Tuna Cakes
Tuna cakes are crispy, flavorful patties packed with tuna, onion, and herbs. Perfect for a quick lunch or dinner, they offer a savory combination of crunch and tender fish. Ideal for seafood lovers seeking a satisfying, protein-rich dish that can be served with salads or sides.
Ingredients
Instructions
- Combine all ingredients, except margarine, and shape into 6 equal patties.
- In a 10-inch skillet, heat margarine until hot and bubbly.
- Add patties and cook over medium heat, turning once, until brown on both sides.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of skim milk and diet margarine. You can also experiment with different herbs like dill or chives in place of parsley for added flavor. If you're in a rush, canned salmon can be a great substitute for tuna in these cakes, offering a similar texture and taste.
Serving Suggestions
Serve tuna cakes hot with a dollop of tartar sauce or a squeeze of lemon for brightness. They pair wonderfully with a crisp green salad or steamed vegetables for a light meal. For a heartier option, consider serving alongside the classic Tuna Noodle Bake for a comforting dinner that features tuna in a different way.
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 warmed through and crispy again. Alternatively, you can bake them in a preheated oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Cakes contains roughly 983 calories, with 18g protein, 172g carbohydrates, and 26g fat. It is an excellent source of iron (73% of the Daily Value), calcium (69% of the Daily Value), and vitamin A (44% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 793mg per serving (34% 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 freeze tuna cakes?
Yes, you can freeze tuna cakes before or after cooking. To freeze before cooking, shape the patties and place them on a baking sheet to freeze until firm, then transfer to a freezer bag. To reheat, cook from frozen, adding a few extra minutes to the cooking time.
What can I use instead of saltine crackers?
If you don't have saltine crackers, you can use breadcrumbs, crushed cornflakes, or even cooked quinoa for a gluten-free option. Each alternative will provide a different texture, but they will all help bind the ingredients together.
How do I know when the tuna cakes are done?
The tuna cakes are done when they are golden brown on both sides and heated through. You can check the internal temperature with a food thermometer; it should reach at least 165°F. Additionally, they should feel firm to the touch.
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).