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
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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.
