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Apr 04
23

Tuna Cakes

Crispy Tuna Cakes

These easy Tuna Cakes are a tasty, low carb, and unique way to use canned tuna, and also a family favorite. If tuna fish is one of the pantry staples you have on hand, you’re in luck! I love the bright, lemony flavor and the crispy coating on the outside of these cakes. Similar to how you’d make crab cakes, these Tuna Cakes are made with breadcrumbs, mayonnaise, and seasonings to enhance the delicious tuna flavor. My favorite way to serve these is straight up on their own with a side of roasted vegetables, but they’re also great on a salad or on a bun. I personally never use a sauce with mine, but feel free to serve them with the remoulade or aioli of your choosing if that’s your preference! Not only are these simple to make and super delicious, each tuna cake is just 123 calories, 4 grams of carbohydrates, or 3 Green, 2 Blue or 2 Purple WW Weight Watchers SmartPoints. I can’t believe how decadent these crispy Tuna Cakes taste for such little calories or WW points, and I bet you’ll be surprised as well!

Tuna Cakes on a plate

Looking for more tasty, lightened up comfort food recipes? Check out my Blackened Chicken Bites, One-Pot Cheesy Chili Mac, One-Pot Turkey and Veggie Spaghetti, Sheet Pan Meatloaves with Roasted Potatoes and Green Beans, One-Pot Cajun Chicken and Sausage Pasta, Swedish Turkey Meatballs, Chicken and Dumplings Casserole, Cream Cheese and Herb Stuffed Chicken, Baked Hot Barbecue Chicken Tenders, Bubble Up Cheesy Chicken and Broccoli Bake, Stuffed Turkey Bundles with Gravy, One-Pot Spicy Dirty Rice with Chicken and Sausage, Crispy Cheddar Chicken with Cream Sauce, Barbecue Bacon Wrapped Chicken Tenders, Meat and Potatoes Bake, Chicken Pot Pasta, Lemon Chicken Orzo with Tomatoes and Asparagus, Baked Chicken Tenders, and many more in the Comfort Food category of my recipe index!

Print

Tuna Cakes

Yield: 9 tuna cakes

Ingredients:

  • 2 tablespoons olive oil, divided
  • ¼ cup diced onion
  • 2 tablespoons diced celery
  • 2 garlic cloves, minced
  • 2 large eggs
  • 3 (5 oz each) cans of tuna, drained
  • ½ cup panko breadcrumbs, divided
  • ¼ cup + 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/8 teaspoon dried dill

Directions:

  1. Drizzle 1 teaspoon of the olive oil into a large saute pan and bring over medium heat. Add the onion and celery and stir to coat in the oil. Cook, stirring occasionally, for a few minutes until the vegetables are softened. Stir in the minced garlic and cook for another 30-60 seconds until fragrant. Remove from heat.
  2. In a mixing bowl, combine the eggs (beaten), the vegetable mix from step one, the drained tuna, ¼ cup of the breadcrumbs, ¼ cup of the Parmesan cheese, the mayonnaise, lemon juice, parsley flakes, salt, pepper, and dill. Stir together until well combined.
  3. On a clean surface (I used a cutting mat), scoop out 9 (1/4 cup each) portions of the tuna mixture and flatten/shape them into patties. Combine the remaining ¼ cup of breadcrumbs and 2 tablespoons of Parmesan cheese in a dish and stir together. Sprinkle the crumb mixture over the patties on both sides and press it in to coat.
  4. Wipe out the saute pan from step one to use again. Drizzle 1 tablespoon of oil into the pan and bring over medium heat. When the oil is hot, place half the patties (you’ll have to work in batches depending on the size of your pan, I did 5 the first batch and 4 the second) in the oil and cook for about 3 minutes until golden brown on the bottom. Flip the patties and cook for another 3 minutes or until golden. Transfer the cooked tuna cakes to a cooling rack and repeat with the remaining 2 teaspoons of oil and the remaining patties until all are cooked.

MYWW SMARTPOINTS PER tuna cake: (SP calculated using the recipe builder on weightwatchers.com)

Green: 3 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints

Weight Watchers Points Plus:
3 per tuna cake (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Nutrition Information per tuna cake:
123 calories, 4 g carbs, 0 g sugars, 7 g fat, 2 g saturated fat, 13 g protein, 0 g fiber (from myfitnesspal.com)

Adapted from Crunchy Creamy Sweet

23 comments on “Tuna Cakes”

  1. Good morning Emily..these look delicious !! Have you ever used canned salmon rather than cans of tuna ?? If so did you need to make any adaptations to the original recipe ?? Also have you ever baked rather than fry these ?? IF so at what temp and for how long ?? Thanks for posting this !! Doris

    • Hi Doris! I don’t like salmon, so I’ve never made them that way! I don’t think you would need to make any other changes though.

      I’ve also never baked them, but I’m sure you can. They just won’t have that delicious crispy crust on the outside!

  2. Do you think if I used Solid white albacore Tuna they would be too dry?  That is all I usually buy.  

  3. Do you think theses would work in the air fryer.  Thank you so much for the wonderful recipes you share with us.  And, especially for having the WW point values.  Thanks again. 

  4. I haven’t made this exact recipe but have used something similar. I have subbed canned salmon using the same exact ingredients and have baked them successfully on a cookie sheet lined with parchment paper. One way to get them crisp is to pan brown them very briefly, then finish in the oven, another is to spray the patties well with olive oil spray before baking.

  5. Hi Emily can I make this with pouch tuna I like pouch tuna better

  6. Can I make this recipe with tuna pouches 

  7. Hello, do you think this would work with saltines or croutons or toasted bread? I don’t have panko bread crumbs and in quarantine. :-/ Thank you! 

    • Totally, Im sure you could just throw some saltines in a food processor and it would likely work just fine. Panko is what I had a lot of, but any breadcrumb should work.

  8. Hi Emily! What a great recipe for these difficult times! It’s a wonderful  “use what we have in the pantry meal”. Thank you for all the delicious additions to my recipe collection. I have followed you for years, and I love that you make real food. Stay safe and healthy!

  9. Intriguing! I don’t eat seafood but I have a bunch of canned chicken. I may give that a try!

  10. Emily, you are truly a God send! My husband and I have been on WW for a little over a year, and we discovered your website a few months ago when we were starting to get tired of other stuff (perfect timing). Almost all the meals we make now are your recipes because they’re all so good. I’ve never tried one that I didn’t like. Thank you so much for your time and effort on this site! We love you!

  11. Any sauce recommendations for this? Am thinking about making these for work this week.

    • I ate them without sauce, but you could definitely make a remoulade or an aioli using mayo!

  12. These look great.  What can I sub for mayonnaise. And I only have vanilla yogurt  At this time 

  13. These are delicious and so easy! We have already made these twice! Thanks for sharing the recipe 🙂 

  14. These are truly delicious. My husband says they are in the top 5 of things I’ve made. This will be in our dinner rotation for sure. Thank you, Emily!

  15. These were delicious.

  16. Emily, these were great!!! I used solid white albacore tuna and made sure I mixed them very well; The only thing I added was a little Dijon mustard just because we like it. The best thing about these is there was nothing I needed to buy, had everything here and that’s a blessing these days!!! Thank you again for all your recipes.

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