Tuna Cakes Recipe | Quick & Simple, Back-To-School

If you love seafood and worry that cooking with fish is hard – this one is for you. A delicious and super-simple lunch or light supper option, this tuna cakes recipe is one to add to your arsenal. Using simple and readily available ingredients, this one is ready and on the table in just 30 minutes.

Tuna cakes are super easy and really delicious. The best part is that you can easily adapt the recipe with different herbs and spices to make them your own. Want zingy? Add citrus. Fancy some heat? Throw in those chilies.

Ingredients for Making Tuna Cakes

• Potatoes
• Onions
• Olive oil (extra virgin)
• Garlic
• Curry leaves
• Paprika
• Sea salt
• Tuna MSC certified sustainable
• Egg
• Fresh coriander (cilantro)

Healthy Benefits of Tuna

Adding tuna to your diet will not only offer tremendous meal options, but also nutritional benefits. Tuna has an impressive content of lean protein, vitamins, minerals, antioxidants – without much saturated fat or sodium. It’s also a descent source of healthy omega 3s! These anti-inflammatory omega-3 fatty acids can help reduce blood pressure and play a critical role in heart health. What’s interesting is that, potassium, found in tuna, is a vasodilator and is very good for lowering blood pressure too.

Whether you add it to salads, sandwiches or make them into fish cakes you know you’re getting heaps of nutritional value. We like to serve them with a dip or chutney.

Whether you put them in a sandwich, shape them like sausages, or roll them up in a leafy green or wholegrain wrap – the meal options are endless.

Choosing Quality – Healthy For You And Healthy For The Planet Too

There’s a great guide here on different types of tuna and what they’re used for. When buying tuna (fresh or canned) make sure it’s coming from a wild and sustainable source – such as MSC Blue Fish Label.

How to Make Tuna Cakes

Mash potatoes

1. Wash and boil potatoes in water for 15-20 mins. The potatoes should be completely submerged in water

Pan-fried spices

1. Peel and dice onions and crush garlic. In medium pan, heat 1 1/2 tbsp oil and fry curry leaves, garlic and onions. Cook until onions are soft and lightly golden.
2. Add paprika and salt. Cook for 1 minute, turn off heat and allow mixture to cool slightly.

Cakes

1. In a bowl, beat egg and set aside
2. Place cooked potatoes in cold water to cool. Remove skin and mash
3. Add tuna, onion-spice mixture and cilantro. Mix thoroughly
4. Shape 14 round flattened cakes and set aside
5. Heat oil in pan. Dip cutlets in the egg and fry on both sides until golden and crispy.

Other Fish You Can Use

Although I love using tuna for this recipe you can easily replace it with salmon or crab with would also work well.

Top Tips for Making Tuna Cakes

• You can prep these tuna cakes in advance and keep covered in the fridge until ready to cook
• Adjust the spices to your liking
• Fresh cilantro can be replaced with parsley or basil if preferred
• Leftovers can be stored in the fridge for 1-2 days
• You can also freeze these for up to 1 month

More Easy Recipes You Might Like:

• 4-Spice Basa Fish Fillet
• Thai Coconut Shrimp Curry
• Quinoa Lentil Stuffed Zucchini Boats
• Lentil Rotini with Tomato, Spinach & Basil Sauce

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter!  Can’t wait to see your photos.

Tuna Cutlets

5 from 3 votes

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A delicious and super-simple lunch or light supper option, this tuna cakes recipe is one to add to your arsenal. Using simple and readily available ingredients, this one is ready and on your table in just 30 minutes.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main

Servings: 14 cutlets

Author: Shahzadi Devje

Ingredients

• 10 potato 590 g, small, washed
• 6 cups water boiling potatoes
• 2 onion medium, diced
• 4.5 tbsp olive oil extra virgin
• 3 cloves garlic crushed (1.5 tsp)
• 1/2 tbsp curry leaves
• 1 tbsp paprika
• 1.5 tsp sea salt
• 2 cans tuna MSC certified, drained
• 1 egg
• 1 handful coriander fresh, finely chopped

Instructions

Mash potatoes

• Wash and boil potatoes in water for 15-20 mins. The potatoes should be completely submerged in water

Fried spices

• Peel and dice onions and crush garlic. In medium pan, heat 1 1/2 tbsp oil and fry curry leaves, garlic and onions. Cook until onions are soft and lightly golden
• Add paprika and salt. Cook for 1 minute, turn off heat and allow mixture to cool slightly

Cutlets

• In a bowl, beat egg and set aside
• Place cooked potatoes in cold water to cool. Remove skin and mash
• Add tuna, onion-spice mixture and cilantro. Mix thoroughly
• Shape 14 round flattened cutlets and set aside
• Heat 2 tbsp of oil in large pan. Dip 7 cutlets in the egg and fry on both sides until golden and crispy. Add 1 tbsp of oil as needed and repeat with remaining the 7 cutlets.

Notes

• You can prep these tuna cakes in advance and keep covered in the fridge until ready to cook
• Adjust the spices to your liking
• Fresh cilantro can be replaced with parsley or basil if preferred
• Leftovers can be stored in the fridge for 1-2 days
• You can also freeze these for up to 3 months

Nutrition Facts

Tuna Cutlets

Amount Per Serving

Calories 132 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 18mg6%

Sodium 274mg11%

Potassium 303mg9%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 600IU12%

Vitamin C 9.1mg11%

Calcium 10mg1%

Iron 0.7mg4%

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