Name: Potato Tuna Cake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ½ pound Yukon gold potatoes (peeled and cut into 1-inch cubes); 1 small shallot (finely chopped); 2 tablespoons chopped dill (plus more for garnish); 2 5-ounce cans tuna (packed in water, drained); 1 egg; 1 ½ cups panko breadcrumbs (divided); Salt (to taste); ½ teaspoon black pepper; 4 tablespoons avocado oil (divided); Lemon wedges (for serving); Tzatziki sauce (for dipping)

Jump to Recipe· 4.2 from 5 reviews

If you are on the lookout for a delightful dish that marries the comforting textures of mashed potatoes with the fresh, savory zing of tuna, look no further. This Potato Tuna Cake Recipe is an absolute winner for anyone craving something crispy on the outside, tender on the inside, and bursting with flavor. Perfect for lunch, dinner, or even a fancy appetizer, these cakes are easy to make, incredibly satisfying, and a fantastic way to transform pantry staples into a mouthwatering meal that’s sure to impress.

Ingredients You'll Need

A top view of ingredients arranged on a white marbled surface showing one glass bowl in the center filled with light pink shredded meat. To the bottom left of this bowl, there is another glass bowl filled with fine pale yellow crumbs. A bunch of fresh green dill is placed next to a small glass bottle of golden olive oil on the left side. On the right side of the main bowl, three whole light brown potatoes are arranged near a single brown egg and a small glass bowl containing ground black pepper. Near the potatoes is one shallot with a pale purple skin. All items are well spaced and neatly placed. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this recipe lies in its simplicity. Each ingredient plays a vital role, whether enhancing the texture, adding a pop of herbal freshness, or contributing that lovely golden crust. Let’s break down what you’ll need to create these delicious cakes.

½ pound Yukon gold potatoes: These creamy potatoes mash beautifully and provide a perfect base for the cakes.
Salt: Essential for seasoning both the potatoes and the overall mixture to bring out their natural flavors.
2 5-ounce cans tuna (packed in water, drained): The star protein of this dish, offering a light, flaky texture and subtle flavor.
1 ½ cups panko breadcrumbs (divided): Adds that irresistible crunch coating to the cakes.
1 egg: Acts as the binding agent to hold everything together without being heavy.
1 small shallot (finely chopped): Gives a mild oniony kick that brightens up the overall taste.
2 tablespoons chopped dill (plus more for garnish): Brings fresh, herbaceous notes that complement the tuna perfectly.
½ teaspoon black pepper: Just the right amount of warmth and spice.
4 tablespoons avocado oil (divided): For frying the cakes to a lovely golden crisp without overpowering the flavors.
Lemon wedges: Add a tangy brightness that beautifully cuts through the richness.
Tzatziki sauce: Optional but highly recommended for dipping; it adds a creamy, refreshing element.

How to Make Potato Tuna Cake Recipe

Step 1: Cook and Mash the Potatoes

Start by peeling and cutting your Yukon gold potatoes into 1-inch cubes to ensure they cook evenly and quickly. Place them in a pot filled with heavily salted, cold water—this step seasons them right from the start. Bring the water to a boil and cook the potatoes until they are very tender when pierced with a knife, approximately 10 to 12 minutes. Once cooked, drain them well and mash them gently in a large bowl, setting the creamy base for your cakes.

Step 2: Mix Tuna and Other Ingredients

Next, drain your canned tuna thoroughly and add it to the mashed potatoes along with 1 cup of panko breadcrumbs, the egg, finely chopped shallot, fresh dill, and cracked black pepper. This mix comes together beautifully with a gentle stir, creating a soft yet moldable mixture that is bursting with flavor and texture. The combination of tuna and dill creates a lovely Mediterranean flair.

Step 3: Shape and Coat the Tuna Cakes

Grab about ¼ cup of the tuna mixture and shape it into a disc roughly ¾-inch thick—this size makes for an even cooking and the perfect bite. Repeat with the rest of the mixture until you have a batch of evenly sized cakes. Then, toss each cake in the remaining panko breadcrumbs, which will lend them that irresistible crispy crust once fried.

Step 4: Pan-Fry to Golden Perfection

Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Carefully place about six tuna cakes in the pan, giving them space to fry evenly. Cook each side for about 4 to 5 minutes until they turn a gorgeous golden brown and develop a satisfyingly crunchy exterior. Transfer them to a paper towel-lined baking sheet to drain excess oil as you cook the remaining cakes with the remaining oil. This method ensures each cake is perfectly cooked and ready to serve.

How to Serve Potato Tuna Cake Recipe

Six round patties coated in light beige crumbs are frying in a black pan with a thin layer of bubbling oil. Each patty shows a rough texture with small pieces of green herbs and light pink bits inside, arranged in a circular pattern across the pan. The oil glistens between them, creating a shiny and slightly oily appearance. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh dill sprinkled over the top of your tuna cakes adds just the right pop of color and herbal freshness, enhancing the dish visually and in flavor. A generous squeeze of lemon juice from the wedges on the side elevates each bite with its zesty brightness, cutting through the richness perfectly.

Side Dishes

These cakes pair wonderfully with light, fresh sides like a crisp green salad with vinaigrette or a simple cucumber and tomato salad. For something heartier, consider steamed greens or roasted vegetables that balance the savory richness of the cakes. Tzatziki sauce, with its cool cucumber and yogurt base, is a match made in heaven for dipping, adding a deliciously creamy and tangy element.

Creative Ways to Present

To impress your guests, consider stacking the tuna cakes as a playful tower with dollops of tzatziki between layers. Alternatively, serve each cake topped with a small spoonful of cucumber relish or a lemon-herb infused aioli for an elegant touch. Garnishing with edible flowers or microgreens can also make your presentation shine for special occasions.

Make Ahead and Storage

Storing Leftovers

If you have any leftover potato tuna cakes, store them in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before storing to prevent sogginess. They stay flavorful and can be reheated quickly for an easy second meal.

Freezing

You can freeze these cakes for longer storage. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper to avoid sticking. They freeze beautifully for up to 2 months and thaw quickly in the fridge before reheating.

Reheating

For best texture, reheat potato tuna cakes in a skillet over medium heat with a little oil until warmed through and crispy again, about 3 to 4 minutes per side. Avoid microwaving if possible, as it can make them soggy. Oven reheating is another great option: place on a baking sheet and warm at 350°F (175°C) for 10 to 15 minutes.

FAQs

Can I use canned tuna packed in oil instead of water?

Absolutely! While water-packed tuna keeps the cakes lighter, oil-packed tuna adds richness and depth of flavor. Just be sure to drain it well to avoid excess oil in the mixture.

What type of potatoes work best for this recipe?

Yukon gold potatoes are ideal due to their creamy texture that holds well when mashed. Russets can work too but might yield a fluffier, less creamy cake.

Can I bake these tuna cakes instead of frying?

Yes, you can bake them at 400°F (200°C) on a parchment-lined tray for about 15-20 minutes, flipping halfway through. They will be slightly less crispy but still delicious and a bit lighter.

Is dill essential, or can I substitute with another herb?

Dill is highly recommended for its fresh, slightly tangy flavor that pairs perfectly with tuna and potatoes. However, you can substitute with parsley, chives, or tarragon if preferred.

Can I add other mix-ins like cheese or vegetables?

Definitely! Adding finely grated cheese, chopped bell peppers, or green onions can add interesting flavors and textures to your potato tuna cakes. Just be mindful of moisture content to keep the mixture firm enough to hold together.

Final Thoughts

There is something truly comforting and satisfying about this Potato Tuna Cake Recipe that makes it a favorite in any kitchen. Whether for a casual weeknight dinner or a special gathering, these cakes are a fantastic way to enjoy simple ingredients turned into something extraordinary. I wholeheartedly encourage you to give this recipe a try—you might just discover your new go-to dish that everyone will ask for again and again.

Potato Tuna Cake Recipe

Ingredients You'll Need