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Potato Tuna Cake Recipe

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4.2 from 5 reviews

These Potato Tuna Cakes are a delightful and easy-to-make dish combining tender Yukon gold potatoes, flaky tuna, and aromatic dill. Crispy on the outside and soft inside, they are pan-fried to golden perfection and served with refreshing lemon wedges and tangy tzatziki sauce, making them a perfect appetizer or light meal.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Ingredients

Vegetables & Herbs

  • 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)

Protein & Canned Goods

  • 2 5-ounce cans tuna (packed in water, drained)
  • 1 egg

Dry Ingredients

  • 1 ½ cups panko breadcrumbs (divided)
  • Salt (to taste)
  • ½ teaspoon black pepper

Oils & Condiments

  • 4 tablespoons avocado oil (divided)
  • Lemon wedges (for serving)
  • Tzatziki sauce (for dipping)

Instructions

  1. Boil the Potatoes: In a medium pot, cover the peeled and cubed Yukon gold potatoes with 3 inches of heavily salted cold water. Bring to a boil over high heat and cook until the potatoes are knife-tender, about 10–12 minutes. Drain the potatoes thoroughly.
  2. Mix the Tuna Potato Mixture: Transfer the drained potatoes to a large bowl and mash them with a fork or potato masher until mostly smooth. Add the drained tuna, 1 cup of panko breadcrumbs, the egg, finely chopped shallot, chopped dill, and black pepper. Mix everything together until well combined.
  3. Shape the Tuna Cakes: Scoop about ¼ cup of the tuna mixture and shape it into a disc approximately ¾-inch thick. Repeat this process with the remaining mixture to form multiple cakes.
  4. Coat with Breadcrumbs: Toss each formed tuna cake into the remaining ½ cup of panko breadcrumbs until evenly coated.
  5. Pan-Fry the Tuna Cakes: Line a baking sheet with paper towels. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add 6 tuna cakes to the skillet and cook for 4–5 minutes on each side, or until they are golden brown and crispy. Transfer the cooked cakes to the prepared baking sheet to drain. Repeat this frying process with the remaining 2 tablespoons of avocado oil and remaining tuna cakes.
  6. Serve: Garnish the cooked tuna cakes with additional chopped dill. Serve warm with lemon wedges and tzatziki sauce on the side for dipping.

Notes

  • Use Yukon gold potatoes for their creamy texture and excellent mashing qualities.
  • Make sure to drain the tuna well to avoid excess moisture in the cakes.
  • For an extra crispy crust, double coat the tuna cakes with breadcrumbs.
  • This recipe can be made ahead and reheated in a skillet or oven to retain crispiness.
  • Substitute avocado oil with olive oil if preferred.
  • Tzatziki sauce can be replaced with your favorite creamy dip, such as aioli or ranch.

Find it online: https://familyhomemeals.com/potato-tuna-cake-recipe/