Talk about a quick, easy, high-protein meal!

Tuna cakes have similar flavor and texture to crab cakes, but they’re made with albacore tuna, making them inexpensive and accessible, yet still totally scrumptious.

These cakes also feature zippy Dijon, fresh lemon and dill, dried oregano and just a hint of spice from crushed red pepper flakes. The mixture comes together in just minutes, then the cakes are seared in olive oil until crispy, and served with dollops of Greek yogurt.

I think they pair nicely with a green salad, roasted vegetables or soup, and they even reheat well the next day, so make an extra batch for weekday lunches.

Yum!

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Dill Tuna Cakes with Yogurt

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 cakes 1x
  • Category: Seafood
  • Method: Stove-Top

Description

Simple seared tuna cakes with dill, Dijon and lemon, served with dollops of Greek yogurt.


Ingredients

Scale
  • 2 (4 oz.) cans albacore tuna, drained
  • 2 large eggs
  • ½ cup Panko breadcrumbs
  • Zest and juice of ½ medium lemon
  • 1 green onion, thinly sliced
  • 2 Tbsp. fresh dill, chopped + more for garnish
  • 1 Tbsp. Dijon mustard
  • 1 tsp. dried oregano leaves
  • ½ tsp. kosher or sea salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • ¼ cup plain Greek yogurt

Instructions

  1. In a mixing bowl, combine tuna, eggs, Panko, lemon zest and juice, green onion, dill, Dijon, oregano, salt, black pepper and crushed red pepper flakes. Use the back of a fork or a potato masher to create a chunky paste. Form the mixture into 6 small equal-sized patties.
  2. Heat olive oil in a large non-stick or cast-iron skillet to medium heat. Once hot, add the cakes and cook 3 minutes per side, until cakes are firm.
  3. Serve tuna cakes with dollops of Greek yogurt.

Notes

Cooking Tip: To bake the cakes rather than sauté, place them on a greased baking sheet and cook in a 375-degree oven for 10-15 minutes, or until set.

Variation/Substitution Tips: 1) To make the cakes gluten-free, substitute Panko breadcrumbs for gluten-free Panko breadcrumbs. 2) Try canned salmon or lump crab instead of tuna. 3) If using fresh tuna, salmon or crab, pulse the flesh in a food processor until coarsely ground.


Nutrition

  • Serving Size: 1 cake
  • Calories: 163
  • Sugar: 1g
  • Sodium: 215mg
  • Fat: 15g
  • Saturated Fat: 1g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 62mg

16 Comments

  1. catherine Ormston on March 20, 2019 at 5:56 am

    I made these last night and they are so easy to make and so yummy. I look forward to trying more recipes. Thank you for such an amazing site.

    • Julie Andrews on March 20, 2019 at 6:13 pm

      I’m so glad you enjoyed them, Catherine! They are certainly a favorite in my house, on the regular. I will be posting a new recipe every week, so be sure to visit again soon!

      • catherine on May 15, 2019 at 10:04 am

        Julie – I made these for my supper again last night, so very yummy and very easy to make.

        • Julie Andrews on May 16, 2019 at 8:41 am

          Wonderful! And they’re packed with protein!

  2. ami on March 21, 2019 at 10:40 am

    I’m always on the lookout for meatless meals for Fridays at this time of the year. I’m going to make these tomorrow night. thank you!

    • Julie Andrews on March 26, 2019 at 6:26 pm

      Hi Ami – I hope you enjoyed the cakes. They’re super easy and definitely delicious!

  3. Holly on March 22, 2019 at 8:47 am

    Hi Julie, I am excited to try these, I have made something similar with Salmon patties (from Costco) with a yogurt dill sauce, a salmon burger. I am wondering do you have an App that I can download for your recipes?

    • Julie Andrews on March 26, 2019 at 6:26 pm

      Hi Holly! That sounds delicious – and you could easily swap out salmon or crab for the tuna in this recipe!

      As for an app, we don’t have one for this site, but you can visit the blog on your mobile device, as it is compatible. 🙂

  4. Alicia on April 29, 2019 at 2:59 pm

    You could sub almond flour for the gf panko and lower the glycemic index.

    • Julie Andrews on April 29, 2019 at 3:03 pm

      Absolutely – if you have almond flour on hand, that would be a great option!

    • Angelmarie on May 7, 2019 at 6:07 am

      Have you tried it? Did the almond flour hold them together sufficiently?

      • Julie Andrews on May 7, 2019 at 3:03 pm

        I have used almond flour in baked goods (usually with coconut flour), but have never tried it as a binder in recipes like these tuna cakes. Have you tried it as a binder ingredient?

  5. Maiden Rae on June 20, 2019 at 2:44 pm

    I’ll try this recipe this weekend! Looks delicious and easy to make. Thank you so much! 🙂

    • Julie Andrews on June 20, 2019 at 2:53 pm

      It totally is, Maiden! So simple to throw together and super delish. Enjoy!!

  6. Christina on September 4, 2019 at 12:06 pm

    I love an option for my cans of tuna that’s not “just” tuna salad! Can’t wait to try these!

    • Julie Andrews on September 9, 2019 at 1:56 pm

      I totally agree! I love tuna because it’s healthy, inexpensive and easy to use in recipes, but like to keep things fresh and exciting. Glad you are excited about these cakes!

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