Description
These Potato Tuna Cakes are a delicious and hearty dish combining tender Yukon gold potatoes and flaky tuna, coated in crispy panko breadcrumbs and pan-fried to golden perfection. Served with fresh dill, lemon wedges, and tangy tzatziki sauce, they’re perfect for a satisfying lunch or dinner that comes together quickly in just 25 minutes.
Ingredients
Potatoes
- ½ pound Yukon gold potatoes, peeled and cut into 1-inch cubes
- Salt, to taste (for boiling potatoes)
For Tuna Cakes
- 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
Cooking
- 4 tablespoons avocado oil, divided
To Serve
- Lemon wedges
- Tzatziki sauce (for dipping)
Instructions
- Boil the Potatoes: In a medium pot, cover the peeled and cubed Yukon gold potatoes with 3 inches of heavily salted cold water. Bring the water to a boil and cook the potatoes until they are knife-tender, about 10 to 12 minutes. Drain well.
- Mix Tuna Cake Ingredients: Transfer the drained potatoes to a large bowl and mash them using a fork or potato masher. Add the drained tuna, 1 cup of the panko breadcrumbs, egg, finely chopped shallot, 2 tablespoons chopped dill, and ½ teaspoon black pepper. Mix thoroughly until all ingredients are well combined.
- Shape the Tuna Cakes: Scoop ¼ cup of the tuna mixture for each cake and shape into a disc about ¾ inch thick. Repeat this process to form the remaining cakes from the mixture.
- Coat with Breadcrumbs: Toss each tuna cake gently in the remaining ½ cup of panko breadcrumbs to coat all sides evenly, which will help achieve a crispy crust when fried.
- Pan-Fry the Tuna Cakes: Line a baking sheet with paper towels to drain excess oil. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add 6 tuna cakes and cook until golden brown on one side, approximately 4 to 5 minutes. Flip carefully and cook the other side for another 4 to 5 minutes until fully golden and crisp. Transfer the cooked tuna cakes to the paper towel-lined baking sheet to drain. Repeat this frying process with the remaining 2 tablespoons of oil and tuna cakes.
- Serve: Garnish the cooked tuna cakes with additional chopped dill. Serve immediately with lemon wedges and tzatziki sauce on the side for dipping.
Notes
- Ensure potatoes are well drained and slightly cooled before mixing to prevent the mixture from becoming too wet.
- Use a non-stick skillet or well-seasoned cast iron pan for best results when frying.
- Adjust salt to taste in the potato boiling water and the cake mixture as needed.
- These cakes can be kept warm in a low oven while frying batches.
- For a lighter version, consider baking the tuna cakes at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Tzatziki sauce can be homemade or store-bought, depending on convenience.
