Tuna Cakes with Fresh Tomato Salsa is a light, fresh, and delicious dish that is perfect for a lunch or light dinner. Your family will love it.
I’m trying to do a better job of eating tuna. It is light, delicious, healthy, and pairs well with a wide variety of foods. I don’t really care for seared tuna steaks, but I’ll eat it almost any other way. At home, I eat canned tuna and my favorite type is White Albacore. Yes, I do know that white Albacore has higher amounts of mercury than chunk white tuna, but I prefer the texture and taste of Albacore. Besides, Albacore is a better source of omega-3 fatty acids.
As much as I like tuna, for a long time I only had two recipes in my collection. One was my Tuna Pasta Salad, and I was eating it almost weekly. So when I found a recipe for Tuna Cakes with Fresh Tomato Salsa, I knew I had to try it.
Tuna Cakes with Fresh Tomato Salsa is so delicious. The cakes have a very nice dense bite, and the tomato salsa is so light and refreshing.
GETTING THE PERFECT TUNA CAKES
The tuna cakes come together quickly, with just a few simple ingredients
- Canned tuna: I use White Albacore, but you can also use Chunk White
- Bread Crumbs: the original recipe I found called for rye crackers, but I’ve never bought those. I use Panko bread crumbs, as I always have those on hand
- Mustard: I use whatever I have on hand, including yellow mustard, spicy brown mustard, or jalapeno mustard
- Egg, onion, garlic, lime juice, salt & pepper
To get the beautiful color and crisp exterior, you have to pan fry the cakes in oil. I’ve tried baking them, and even using cooking spray, but the result just isn’t the same. I use a small amount of oil, pan fry them over high heat, and let them drain well. My favorite oils for frying are canola oil or avocado oil. Both are light, and have high smoke points.
The fresh tomato salsa is fantastic. The salsa adds a gorgeous pop of color, and the mixture adds so much flavor to the savory cakes. I always make the salsa first, so the flavors have time to develop. The longer the salsa sits, the better. In a pinch, I’ve also let the salsa sit for as little as 10 minutes while I make the cakes, and it still has a wonderful flavor.
These Tuna Cakes with Fresh Tomato Salsa are a very good addition to my tuna recipes, so they often make an appearance on my lunch rotation.
Adapted from The Novice Chef
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- 2 3- ounce packages of white Albacore tuna in water, drained
- 1/2 cup yellow onion, diced
- 1 green onion, diced
- 1/4 cup Panko bread crumbs
- 2 large egg, whisked
- 2 Tablespoon fresh parsley, chopped
- 2 cloves roasted garlic, minced
- Juice of 1 lime
- 1 Tablespoon mustard
- 2 teaspoon Sriracha hot sauce
- Salt & pepper, to taste
- canola or vegetable oil, for frying
- 12 grape tomatoes, halved
- 1/4 cup yellow onion, diced
- 1 1/2 green onions, diced
- 1/4 cup parsley, chopped
- 1/4 tsp garlic salt
- Freshly cracked black pepper, to taste
- 1 tsp freshly squeezed lime juice
Combine tomatoes, onion, parsley, green onion, lime juice, garlic salt and pepper in small bowl
Set bowl into fridge for about 20 minutes. This will allow flavors to develop and deepen
Put tuna into large bowl, and flake. Add onion, spring onion, bread crumbs, parsley, garlic, lime juice, mustard, hot sauce, salt & pepper. Stir lightly to combine, and taste to ensure seasoning.
Add egg and combine thoroughly. Form mixture into patties (I use 1/4 cup measuring cup to ensure uniform size)
Heat oil in large non-stick skillet. When oil is hot, add patties to skillet. Cook patties for approximately 3 minutes per side, or until golden brown. Patties are ready to turn when they pull away from skillet easily
Remove patties, and set on paper towels to drain excess oil
Top patties with tomato salsa, and serve immediately
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