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Crispy Tuna Cakes with Avocado Mayo

Well-drained canned tuna bound with egg and mashed avocado, pan-fried crisp, and served with a dairy-free avocado mayo. Squeezing the tuna dry is what holds the cakes together.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the tuna cakes
  • 2 cans tuna 5 oz each, drained very well
  • 1 large egg
  • 1/2 ripe avocado mashed, or 2 tbsp mayonnaise
  • 1/2 cup breadcrumbs panko or regular, or 10 crushed crackers
  • 2 tbsp onion or scallion finely chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2-3 tbsp neutral oil for frying
For the avocado mayo
  • 1 ripe avocado
  • 2 tbsp mayonnaise or Greek yogurt
  • 2 tsp lemon juice
  • 1/2 tsp apple cider vinegar
  • 1 small garlic clove grated
  • 1/4 tsp salt
  • chopped dill or parsley optional

Equipment

  • Skillet
  • Mixing bowl
  • Blender or fork

Method
 

  1. Squeeze the drained tuna dry with your hands over the sink.
  2. Combine the tuna, egg, mashed avocado, breadcrumbs, onion, lemon juice, Dijon, salt, and pepper. Rest 10 minutes.
  3. Form into 6 cakes about 2.5 inches wide.
  4. Heat the oil in a skillet over medium-high. Cook the cakes 3 to 4 minutes per side, until deep golden, without flipping early.
  5. Blend the avocado mayo ingredients smooth. Serve alongside with flaky salt on the cakes.

Notes

Wet tuna is the top reason cakes fall apart — really wring it out.
If the mix is loose, add 1 to 2 tbsp more crumbs and chill 10 minutes.
Pan too cool makes them greasy; keep the heat at medium-high.