Crispy Tuna Cakes

Crispy Tuna Cakes are the ultimate pantry-friendly meal, combining simple ingredients like canned tuna and beans into something that’s both comforting and impressive. With a golden, crunchy exterior and a soft, creamy center, these cakes are paired beautifully with a wedge salad and a bold, briny ranch dressing — making this dish a complete, satisfying meal you can whip up with everyday staples.

Why You’ll Love This Recipe

• Pantry staples: Uses canned tuna, beans, and olives—items you likely already have on hand.

• Crispy on the outside, creamy on the inside: The texture contrast is unbeatable.

• Balanced and complete: Served with a fresh wedge salad and a rich, flavorful dressing.

• Make-ahead friendly: Patties can be prepped in advance and cooked when ready.

• Customizable: Easy to tweak with what you have in the fridge or pantry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• canned tuna

• cannellini beans (or white beans)

• breadcrumbs (panko or regular)

• egg

• garlic

• Dijon mustard

• lemon juice

• olive oil

• salt and pepper

• iceberg lettuce (for serving)

• olives (for dressing)

• mayonnaise

• sour cream or Greek yogurt

• fresh herbs (such as parsley or dill)

• optional: hot sauce or chili flakes for heat

Directions

1. Make the tuna mixture: In a large bowl, mash the cannellini beans until mostly smooth. Add drained tuna, breadcrumbs, egg, minced garlic, mustard, lemon juice, salt, and pepper. Mix until well combined.

2. Shape the cakes: Form the mixture into small patties, about 2 to 3 inches wide. Place on a tray and refrigerate for 10–15 minutes to firm up.

3. Cook the cakes: Heat olive oil in a skillet over medium heat. Fry the tuna cakes in batches until golden and crispy on both sides, about 3–4 minutes per side. Transfer to a paper towel-lined plate to drain.

4. Prepare the dressing: Combine mayonnaise, sour cream or Greek yogurt, chopped olives, lemon juice, and fresh herbs. Mix until creamy. Season with salt and pepper to taste.

5. Assemble the salad: Cut the iceberg lettuce into wedges and place on plates. Drizzle generously with the olive ranch dressing.

6. Serve: Plate the crispy tuna cakes alongside the wedge salad. Serve warm, with extra dressing for dipping.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

• Beans: Swap cannellini beans for chickpeas or navy beans.

• Greens: Serve with arugula or romaine instead of iceberg.

• Dressing: Replace olives with capers or pickles for a different briny punch.

• Make it spicy: Add chopped jalapeños or a dash of hot sauce to the tuna mixture.

• Gluten-free: Use gluten-free breadcrumbs or crushed rice crackers.

Storage/Reheating

Storage: Store leftover tuna cakes in an airtight container in the fridge for up to 3 days. The dressing can be kept in the fridge for up to 5 days.

Reheating: Reheat the tuna cakes in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and re-crisped. Avoid microwaving, as it can make them soggy.

FAQs

Can I use a different type of bean?

Yes, chickpeas, great northern beans, or even black beans work well.

What type of tuna should I use?

Canned tuna in water or oil both work. Solid or chunk light tuna is preferred for texture.

Can I bake the tuna cakes instead of frying?

Yes, bake at 400°F (200°C) for about 15–20 minutes, flipping halfway through for even crispness.

Can I freeze the patties?

Yes, freeze them raw on a tray, then transfer to a container. Cook from frozen or thaw in the fridge first.

Can I make this recipe dairy-free?

Use a dairy-free yogurt or mayo for the dressing and skip the sour cream.

What’s the best substitute for iceberg lettuce?

Romaine, butter lettuce, or shredded cabbage make great alternatives.

Do I need to refrigerate the patties before frying?

Yes, this helps them hold their shape and prevents falling apart in the pan.

Can I make the tuna cakes in advance?

Yes, shape the patties and store them in the fridge for up to 24 hours before cooking.

What else can I serve with the tuna cakes?

Serve with rice, roasted potatoes, or inside a sandwich or wrap.

Can I make the dressing without olives?

Absolutely. Use chopped capers, pickles, or simply leave them out and adjust seasoning.

Conclusion

These Crispy Tuna Cakes with briny ranch dressing are a clever way to turn pantry staples into something delicious and satisfying. With their golden crust, creamy interior, and bold flavors, they make a comforting yet elegant meal that comes together quickly. Serve them with a crisp salad and you’ve got a dinner that’s as impressive as it is easy.

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Crispy Tuna Cakes are a pantry-friendly meal featuring golden tuna and bean patties with a creamy, briny ranch dressing and crisp wedge salad. This complete meal is quick, comforting, and easy to customize with ingredients you already have.