Tuna Cake
Tuna cakes are crispy, savory patties combining tuna, bread, and seasonings, perfect for a quick lunch or snack with a tangy dill sauce topping.
Ingredients
Instructions
- Mix bread, tuna, egg, Worcestershire sauce, dry mustard, and salt. Shape mixture into 3 patties, about 1/2-inch thick.
- Fry in vegetable oil over medium heat until golden brown on both sides.
- Top with dill sauce before serving.
Tips & Substitutions
For a gluten-free option, replace white bread with gluten-free bread or crushed crackers. You can also enhance flavor by adding chopped onions or bell peppers to the mixture. If you prefer a spicier kick, consider mixing in a dash of hot sauce. These tuna cakes can be made ahead of time and stored in the fridge, making them a convenient choice for busy weeknights or for use in recipes like Vegetable Tuna Pie.
Serving Suggestions
Serve tuna cakes warm, topped with dill sauce for a refreshing contrast. They pair well with a simple green salad or roasted vegetables for a complete meal. For a heartier option, consider serving with mashed potatoes or a side of rice. These cakes also make a delicious addition to a seafood recipes platter, alongside Clam Snack or other seafood dishes.
Storage & Reheating
Store any leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side until heated through and crispy. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes, ensuring they stay crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Cake contains roughly 149 calories, with 9g protein, 24g carbohydrates, and 2g fat. It is a good source of protein (18% of the Daily Value). Note that it is relatively high in sodium, at 932mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna, but make sure to cook it first. Poach or grill the tuna until fully cooked, then flake it before mixing with the other ingredients. This will give your tuna cakes a fresher flavor and a firmer texture.
What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce, you can use soy sauce or a mixture of soy sauce and a dash of vinegar. This will replicate the umami flavor that Worcestershire sauce provides, making it a suitable substitute for this recipe.
Can I freeze the tuna cakes?
Yes, you can freeze the uncooked patties. Shape them and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. When ready to cook, thaw them in the fridge and then fry as directed. This is a great way to have a quick meal ready anytime.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).