Baked Tuna Cakes are quick, easy, and healthy, with 13 grams of protein per patty. Add them to salads or serve them on buns piled high with your favorite toppings!
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A tasty way to put canned tuna to use.
Canned tuna is an incredibly easy, healthy, and budget-friendly way to enjoy seafood. It’s low in fat, high in protein, and, thanks to recipes like these tuna cakes (and my Tuna Melt Recipe—hello, yum!), it’s delicious too.
The combo of avocado and tuna provides double the omega-3s and it makes the tuna cakes extra filling and juicy too. A splash of lime, handful of cilantro, and dash of hot sauce give the patties a zippy Southwest flair.
Finally, because the tuna patties are baked, there is very little clean-up, AND the entire recipe can be on the table in less than 30 minutes. We have a keeper! (Not feeling tuna? Try Salmon Croquettes or Salmon Patty Recipe!)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Avocado. Buy a ripe avocado if you’re planning on making tuna cakes the same day you go grocery shopping. Otherwise, buy one that’s under-ripe so it’s ready when you are.
- Tuna. Like in my Tuna Pasta Salad, you want to look for tuna that’s meaty, comes in good-sized chunks, and that (despite being from a can) tastes relatively fresh.
- Whole Wheat Bread Crumbs. Regular bread crumbs are also fine, but I like to work some extra whole grains in where I can!
- Red Onion. These amp up the flavor and add some texture too.
- Cilantro. Cilantro hater? You can leave it out.
- Lime Juice. Use freshly squeezed juice for the best flavor. Bottled is blah!
- Egg. Like the bread crumbs, the egg helps bind the tuna cakes together.
How to Make Tuna Cakes
Make the Tuna Cake Mixture. Mash the avocado a bit, then stir in all the remaining ingredients. Everything should be well-combined, but some lumps and clumps are fine!
Form the Patties. Divide the mixture into 6 portions and then pat each into a patty. Place them on a baking sheet coated with cooking spray. (You can spray the tops of the patties too if you want them extra crispy.)
Bake the Tuna Cakes. Place the tuna cakes in a 400 degree F oven and bake for 10 minutes, then flip them over and cook for about 10 minutes more, or until both sides are nicely browned. ENJOY!
What to Serve With Tuna Cakes
No matter how you enjoy them, these easy tuna cakes are a simple, tasty way to introduce more seafood into your diet—and to land a healthy meal on the table more quickly tonight.
- On a Bun. Ben had his tuna cakes burger-style on a pretzel bun topped with Greek yogurt and more avocado and salsa.
- On Greens. I prefer mine on top of greens. I warmed up the leftovers the next day with cheese.
- With Fries. A side of Crispy Baked Fries or Grilled Sweet Potato Fries would go well with tuna cakes.
More Tasty Tuna Recipes
Tuna Cakes
Video
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Ingredients
For the Avocado Tuna Cakes:
- 1 medium ripe avocado peeled and pitted
- 10 ounces solid white albacore tuna in water drained (look for wild caught)
- ¼ cup seasoned whole wheat bread crumbs
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon hot sauce plus additional to taste
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 large egg
Optional, for Serving:
- Whole wheat hamburger buns toasted whole wheat bread, or a bed of mixed greens
- Sliced avocado cheese, plain Greek yogurt or sour cream, cilantro, salsa
Instructions
- Preheat the oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
- In a large mixing bowl, lightly mash the avocado. Add the tuna, bread crumbs, red onion, cilantro, lime juice, hot sauce, garlic powder, salt, and egg. Mix until the ingredients are fairly well combined. (It's ok if the mixture is a little clumpy.)
- Form into 6 patties, then arrange the patties on the prepared baking sheet. Bake for 10 minutes, flip, then continue baking until the outsides are lightly crisp and the cakes are cooked through, about 10 additional minutes. Enjoy warm.
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- TO REHEAT: Reheat the tuna cakes in a lightly oiled skillet over medium heat.
- If you’d like to make the recipe gluten free, use gluten-free bread crumbs. You could also swap ground gluten-free rolled oats. (I haven’t tried either, but I think both would work nicely.)
Nutrition
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