Name: Potato Tuna Cake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: ½ pound Yukon gold potatoes, peeled and cut into 1-inch cubes; Salt, to taste (for boiling potatoes); 2 (5-ounce) cans tuna, packed in water, drained; 1 ½ cups panko breadcrumbs, divided; 1 egg; 1 small shallot, finely chopped; 2 tablespoons chopped dill, plus more for garnish; ½ teaspoon black pepper; 4 tablespoons avocado oil, divided; Lemon wedges; Tzatziki sauce (for dipping)

Jump to Recipe· 4.1 from 81 reviews

If you’re searching for a delightful dish that brings together the comforting creaminess of potatoes and the savory goodness of tuna, you absolutely need to try this Potato Tuna Cake Recipe. Perfectly crispy on the outside yet tender and flavorful inside, these cakes make for a satisfying meal any time of day. What makes this recipe truly special is its simplicity paired with a burst of fresh herbs and a touch of tang from lemon and tzatziki, creating an irresistible combo you’ll want to make again and again.

Ingredients You’ll Need

The image shows ingredients for a dish arranged on a white marbled surface. In the center, there is a clear glass bowl filled with chunks of light pink tuna. To the left, there is a bunch of fresh green dill, a small transparent glass bottle with yellow oil, and a clear glass bowl filled with coarse beige breadcrumbs. On the right side of the tuna bowl, an egg with a smooth brown shell and a small clear glass bowl with ground black pepper sit near three round light yellow potatoes. At the bottom right corner, a single small shallot with a pale purple skin is placed, adding more color contrast to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Getting started with the Potato Tuna Cake Recipe is a breeze thanks to its straightforward, pantry-friendly ingredients. Each component plays a key role in delivering that perfect blend of flavor, texture, and color—making the final result as handsome as it is tasty.

½ pound Yukon gold potatoes: These provide a creamy, buttery base that holds the cakes together beautifully when mashed.
Salt (to taste): Essential for seasoning both the potatoes and the tuna mixture perfectly.
Two 5-ounce cans tuna (packed in water, drained): The star protein adds a rich, savory flavor and great texture throughout the cakes.
1 ½ cups panko breadcrumbs (divided): Half are folded in for binding, the rest create a crispy golden crust when frying.
One egg: Acts as the natural glue keeping everything nicely together without being heavy.
One small shallot (finely chopped): Adds a subtle hint of sweetness and mild onion flavor to brighten the mix.
Two tablespoons chopped dill (plus more for garnish): Fresh dill brings a wonderful herbaceous lift that pairs beautifully with tuna.
½ teaspoon black pepper: For a mild touch of warming spice to balance the dish.
Four tablespoons avocado oil (divided): Chosen for frying, this oil cooks the cakes to a crispy perfection without overpowering their flavor.
Lemon wedges: Serve on the side to add a zesty kick that complements the richness.
Tzatziki sauce: A creamy cucumber-yogurt dip that elevates each bite with refreshing tang.

How to Make Potato Tuna Cake Recipe

Step 1: Cook and Mash the Potatoes

Begin by peeling and cutting Yukon gold potatoes into uniform 1-inch cubes. Place them in a pot with three inches of heavily salted cold water to season from the start. Bring to a boil and cook for about 10 to 12 minutes until fork-tender. Drain thoroughly and mash them gently so they’re smooth but still a bit fluffy—this forms the comforting base for your tuna cakes.

Step 2: Mix the Tuna Cake Ingredients

In a large bowl, combine the mashed potatoes with drained tuna, one cup of panko breadcrumbs, egg, finely chopped shallot, fresh dill, and black pepper. Stir everything until combined but avoid overmixing; you want that mixture to stay light and pillowy. The balance between creamy mashed potatoes and flaky tuna here is key to the success of your cakes.

Step 3: Shape the tuna cakes

Use about a ¼ cup scoop of your mixture to form each cake into a disc approximately ¾-inch thick. This size helps them cook through evenly while giving you that lovely crispy edge. Once shaped, gently toss each cake in the remaining ½ cup of panko breadcrumbs for that irresistible crunchy exterior.

Step 4: Fry to Golden Perfection

Heat two tablespoons of avocado oil in a large skillet over medium-high heat. Carefully place about six cakes in the pan without crowding, allowing space for even cooking. Fry for 4 to 5 minutes on each side until they develop a beautiful golden crust. Drain the cooked cakes on paper towels to remove excess oil, then repeat the frying process with the remaining cakes, adding more oil as needed.

How to Serve Potato Tuna Cake Recipe

The image shows a white plate with four golden-brown, round patties that have a crispy, textured surface sprinkled with bits of green herbs. Two bright yellow lemon wedges sit near the top left of the plate behind the patties. A small white bowl filled with a creamy white sauce speckled with small green herb pieces is placed close to the right side of the plate. Fresh green parsley leaves are arranged under and around the patties and the bowl. The plate is on a white marbled surface, and part of another white plate with more patties and a lemon wedge is visible at the top. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped dill over the top of your tuna cakes for a burst of color and herbaceous flavor that mirrors the dill inside. A few lemon wedges on the side invite guests to add a fresh citrus note that perfectly balances the richness.

Side Dishes

These cakes shine alongside cool, creamy tzatziki sauce, which offers a delightful tang and freshness to each bite. For a more complete meal, consider pairing them with a simple salad of mixed greens or roasted vegetables that add vibrant texture and nutrition.

Creative Ways to Present

Serve these Potato Tuna Cakes as charming appetizers on small plates with dollops of tzatziki and thin lemon slices. For a family meal, stack them with a leafy green and ripe tomato on your favorite bun for a delectable tuna burger twist. Their versatile texture and balanced flavors make them fantastic for casual or elegant occasions alike.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Potato Tuna Cake Recipe treats, simply place them in an airtight container and refrigerate for up to 3 days. They retain their flavor well but will lose some crispness over time.

Freezing

To freeze, arrange the uncooked cakes on a parchment-lined baking sheet and freeze until solid, about 1 to 2 hours. Then transfer them to a freezer bag or container and store for up to 2 months. This way, you can fry fresh patties whenever a quick, nourishing meal calls.

Reheating

Reheat leftover cakes in a skillet over medium heat with a small amount of oil to bring back that golden crust, or pop them in a preheated oven at 375°F for about 10 minutes. Avoid the microwave if you want to maintain that satisfying crisp outside.

FAQs

Can I use canned tuna in oil instead of water-packed tuna?

Absolutely! Using tuna packed in oil will add a richer flavor but may make the mixture a bit heavier. Just drain it well and consider reducing added oil when frying.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs or crushed crackers work fine. Just note that panko gives a lighter, crunchier texture which is ideal for this recipe.

Are these tuna cakes suitable for freezing after cooking?

You can freeze cooked cakes, but they might lose some crispness upon reheating. Freezing before cooking helps maintain the best texture when you’re ready to enjoy them.

Can I add other herbs or spices to the recipe?

Definitely! Fresh parsley, chives, or even a bit of smoked paprika can add exciting variations while keeping the essence of this Potato Tuna Cake Recipe.

Is avocado oil necessary, or can I use other oils?

Avocado oil is a great choice because of its high smoke point and neutral flavor, but you can use other oils like vegetable or light olive oil with similar results.

Final Thoughts

This Potato Tuna Cake Recipe is one of those simple yet impressive dishes that bring warmth to your table and smiles to your loved ones’ faces. Whether you’re cooking for a casual family dinner or planning a special gathering, these golden, crispy cakes are sure to become a favorite go-to. Give them a try—you might just find a new classic that’s quick, delicious, and incredibly satisfying!