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    • Tuna Fish Cakes

    Mark Sharron
    Easy
    45 minutes
    01-Feb
    Tuna Fish Cakes are a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. Made with canned tuna, breadcrumbs, onions, celery, mayonnaise, and seasonings, these tasty cakes are sure to be a hit with the whole family. They are also a great way to use up leftover tuna and can be served with a variety of accompaniments for a complete meal.      
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    Ingredients

    • 1 can (6 ounces) tuna, drained
    • 1/2 cup plain breadcrumbs
    • 1/4 cup finely chopped onion
    • 1/4 cup finely chopped celery
    • 1/4 cup mayonnaise
    • 1 egg
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon dried parsley
    • 1/4 teaspoon dried dill
    • Vegetable oil, for frying

    Method

    • Step-by-Step Method for Tuna Fish Cakes
    • Drain the canned tuna thoroughly to remove excess liquid
    • Transfer the drained tuna into a large mixing bowl
    • Add breadcrumbs to the mixing bowl with the tuna
    • Finely chop onion and measure 1/4 cup, add to the bowl
    • Finely chop celery and measure 1/4 cup, add to the bowl
    • Crack the egg into a small bowl and beat lightly with a fork
    • Add the beaten egg to the tuna mixture
    • Measure and add 1/4 cup mayonnaise to the bowl
    • Add 1 teaspoon Worcestershire sauce to the mixture
    • Measure and add 1/4 teaspoon garlic powder
    • Add 1/4 teaspoon black pepper to the bowl
    • Add 1/4 teaspoon dried parsley
    • Add 1/4 teaspoon dried dill
    • Mix all ingredients gently but thoroughly until evenly combined
    • Form the mixture into evenly sized patties, about 2 inches in diameter
    • Place formed patties onto a plate or tray
    • Heat a thin layer of vegetable oil in a frying pan over medium heat
    • When the oil is hot, gently add the patties to the pan, without overcrowding
    • Fry the patties for 2-3 minutes per side, or until golden brown and crisp
    • Remove cooked patties and place on a paper towel-lined plate to drain excess oil
    • Serve the tuna fish cakes hot with fresh lemon wedges and a side salad, or atop a bed of mixed greens for a light meal