Looking for a delicious and easy-to-make dish? These Potato Tuna Cakes are a perfect combination of crispy, golden exteriors and tender, flavorful interiors. Made with pantry staples like canned tuna, Yukon Gold potatoes, and fresh herbs, this recipe is a versatile option for appetizers, light lunches, or family dinners. Pair them with creamy tzatziki sauce or fresh lemon wedges for a meal that’s packed with protein, flavor, and satisfaction.

Ingredients

For the Potato Tuna Cakes:

½ pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
Salt, to taste
2 (5-ounce) cans tuna, packed in water, drained
1 ½ cups panko breadcrumbs, divided
1 large egg
1 small shallot, finely chopped
2 tablespoons fresh dill, chopped (plus extra for garnish)
½ teaspoon black pepper

For Cooking and Serving:

4 tablespoons avocado oil, divided
Lemon wedges, for serving
Tzatziki sauce, for dipping

Instructions

Cook the Potatoes:
Place the potatoes in a medium pot and cover with 3 inches of cold, heavily salted water. Bring to a boil and cook until tender when pierced with a knife, about 10-12 minutes. Drain thoroughly.
Prepare the Mixture:
Add the cooked potatoes to a large bowl and mash until smooth using a fork or potato masher. Add the drained tuna, 1 cup of panko breadcrumbs, egg, shallot, dill, and black pepper. Mix until fully combined.
Shape the Cakes:
Scoop about ¼ cup of the mixture and shape it into a disc approximately ¾-inch thick. Repeat with the remaining mixture to form equal-sized cakes.
Bread the Cakes:
Lightly coat each tuna cake in the remaining ½ cup of panko breadcrumbs, ensuring an even layer.
Cook the Tuna Cakes:
Line a baking sheet with paper towels to absorb excess oil. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Place 6 tuna cakes in the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy. Transfer the cooked cakes to the prepared baking sheet. Repeat with the remaining oil and tuna cakes.
Serve:
Garnish the tuna cakes with fresh dill and serve warm with lemon wedges and tzatziki sauce on the side.

Why You’ll Love This Recipe

Quick & Easy: With just a handful of pantry staples, these cakes come together in no time.
Versatile: Perfect for appetizers, light lunches, or even meal prep.
Healthy & Filling: Packed with protein from tuna and fiber from potatoes.

Tips

Use Yukon Gold potatoes for their creamy texture, which binds the cakes beautifully.
Ensure the tuna is fully drained to prevent the mixture from becoming too wet.
Chill the cakes for 15 minutes before frying for easier handling.

Variations and Substitutions

No Breadcrumbs? Use crushed crackers, almond meal, or oat flour as a substitute.
Vegetarian Option: Swap tuna with mashed chickpeas or cooked lentils.
Herbs: Try parsley or chives in place of dill for a different flavor profile.

FAQs

Can I bake the tuna cakes instead of frying?
Yes! Preheat your oven to 400°F (200°C) and bake the cakes on a greased baking sheet for 15-20 minutes, flipping halfway through.

Can I freeze these?
Absolutely. Freeze the uncooked cakes on a baking sheet until firm, then transfer them to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes.

What can I serve these with?
Tuna cakes pair wonderfully with a green salad, roasted vegetables, or a light soup.

Serving and Suggestions

Serve these tuna cakes alongside a crisp cucumber salad or steamed asparagus for a balanced meal.
Drizzle a bit of hot sauce or garlic aioli for an extra kick.
Enjoy them as sliders by placing them in small buns with a dollop of tzatziki and fresh greens.

These Potato Tuna Cakes are a flavorful, crowd-pleasing dish that’s sure to become a favorite in your recipe rotation!