the tuna very well—excess moisture makes them fall apart.
Chill the patties for 10–15 minutes before frying to help them hold their shape.
Flatten patties slightly for even browning.
Use a small ice cream scoop for uniform-sized cakes.
Mix gently—over mixing can make them dense.
Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven for the best texture. The spicy mayo can be refrigerated for up to 1 week.
