Bright, flaky tuna cakes meet a smoky roasted red pepper mayo in this speedy weeknight dinner that feels special. These patties come together in under 30 minutes, are kid-friendly, and reheat beautifully for lunches. If you love easy protein swaps for breakfast and brunch, try a similar savory idea with this frittata breakfast recipe for meal planning variety.
Why You’ll Love This Easy Tuna Cakes with Roasted Red Pepper Mayo
– Big flavor from simple pantry ingredients without long prep.
– Ready in about 30 minutes for busy weeknights.
– Great for meal prep and packs well for lunches.
– Family-friendly texture that kids and adults enjoy.
– Uses almond flour for a lower-carb binder option.
Ingredients Needed
– Protein
– 2 cans (5 oz.) Safe Catch Tuna (very well-drained)
– 2 eggs (whole)
Binders & Flavors
- 1/4 cup almond flour
- 1/4 cup onion (finely diced)
- 1 lemon (juiced)
- 1 tsp dried dill weed
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Frying Fat & Sauce
- 1 Tbsp cooking oil or fat (for frying)
- 1/2 cup mayonnaise
- 1/4 cup roasted red pepper (patted dry)
- 2 cloves garlic (finely minced)
- salt and pepper (to taste)
Step-by-Step Instructions 5
Step 1: Prep the tuna mix
Flake the drained tuna into a bowl and add the eggs, almond flour, diced onion, lemon juice, dill, garlic powder, salt, and pepper; stir until evenly combined.
Step 2: Form the patties
Use a 1/3-cup measure (or your hands) to shape the mixture into 6 evenly sized patties, compacting gently so they hold together.
Step 3: Make the roasted red pepper mayo
In a small bowl, mash the roasted red pepper with the mayonnaise and minced garlic, then season with salt and pepper to taste; refrigerate until serving.
Step 4: Fry the tuna cakes
Heat 1 tablespoon of oil in a nonstick skillet over medium heat; add patties and cook 3–4 minutes per side, or until golden brown and cooked through.
Step 5: Drain and serve
Transfer cooked cakes to a paper towel-lined plate to drain briefly, then serve warm with the roasted red pepper mayo on the side.
Serving Suggestions Easy Tuna Cakes with Roasted Red Pepper Mayo
– Serve on a bed of mixed greens with lemon wedges for a light lunch.
– Stack on toasted English muffins or bagels for a hearty sandwich and try pairing with a protein bagel for extra protein.
– Offer alongside roasted asparagus or oven fries for a family dinner.
– Top with extra dill and sliced avocado for a creamy finish.
– Pair with a crisp white wine or iced tea for a simple, refreshing meal.
Tips for Success Easy Tuna Cakes with Roasted Red Pepper Mayo
– Make sure the tuna is very well-drained so the mixture isn’t watery.
– Chill the formed patties 10 minutes before frying to help them hold their shape.
– Cook over medium, not high, heat to get a golden crust without burning.
– Use a nonstick skillet or well-seasoned pan and only a tablespoon of oil for a crisp exterior.
– Leftovers keep 3 days in the fridge; reheat gently in a skillet to maintain texture.
– For more garlic-forward sauce ideas, see this garlic butter recipe inspiration.
Variations
Here are a few easy ways to change it up:
– Swap the tuna for flaked cooked salmon or shredded cooked chicken for a different protein.
– Add 1/4 cup finely diced bell pepper or grated zucchini for extra veggies.
– Make it spicy by stirring 1/2 tsp cayenne or a dash of hot sauce into the mix.
– For a bold creamier twist, take inspiration from a Cajun cream cheese alfredo approach and add a pinch of smoked paprika or cajun seasoning.
Follow us on Pinterest for more cozy ideas.
Ingredients
Protein
- 2 cans Safe Catch Tuna (very well-drained) 5 oz. each
- 2 whole eggs
Binders & Flavors
- 1/4 cup almond flour Lower-carb binder
- 1/4 cup onion (finely diced)
- 1 whole lemon (juiced)
- 1 tsp dried dill weed
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Frying Fat & Sauce
- 1 Tbsp cooking oil or fat (for frying)
- 1/2 cup mayonnaise
- 1/4 cup roasted red pepper (patted dry)
- 2 cloves garlic (finely minced)
- to taste salt and pepper
Instructions
Preparation
- Flake the drained tuna into a bowl and add the eggs, almond flour, diced onion, lemon juice, dill, garlic powder, salt, and pepper; stir until evenly combined.
- Use a 1/3-cup measure (or your hands) to shape the mixture into 6 evenly sized patties, compacting gently so they hold together.
- In a small bowl, mash the roasted red pepper with the mayonnaise and minced garlic, then season with salt and pepper to taste; refrigerate until serving.
Cooking
- Heat 1 tablespoon of oil in a nonstick skillet over medium heat; add patties and cook for 3–4 minutes per side, or until golden brown and cooked through.
- Transfer cooked cakes to a paper towel-lined plate to drain briefly, then serve warm with the roasted red pepper mayo on the side.
