Tuna Fish Cakes with cut veggies

Tuna Fish Cakes

These tuna fish cakes use canned tuna for an easy, low-prep meal in minutes.

Aiming to include fish twice per week is one way to meet your omega 3 fat needs. Omega 3 fats are important for our brain, heart and eye health. Canned tuna is a convenient protein option that is affordable. You can use tuna in sandwiches, tuna melts, pasta dishes, or fish cakes.

Are you concerned about the mercury or sodium content in tuna?

Choose “light” (skipjack) tuna which has less mercury than “white” (albacore). You can also look for low sodium cans which is a good option if you are being mindful of salt for babies or health reasons.

Can you make them in advance?

Yes! You can make these tuna fish cake patties in advance, store in the fridge or freezer, and then fry when you are ready to eat them. Perfect for busy weeknight meals that can be put on the table in minutes.

Looking for an air-fryer recipe?

This recipe works perfect in the air fryer for a crispy way to skip the pan-frying.

Trying Tuna Fish Cakes for the first time with your family?

Try these 3 tips for introducing this recipe.

1) Like any new food or dish, serve with some familiar favourites. If you don’t know if they will eat the fish cake try serving it with favourite veggies, fruit, cheese, and dips.

2) Don’t use any pressure, or this may cause them even more resistance or an unpleasant eating experience (for everyone). Talk about how it looks, feels, and how you can dip it to see if this increases likeliness. If you haven’t served fish cakes before, it is new to them to it may take a few exposures.

3) Serve a very small portion so that it isn’t overwhelming. You could make the patty small and only serve one to start.

Tuna Fish Cakes with cut veggies

Tuna Fish Cakes

This recipe uses canned tuna to pull together a quick meal with pantry staples.
Course Main Course
Servings 4


  • 2 cans light flaked tuna
  • 1 1/2 cups mashed potato *If you don't have leftover mashed potato, you can quickly microwave your potatoes to save time.
  • 2 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup bread crumbs optional


  • In a medium bowl, mix the tuna and mashed potato together well.
  • Stir in the mayonnaise, dijon, garlic and onion powder and mix well.
  • Form the tuna mixture into patties.
  • Lightly pat the tuna patties in breadcrumbs.
  • Heat a frying pan over medium heat and lightly drizzle the pan with oil.
  • Add tuna fish cakes to the pan, until heated through and lightly brown, flip to brown the remaining side.
  • Dollop with tzatziki or mayonnaise and fresh squeezed lemon and enjoy with cut veggies, salad, or steamed frozen veggies for a balanced meal.

– You can jazz these up with your own twist and taste preferences. If you have fresh herbs, onion, chives, garlic, dill or basil these all work well.

    Don’t forget to save this recipe to Pinterest.

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    Source: https://www.unlockfood.ca/en/Articles/Food-safety/Fish-and-Mercury.aspx

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