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Tuna cakes with peppers recipe


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These spectacular tuna cakes are moist, bursting with flavour and perfect for a picnic or summer afternoon.


London, England, UK

5 people made this

IngredientsServes: 4

  • 300g fresh tuna, finely diced
  • 8 crackers, crushed
  • 1/4 yellow pepper, pith removed, diced
  • 1/4 red pepper, pith removed, diced
  • 2 garlic cloves, minced
  • 2 spring onions, finely chopped
  • 3 tablespoons mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon mustard
  • 1 teaspoon salt
  • 1 pinch cayenne pepper
  • oil for frying, as needed

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Combine all ingredients in a bowl and mix together with your hands. With wet hands, form mixture into about 8 cakes.
  2. Heat the oil in a large frying pan over medium heat and fry cakes on both sides for about 5 minutes until fish is cooked through and golden brown.

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Hellmann's Dijon Pepper Tuna Cakes

In shallow bowl, combine 1/4 cup bread crumbs with 1/4 teaspoon pepper set aside. In medium bowl, combine tuna, Hellmann's® or Best Foods® Real Mayonnaise, parsley, mustard, remaining 1/4 cup bread crumbs and 1/4 teaspoon pepper. Shape tuna mixture into 6 patties, then dip in bread crumb mixture until evenly coated. In 12-inch nonstick skillet, heat oil over medium-high heat and cook tuna cakes, turning once, 6 minutes or until golden brown. Serve, if desired, on lettuce with Roasted Red Pepper Sauce*. *Roasted Red Pepper Sauce: In blender or food processor, process 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise, 1/3 cup roasted red peppers, 1 clove garlic, 1 tablespoon lemon juice and pinch ground red pepper (optional) until smooth. Chill, if desired. Nutrition Information per serving:Calories 270, Calories From Fat 170, Saturated Fat 5g, Trans Fat 0g, Total Fat 19g, Cholesterol 25mg, Sodium 420mg, Total Carbohydrate 7g, Sugars 1g, Dietary Fiber 0g, Protein 17g


Ingredients

You'll only need a few simple ingredients to make these tasty patties. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Canned tuna: I use water-packed tuna in this recipe.

Mayonnaise: I prefer mayonnaise made with avocado oil. Sir Kensington's is a good brand.

Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.

Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Garlic powder works too.

Eggs: I use large eggs in almost all of my recipes, this one included.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

Chopped parsley: If you don't have fresh parsley, you can use dried parsley instead.

Olive oil for frying: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Another option is to use butter.

As you can see, the ingredients needed for this recipe are readily available. I always have canned tuna, eggs, mayo, and mustard. The only ingredient I sometimes don't have is fresh parsley or cilantro, in which case I either omit them or use 1 teaspoon of dried parsley.


I know you will love these tuna cakes as much as we do! Enjoy!

  • Author: Lexi
  • Prep Time: 8 minute
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 12 1 x

Ingredients

  • 2 cans Genova Seafood Tuna, drained
  • 2 garlic cloves, minced
  • 1 small onion, finely diced
  • 1/4 cup scallions, finely chopped
  • 2 tablespoons parsley, chopped
  • 1/4 cup roasted red peppers, chopped
  • 3/4 cup almond flour
  • 1/2 teaspoon paprika
  • 1 teaspoon sriracha
  • 1 egg + 1 egg white
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For Roasted Red Pepper Sauce:

  • 1 cup roasted red pepper (roasted at home, or jarred)
  • 1/4 cup good quality mayonnaise
  • 1 – 1/2 tablespoon lemon juice
  • 3 garlic cloves
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 tablespoon parsley, chopped

Instructions

  1. In large mixing bowl add all ingredients, and mix until combined thoroughly.
  2. Scoop approximately 1/4 cup tuna mixture. Invert onto work surface gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.
  3. Heat oil in a large skillet over medium. Once hot, add tuna cakes to pan in batches cook 3-4 minutes on each side, until bottoms are golden.
  4. Make sauce: Place red peppers, mayonnaise, lemon juice, garlic, and spices in blender and blend on high until combined. Pour into serving container and add herbs.
  5. Serve tuna cakes hot with sauce, or cool and store for later use.

Nutrition

  • Serving Size: 4
  • Calories: 251
  • Sugar: 2.3g
  • Sodium: 1015mg
  • Fat: 12.6g
  • Saturated Fat: 2.1g
  • Carbohydrates: 7.2g
  • Fiber: 1.8g
  • Protein: 27g
  • Cholesterol: 31mg

This post is sponsored by Genova Seafood. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

40 comments February 28, 2018

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Tuna Cakes Recipe

Elevate your canned tuna game and try making these easy Tuna Cakes. Enjoy them alone with tartar sauce or aioli, atop a salad, on a bed of arugula (my favorite way), or as a sandwich. You most likely have the ingredients on-hand to make this recipe and you can have it on the table in 20 minutes or less.

Ingredients

  • solid white tuna fish-
  • 1 large egg yolk
  • scallions sliced thin
  • shredded onion
  • fresh chopped parsley (or 1 teaspoon dried)
  • A bit of lemon zest fresh lemon juice
  • mayonnaise
  • 1/2 cup (or more fresh breadcrumbs)
  • Black pepper to taste however don’t be shy
  • Pinch or two of salt
  • Olive or grapeseed oil for frying

Optional add-ins:

  • 2 TBS chopped jalapeno for heat or (green or red peppers)
  • 3 TBS celery chopped small
  • A couple of dashes of cayenne (red) pepper for heat

Tips for Success When Making Tuna Patties / Cakes

  • You can use any type of tuna fish for this however the best for taste and texture, in my opinion, is solid white tuna packed in water.
  • Be sure to drain your tuna well.
  • You can also use freshly cooked tuna for this, just flake the tuna from the cooked steak you want the texture to be similar to a crab cake when yo do this. You may need to add a second yolk as a binder.
  • Use a non-stick pan to cook these.
  • Heat the pan over med-high heat, once the pan is hot add just enough oil to glaze the bottom of the pan, allow the oil to heat (not smoke) and add cakes.

Serve these with tartar sauce, a simple lemon, and herb aioli or a vinaigrette like a lemon vinaigrette or even Greek salad dressing.


Easy Whole30 Tuna Cakes – Paleo

Make the most out of your canned tuna with these Easy Whole30 Tuna Cakes. They’re great year round, but they’re particularly good right now given the need to stay home and make the most out of your pantry. With just a few ingredients, most of which you probably have on hand, you can have some hot, fresh and crispy tuna cakes in no time!

As the name suggests, these Whole30 Tuna Cakes are grain and gluten-free, but you’d never be able to tell. They’re juicy on the inside, crispy on the outside and packed with flavour. You can enjoy them as an appetizer with a dipping sauce, like my Tarragon Aioli, or Dill Pickle Mayo, or you can try them with my Basic Coleslaw and Garlic and Thyme Roast Potatoes. You can’t go wrong either way.

When it comes to cookware, I recommend using a non-stick pan or cast-iron skillet . These will help prevent the tuna cakes from sticking to the pan and falling apart on you.

And for something equally delicious, you can try making my Salmon Cakes.


Spicy Tuna Muffin Cakes

p.p1 Meal prep your breakfast with these Spicy Tuna Muffin Cakes! These are made with Chunk Light Tuna, peppers, onion, breadcrumbs, spices and eggs. Just bake to perfection and top with shredded cheese.

Ingredients:

  • 2 (6.4 oz.) Pouches - Chunk Light Tuna in Water
  • 1 &frasl4 cup diced red onion
  • 1 &frasl2 cup diced red bell pepper
  • 1 &frasl2 cup diced green bell pepper
  • 1 cup shredded Colby Jack cheese + additional for topping
  • 3 &frasl4 cup bread crumbs
  • 1 &frasl4 tsp. black pepper
  • 1 &frasl4– 1 &frasl2 tsp. cayenne pepper
  • 2 tsp. oregano
  • 2 large eggs, beaten

Directions:

  • Preheat oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
  • Place tuna, onion, peppers, cheese, bread crumbs and spices in a large bowl and mix well.
  • Add eggs and mix until well combined.
  • Place 1 &frasl4 cup in muffin tin cups and pat down.
  • Bake for 15 minutes, until hot (150°F). Top each muffin with 1 tsp. of shredded cheese and place back in oven for 1–2 minutes or until cheese is melted.

Recipe Nutrition Information

When using 2 (6.4 oz.) Pouches - Chunk Light Tuna in Water

Servings Per Container: 6
When using 2 (6.4 oz.) Pouches - Chunk Light Tuna in Water Serving Size: 2 cakes
Amount Per ServingDV%*
Calories210
Total Fat8g12% 8g
Saturated Fat4g20% 4g
Trans Fat0g 0g
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol120mg40% 120mg
Sodium450mg19% 450mg
Total Carbohydrate13g4% 13g
Dietary Fiber1g4%
Total Sugars2g 2g
Includes Added Sugars
Protein22g
Vitamin A 15%
Vitamin C 45%
Vitamin D
Calcium 20%
Iron 10%
Potassium
Niacin
Vitamin B6
Vitamin B12
Selenium

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Products and Recipes

Chunk Light Tuna in Water (Pouch)

Chunk Light Tuna in Water (Pouch)

Water-packed tuna is perfect for those who like a full tuna flavor without any additional flavors.


Sriracha Tuna Cakes

Ingredients

Tuna Cakes
1-2 tbsp olive oil
2 (5 oz.) cans of tuna, drained
1 egg
1/2 cup Trader Joe’s rice crumbs, can also use breadcrumbs
1 clove garlic, minced
2 tbsp mayo
1 tbsp sriracha
2 red mini sweet peppers, finely chopped, can also use 1/2 a red bell pepper
1 tbsp green onion, sliced
pinch of Trader Joe’s umami seasoning, optional
salt and pepper to taste
Spicy Tartar
1/4 cup mayo
1/4 cup dill pickle relish
2 tbsp sriracha, or to taste
pinch of ground ginger, optional
salt and pepper to taste

Instructions

First make your spicy tartar by combining all ingredients in a small mixing bowl. Cover and refrigerate until ready to use.

Add drained tuna to a medium mixing bowl and use a fork to separate and break it up.

Add rice crumbs, mayo, sriracha, garlic, umami seasoning (if using) and a pinch of salt and pepper. If salt is added to the canned tuna you can skip it.

Add diced pepper and green onion and mix to combine.

Take about 1/3 cup scoops and shape into balls then flatten them to make about 5 patties.

In a large skillet over medium high heat add olive oil and evenly coat skillet. When hot, gently add the tuna cakes and let them cook about 3-4 minutes per side or until they’re golden brown and heated through. Make sure the flip them carefully.

Serve with spicy tartar and enjoy!

Notes

Air Fryer Method

Spray air fryer basket. Add tuna cakes in air fryer basket in a single layer without over crowding them (may have to work in batches) Brush on a little olive oil on each tuna cake. Air fry at 360 degrees F for 5 min, flip then cook another 3-4 minutes or until they’re golden brown and cooked through.


Spicy Southwest Tuna Cakes

Spice it up for summer by noshing on these Southwest Tuna Cakes with Chipotle Sauce. With the light heat from Chipotle peppers and the wholesome chew of Wild Selections® Solid White Albacore Tuna In Water, this tuna cakes recipe is sure to please any crowd.

  • 2 cans Wild Selections® Solid White Albacore Tuna In Water
  • 1 small chipotle pepper in adobo sauce from can, minced
  • 1 teaspoon adobo sauce from canned chipotle peppers
  • 2 eggs
  • 1 cup water, as needed
  • 4 teaspoons fresh lime juice
  • 2 tablespoons cilantro, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 cup roasted red pepper from jar, chopped finely
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup corn, frozen is acceptable
  • 1/2 cup tortilla chips, crushed
  • 1 1/2 cup panko breadcrumbs
  • 1 chipotle pepper with adobe sauce from can
  • 3 tablespoons nutritional yeast for a slightly cheesy flavor, use parmesan as alternative
  • 2 tablespoons bragg liquid aminos, use Tamari or Soy Sauce as alternative
  • 5 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 cup raw cashews
  • 1/2 cup water, as needed to smooth sauce out
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika

Whisk eggs and lime juice together in a medium sized bowl. Mix in seasonings, adobo sauce, crushed tortilla chips, chipotle pepper, corn, red pepper, black beans, tuna, and cilantro. Form into six patties with hand.

Drizzle olive oil into large skillet and heat over medium-high. Grill patties until golden brown, this should take 3-4 minutes each side.

Combine all the ingredients in a high-powered blender. Blend at the high setting for a minute or two.


How to Make Tuna Cakes with Sriracha Aioli Sauce

How to Make Tuna Cakes

Drain all the oil or water from your tuna.

In a medium mixing bowl combine the tuna, garlic, onion, salt, pepper, egg, breadcrumbs, mayonnaise, and parmesan cheese together.

In a shallow pan like a pie plate combine the breadcrumbs, and parmesan cheese together.

Using a 1/4 cup scoop the tune mixture and create a paddy shape with the mixture. Place the paddy into the breadcrumb mixture to coat.

In a large frying pan heat your oil over medium-high heat and cook the paddies until each side has browned. Allow them to rest for 5 minutes while you make the sauce.

How to Make Sriracha Aioli Sauce

Combine the mayonnaise, lime juice, garlic powder, salt and sriracha in a small bowl and mix well.

Plate the tuna cakes and then drizzle the Sriracha Aioli sauce over them.