Gluten Free Tuna Cakes Recipe

Some days, you just need dinner to be fast, easy, and delicious. No fancy ingredients, no elaborate techniques—just something satisfying that you can whip up without breaking a sweat. That’s exactly where these incredible Gluten Free Tuna Cakes come in! They’re crispy on the outside, tender and flavorful on the inside, and honestly, they’re so good that even the pickiest eaters will be asking for seconds. Whether you’re rushing through a weeknight or need a simple yet impressive lunch, this recipe has your back.

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Tuna Cakes

Let’s cut to the chase. Why should this recipe earn a permanent spot in your meal rotation?

• Seriously Simple: We’re talking about pantry staples and a quick mix-and-pan-fry situation. Dinner is about 20 minutes away.
• Secretly Healthy: Packed with protein and made with wholesome ingredients, these are a meal you can feel great about serving.
• Totally Customizable: Got some fresh herbs? A little spice? You can tweak these cakes to match your mood perfectly.
• Family-Friendly Win: These tuna cakes are a brilliant way to get a nutritious meal on the table that kids and adults alike will devour.

Gather Your Ingredients

Here’s what you’ll need to create this simple masterpiece. The best part? You probably have most of this already :

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• 2 (5 oz) cans of solid white tuna in water, drained well
• 1/4 cup gluten-free panko breadcrumbs (plus a little extra for coating)
• 1 large egg, lightly beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped red onion
• 1 tbsp fresh parsley, chopped
• 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil or avocado oil, for frying
• Lemon wedges, for serving

How to Make Your Perfect Tuna Cakes

Follow these simple steps and you’ll have golden-brown perfection in no time.

1. Combine the Goodness: In a medium bowl, flake the drained tuna with a fork. Add the gluten-free panko, egg, mayonnaise, Dijon mustard, red onion, parsley, and Old Bay seasoning. Mix gently until everything is just combined. Be careful not to overmix!
2. Form the Patties: Divide the mixture into 4 equal portions. With clean hands, shape each portion into a patty, about 3/4-inch thick. If the mixture feels a bit wet, you can lightly press each patty into a shallow dish of additional gluten-free panko to coat both sides. This will give you an extra-crispy crust.
3. Pan-Fry to Perfection: Heat the oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully add the tuna patties. Cook for 3-4 minutes on the first side, until deeply golden brown.
4. Flip and Finish: Gently flip the patties and cook for another 3-4 minutes on the second side, until crispy and cooked through.
5. Serve Immediately: Transfer the tuna cakes to a plate lined with a paper towel to absorb any excess oil. Serve right away with a squeeze of fresh lemon juice. They’re fantastic on their own, on a salad, or tucked into a gluten-free bun!

My Go-To Tools for This Recipe

You don’t need anything fancy! A good non-stick skillet is your best friend here to get that perfect crust without sticking. A mixing bowl and a spatula are all you need to pull it together. If you want to get ahead on meal prep, these meal prep containers are perfect for storing any extras.

Tips and Tricks for Tuna Cake Success

A few little secrets from my kitchen to yours to make sure your tuna cakes are flawless every single time.

• Dry Tuna is Key: The number one rule? Drain that tuna really, really well. I even like to press it gently with a paper towel to remove every last drop of moisture. This prevents your cakes from being soggy.
• Chill Out: If your mixture seems a bit soft, pop it in the refrigerator for 15-20 minutes before shaping. This helps the patties firm up and hold their shape beautifully in the pan.
• Don’t Crowd the Pan: Give each patty some breathing room in the skillet. If necessary, cook them in two batches. This ensures they fry instead of steam, giving you that crave-worthy crispy exterior.
• Get Creative with Flavors: Swap the parsley for dill or chives. Add a pinch of cayenne for heat, or some finely diced celery for crunch. This recipe is a wonderful blank canvas!

What to Serve With Your Tuna Cakes

These gluten free tuna cakes are wonderfully versatile. For a light meal, I love serving them over a big, crisp green salad. If you’re feeling something more comforting, a side of oven-roasted potatoes or steamed green beans is absolute perfection. And let’s not forget the classic: a dollop of tartar sauce or a simple squeeze of lemon is non-negotiable!

Nutritional Benefits

This isn’t just a tasty meal; it’s a nutritious one, too! Each serving is packed with high-quality protein from the tuna, keeping you full and satisfied. By using gluten-free breadcrumbs, it’s a fantastic option for those with dietary restrictions, and the simple ingredient list means you’re enjoying a whole-foods-based dish.

So there you have it! A dinner solution that’s as stress-free as it is delicious. These Gluten Free Tuna Cakes have saved me on more busy weeknights than I can count, and I have a feeling they’ll do the same for you. The simple joy of a meal that comes together quickly and is met with happy smiles around the table? That’s what cooking is all about.

Your Gluten Free Tuna Cakes Questions, Answered!

Can I bake these tuna cakes instead of frying?

Absolutely! For a lighter option, preheat your oven to 400°F (200°C). Place the formed patties on a parchment-lined baking sheet, lightly spray or brush them with oil, and bake for about 15-20 minutes, flipping halfway through, until golden and cooked through.

How should I store leftovers?

Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in a toaster oven or air fryer to bring back the crispiness.

Can I freeze them?

Yes, these freeze wonderfully! After cooking, let the tuna cakes cool completely. Then, place them in a single layer on a baking sheet to freeze solid before transferring to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in the oven or air fryer until hot and crispy.

What’s the best gluten-free breadcrumb to use?

I personally love the light, crispy texture that gluten-free panko-style breadcrumbs provide. However, any plain gluten-free breadcrumb will work. You can even make your own by pulsing a few slices of toasted gluten-free bread in a food processor!