Lemon Garlic Tuna Cakes Recipe

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Lemon Garlic Tuna Cakes Recipe – the best and easy patties made with canned tuna, lemon juice and zest, garlic, onion, breadcrumbs, eggs, mayo and shredded Parmesan. Quick and delicious tuna cakes for lunch or light dinner!

I am all about easy lunches and light dinners but only if they have lots of flavor. The garlic lemon combo is definitely one of my favorites to use. My Creamy Lemon Garlic Chicken is so delicious, I wanted to make another dish with this flavor pair. I  know it works great with vegetables, like my Lemon Garlic Roasted Potatoes. This time, I added it to my best easy tuna cakes. They were a huge hit! Best tuna cakes I’ve ever made!

LEMON GARLIC TUNA CAKES

These Lemon Garlic Tuna Cakes can be made ahead of time or even frozen after frying. They are a great option for a delicious lunch or a light dinner. Serve with tartar sauce, simple aioli or in a sandwich. The combination of garlic and lemon gives these tuna cakes plenty of flavor. Coating lightly in breading before frying makes them moist inside and crispy on the outside.

HOW TO MAKE LEMON GARLIC TUNA CAKES?

• Start by draining canned tuna from water. I use a small colander to do that.
• Next, mix it with a large egg, breadcrumbs, finely chopped onion, minced garlic, lemon juice and zest, salt, pepper and dried parsley.
• Combine remaining breadcrumbs and grated cheese in a shallow dish. Scoop 1/4 cup of tuna mixture, form into a patty and lightly coat with breading mixture.
• Fry cake in pan with oil, until nicely browned on each side. Remove from pan and let rest for 5 minutes. Serve with spinach or other greens, additional lemon wedge or even simple aioli.

HOW TO MAKE CRISPY TUNA CAKES?

My secret to making these delicious tuna cakes crispy on the outside is to lightly coat them in breadcrumbs and grated Parmesan cheese mixture.  It makes the cakes moist inside and perfectly crispy on the outside.

CAN I BAKE THESE TUNA CAKES?

Yes, these tuna cakes can be easily cooked in the oven. Simply arrange prepared tuna cakes on a parchment paper lined baking sheet. Bake in 375 degrees F oven for about 18 to 20 minutes.

CAN I MAKE THESE TUNA CAKES AHEAD OF TIME?

Yes, tuna cakes can be prepared and stored in the fridge for up to 4 days. They make for a quick and easy lunch or light dinner on a busy day.

CAN I FREEZE TUNA CAKES?

Yes! It’s great to make a larger batch of tuna cakes, cook (or bake) and cool completely. Then arrange on a large baking sheet and freeze for 2 hours. Next, remove from the sheet and place in a ziploc bag. Seal well by squeezing out as much air as possible. Label the bags and place in a freezer for up to 3 months. Thaw in the fridge and reheat before serving.

WHAT TO SERVE WITH TUNA CAKES?

These Lemon Garlic Tuna Cakes are very flavorful thanks to the citrus and garlic, but if you want to dip them or drizzle with a creamy sauce, you can make aioli by whisking together mayonnaise with lemon juice, salt, pepper and a dash or hot sauce. You can also use homemade Tartar Sauce.

MORE SEAFOOD RECIPES:

10-Minute Teriyaki Shrimp

Baked Teriyaki Salmon

Garlic Parmesan Crusted Salmon

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

LEMON GARLIC TUNA CAKES RECIPE:

5 from 6 votes

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Lemon Garlic Tuna Cakes recipe

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

The best and easy patties made with canned tuna, lemon juice and zest, garlic, onion, breadcrumbs, eggs, mayo and shredded Parmesan. Quick and delicious tuna cakes for lunch or light dinner! More easy recipe: www.crunchycreamysweet.com

Course: Appetizer

Cuisine: American

Keyword: easy, tuna

Servings: 8 cakes

Calories: 142 kcal

Author: Anna

Ingredients

• 2 5 oz. cans of tuna in water well drained
• 3 garlic cloves grated
• 1/4 cup finely chopped white onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice
• 1 tablespoon lemon zest
• 1 large egg
• 1/4 cup plain breadcrumbs
• 2 tablespoons mayo
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried parsley
• 4 tablespoons plain breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons olive oil divided

US Customary - Metric

Instructions

1. Start by draining canned tuna from water. I use a small colander to do that.
2. Next, combine it with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayo, 1/4 cup of grated Parmesan cheese and dried parsley. Mix well.
3. Combine remaining breadcrumbs and grated cheese in a shallow dish. Scoop 1/4 cup of tuna mixture, form into a patty and lightly coat with breading mixture.
4. Fry cake in pan with oil, until nicely browned on each side. Remove from pan and let rest for 5 minutes. Serve with spinach or other greens, additional lemon wedge or even simple aioli.

Recipe Notes

To freeze: cook (or bake) and cool completely. Then arrange on a large baking sheet and freeze for 2 hours. Next, remove from the sheet and place in a ziploc bag. Seal well by squeezing out as much air as possible. Label the bags and place in a freezer for up to 3 months. Thaw in the fridge and reheat before serving.

Nutrition Facts

Lemon Garlic Tuna Cakes recipe

Amount Per Serving

Calories 142 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 35mg12%

Sodium 302mg13%

Potassium 80mg2%

Carbohydrates 7g2%

Protein 8g16%

Vitamin A 85IU2%

Vitamin C 1.9mg2%

Calcium 80mg8%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.