Crispy Tuna Cakes

By Sohla El-Waylly

Published Jan. 18, 2024

Crispy Tuna Cakes
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4(1,130)
Comments
Read comments

These tuna cakes grow crackly on the outside, but stay velvety on the inside thanks to creamy cannellini beans. They’re served alongside a crisp wedge salad with a briny ranch dressing that is studded with olives. It might seem to produce a lot of dressing, but it’s just enough for smothering the iceberg and dunking the tuna cakes. Best of all, this dish makes use of pantry staples, like canned tuna, beans and olives, so you can make it even when the fridge is looking bare.

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Ingredients

Yield:4 servings

    For the Tuna Cakes

    • 1(15-ounce) can cannellini beans, drained but not rinsed
    • 2(5-ounce) cans tuna packed in water, drained
    • ⅓cup bread crumbs (any kind)
    • ¼cup lightly packed dill leaves and tender stems, finely chopped
    • 2teaspoons finely grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
    • 1teaspoon garlic powder
    • Salt and freshly ground black pepper
    • Olive oil, for the pan

    For the Dressing and Salad

    • ½cup buttermilk or kefir
    • ½cup mayonnaise
    • ¼cup freshly squeezed lemon juice
    • 1teaspoon garlic powder
    • Salt and freshly ground black pepper
    • 1cup pitted green olives, very roughly chopped
    • ½ cup lightly packed dill leaves and tender stems, finely chopped, plus more to garnish
    • 1head iceberg lettuce, cored and cut into 4 wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

559 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 15 grams polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 26 grams protein; 1298 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the tuna cakes: To a medium bowl, add the drained beans. (It’s OK if some bean liquid is still clinging to the beans.) Mash the beans until smooth with a fork or potato masher. Add the tuna, bread crumbs, dill, lemon zest, lemon juice and garlic powder. Season generously with salt and pepper to taste. Mash very well until mostly smooth and the mixture easily holds together. Taste and add more salt and pepper if needed.

  2. Step 2

    Make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, lemon juice and garlic powder. Add salt and pepper to taste. Add olives and dill, and stir well to combine.

  3. Step 3

    Form the tuna mixture into 8 patties. In a medium nonstick or well-seasoned cast-iron skillet, add just enough oil to coat the bottom of the pan; heat over medium until shimmering.

  4. Step 4

    Cook the cakes in two batches, adding more oil as needed, and flipping once, until browned and crisp on both sides, 3 to 5 minutes per side. (Since the cakes are so delicate, it’s best to flip them with a spatula and a spoon.)

  5. Step 5

    Divide the tuna cakes among 4 plates. Arrange a wedge of iceberg on each plate. Gently crack the wedge to open up the leaves, then spoon the dressing on top, making sure it gets into the layers of lettuce. Garnish with dill sprigs and serve right away.

Tip
  • The dressing can be made and stored refrigerated up to 3 days in advance; cut and dress iceberg just before serving. The tuna mixture can be refrigerated up to 3 days in advance; form and fry the cakes just before serving.

Ratings

4 out of 5
1,130 user ratings
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Comments

Realist

I plan to add a beaten egg or two to bind the mixture, then I’ll chill it in the refrigerator for at least 30 minutes before frying. Not surprised about your caveat that they’re delicate—but adding egg and chilling the mixture should make them considerably less prone to breaking.

Christine

Try this: When making these or crab cakes, use a small size biscuit cutter and pack the mix into it to the top. Put some panko on a plate, put the biscuit cutter on the panko, fill with fish mix, pat panko on top. This makes a pattie that is firm and holds its shape. They will be super crispy on the outside.

Michelle

I keep a bag of powdered buttermilk on my pantry shelf: "Bob's Red Mill Sweet Cream Buttermilk Powder." Just mix with milk. If I have plain yoghurt, I sometimes use that.

mcmurp

I saved the water I drained off the tuna and used a little at a time to get a malleable consistency for shaping the patties. Also took recipe advice and used a fish spatula and a tablespoon to move and turn over the patties. This meal got rave reviews at my house.

Alessandro

Incredible. I added extra breadcrumbs and garlic powder and made it even better!

MDinNC

I followed another commenters advice and added an egg to the mix and I had no issues with the patties staying in perfect form. (I also put them in the fridge for 30 minutes before cooking.) I'm not a fan of dill but I remembered how much I loved an old recipe I had for white bean cakes that added curry powder so I added about a tablespoon of good curry powder to the mix. The lemon and curry flavors really popped but next time I may sub Old Bay, because I grew up in Maryland, hon!

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