Tuna Cakes

Eleanor King

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Makes 2 servings

2 cans tuna in water, drained

1 egg

1 Tablespoon mayonnaise (we suggest an EVOO or avocado-based mayo)

1 teaspoon dijon mustard

1 teaspoon dried parsley

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt (if using unsalted tuna)

1 Tablespoon olive oil for frying

Tuna cakes are a delicious way to upgrade canned tuna for any meal. These gluten-free cakes use mayonnaise and egg as a binder in lieu of flour or breadcrumbs, making them tender and moist even after cooking. There is a higher chance that these will fall apart so be gentle during the cooking and flipping process. Tuna cakes are the perfect protein for salads or with cooked veggies.


1. In a medium bowl, add drained tuna and break into small pieces. Make sure the tuna is as dry as you can get it or else the patties might be too wet and will fall apart. Add egg, mayo, mustard, and spices and mix well to combine.

2. In a medium skillet over medium-high heat, add olive oil and let preheat until shimmering.

3. Form four patties with the tuna mixture (about 1 inch thick) and gently place in the oil, spread out evenly and not touching. Reduce the heat to medium. Let cook for 2 minutes, or until golden brown, before flipping. Let cook for 3 minutes on the second side, or until golden brown, before removing from heat.

4. Serve over a salad, with cooked veggies, or with a starch. These are delicious with a squirt of lemon juice.

Active Time: 15 minutes

Total Time: 15 minutes

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