Ingredients
- Canned Tuna: 2 (5-ounce) cans of tuna, packed in water or oil, drained very well and flaked. (Using good quality tuna makes a noticeable difference in flavor and texture.)
- Panko Breadcrumbs: 1/2 cup, plus an additional 1/4 cup for coating. (Panko provides a lighter, crispier crust than regular breadcrumbs.)
- Mayonnaise: 1/4 cup. (Acts as a binder and adds moisture and richness.)
- Large Egg: 1, lightly beaten. (Helps bind the cakes together.)
- Fresh Dill: 2 tablespoons, finely chopped. (The star herb, providing a fresh, slightly anise-like flavor.)
- Lemon Zest: 1 tablespoon, from about 1 large lemon. (Adds a bright, aromatic citrusy punch without too much acidity.)
- Lemon Juice: 1 tablespoon, freshly squeezed. (Enhances the lemon flavor and adds a touch of tartness.)
- Dijon Mustard: 1 teaspoon. (Adds a subtle tangy depth and helps emulsify the mixture.)
- Green Onions (Scallions): 2, finely chopped (both white and green parts). (Provide a mild, fresh onion flavor.)
- Salt: 1/2 teaspoon, or to taste. (Enhances all the other flavors.)
- Black Pepper: 1/4 teaspoon, freshly ground, or to taste. (Adds a gentle warmth.)
- Olive Oil or Vegetable Oil: 2-3 tablespoons, for frying. (For achieving that golden-brown, crispy exterior.)
Instructions
- Prepare the Tuna: Ensure the canned tuna is thoroughly drained. Excess moisture can make the cakes soggy and difficult to form. Flake the tuna into a medium-sized mixing bowl using a fork.
- Combine Wet Ingredients and Seasonings: In a separate small bowl, whisk together the mayonnaise, beaten egg, fresh dill, lemon zest, lemon juice, Dijon mustard, chopped green onions, salt, and black pepper until well combined.
- Mix with Tuna: Pour the wet ingredient mixture over the flaked tuna in the larger bowl. Add the 1/2 cup of panko breadcrumbs to the bowl. Gently fold all the ingredients together until just combined. Be careful not to overmix, as this can make the tuna cakes tough.
- Chill (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate the tuna mixture for at least 15-30 minutes. Chilling helps the flavors meld and makes the cakes easier to shape and less likely to fall apart during cooking.
- Shape the Cakes: Place the additional 1/4 cup of panko breadcrumbs on a shallow plate or pie dish. Remove the tuna mixture from the refrigerator. Scoop out about 1/4 cup of the mixture per cake (or your desired size) and form it into a patty, about 1/2 to 3/4 inch thick. You should get about 6-8 patties depending on their size.
- Coat the Cakes: Gently press each patty into the panko breadcrumbs on the plate, ensuring both sides are lightly coated. This will help create a crispy exterior.
- Cook the Tuna Cakes:
- Heat the olive oil or vegetable oil in a large non-stick skillet over medium heat. The oil should be hot enough that a breadcrumb sizzles when dropped in, but not smoking.
- Carefully place the tuna cakes in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
- Cook for 3-5 minutes per side, or until golden brown and crispy, and heated through. Adjust the heat as necessary to prevent burning.
- Drain and Serve: Once cooked, transfer the tuna cakes to a plate lined with paper towels to absorb any excess oil. Serve warm with your favorite accompaniments.
Nutrition
- Serving Size: one normal portion
- Calories: 350