Easy gluten-free tuna cakes recipe. Healthy meal with simple ingredients. Quick to make, perfect for lunch or dinner. 145
Ingredients
Scale
2 (5 oz) cans of solid white tuna in water, drained well
1/4 cup gluten-free panko breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons finely chopped red onion
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil or avocado oil, for frying
Lemon wedges, for serving
Instructions
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.
Divide the mixture into 4 equal portions. With clean hands, shape each portion into a patty, about 3/4-inch thick. Optionally, lightly coat patties in extra gluten-free panko for a crispier crust.
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.
Gently flip the patties and cook for another 3-4 minutes on the second side, until crispy and cooked through.
Transfer the tuna cakes to a plate lined with a paper towel to absorb any excess oil. Serve immediately with a squeeze of fresh lemon juice.
Notes
Quick and easy Gluten Free Tuna Cakes that are crispy on the outside, tender on the inside. A perfect, protein-packed dinner ready in about 20 minutes.
