PREP TIME: 5 MINS | COOK TIME: 10 MINS | TOTAL TIME: 15 MINS | SERVINGS: 8 cakes
If you want another easy and quick lunch or dinner, then this Lemon Garlic Tuna Cakes recipe is a must! Make these delicious patties without any fuss and serve with spinach or your favourite greens, some extra lemon wedge, or simple aioli.
INGREDIENTS
1 large egg
2 5-ounces cans of tuna in water well drained
1/4 c. finely chopped white onion
1 tbsp lemon zest
1 tsp lemon juice
3 garlic cloves grated
1/4 c. plain breadcrumbs
2 tbsp mayo
2 tbsp olive oil divided
1 tsp dried parsley
3 tbsp grated Parmesan cheese
1/4 c. grated Parmesan cheese
4 tbsp plain breadcrumbs
1/4 tsp salt
1/4 tsp black pepper
How to make Lemon Garlic Tuna Cakes
Step 1: Using a small colander, drain the canned tuna.
Step 2: Mix the drained tuna with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayo, 1/4 c. grated Parmesan cheese, and dried parsley until well incorporated.
Step 3: In a shallow dish, combine the rest of the breadcrumbs and grated cheese. Spoon 1/4 c. of the tuna mixture and shape it into a patty, then lightly coat with the breading mixture. Repeat with the remaining tuna mixture.
Step 4: In a pan with oil, fry the cake until both sides are nicely browned. Set aside when done and rest the tuna cakes for about 5 minutes.
Step 5: Serve the tuna cakes warm with spinach or your preferred greens, extra lemon wedge, or simple aioli. Enjoy!
NOTE:
Cook/bake the cakes and let them cool completely before arranging them on a large baking sheet. Place in the freezer for 2 hours. After 2 hours, remove from the freezer and transfer the tuna cakes in a Ziploc bag. Seal and squeeze as much air from the bag. Label the bag and freeze the tuna cakes for up to 3 months. Before serving, thaw in the fridge, then reheat.
NUTRITION FACTS:
Calories: 142kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 302mg | Potassium: 80mg | Vitamin A: 85IU | Vitamin C: 1.9mg | Calcium: 80mg | Iron: 0.9mg
Ingredients
- 1 large egg
- 2 5-ounces cans of tuna in water well drained
- 1/4 c. finely chopped white onion
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 3 garlic cloves grated
- 1/4 c. plain breadcrumbs
- 2 tbsp mayo
- 2 tbsp olive oil divided
- 1 tsp dried parsley
- 3 tbsp grated Parmesan cheese
- 1/4 c. grated Parmesan cheese
- 4 tbsp plain breadcrumbs
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Step 1: Using a small colander, drain the canned tuna.
Step 2: Mix the drained tuna with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayo, 1/4 c. grated Parmesan cheese, and dried parsley until well incorporated.
Step 3: In a shallow dish, combine the rest of the breadcrumbs and grated cheese. Spoon 1/4 c. of the tuna mixture and shape it into a patty, then lightly coat with the breading mixture. Repeat with the remaining tuna mixture.
Step 4: In a pan with oil, fry the cake until both sides are nicely browned. Set aside when done and rest the tuna cakes for about 5 minutes.
Step 5: Serve the tuna cakes warm with spinach or your preferred greens, extra lemon wedge, or simple aioli. Enjoy!
Notes
Cook/bake the cakes and let them cool completely before arranging them on a large baking sheet. Place in the freezer for 2 hours. After 2 hours, remove from the freezer and transfer the tuna cakes in a Ziploc bag. Seal and squeeze as much air from the bag. Label the bag and freeze the tuna cakes for up to 3 months. Before serving, thaw in the fridge, then reheat.
