Best Old Bay Seasoned Tuna Cakes Recipes

TUNA CAKES

Steps:

• Preheat oven to 450°F degrees. Line a baking sheet with parchment paper.
• In a large bowl stir together egg, parsley, yogurt, Dijon, Worcestershire, Old bay, hot sauce and lemon zest.
• Add tuna and saltine cracker crumbs. Mix gently to combine.
• Scoop out some tuna mixture using a 1/3 cup measuring cup. Press the mixture into the measuring cup lightly to form a patty. Turn the measuring cup over gently onto the baking sheet. Gently press any bits of the mixture that dislodge back onto the mound or gently make a patty.Repeat to make 6 patties.
• Bake at 450°F for 12-14 minutes until golden brown. Allow to sit a few minutes after baking to rest before serving. Serve with lemon wedges.

OLD BAY SEASONED TUNA CAKES

Steps:

• Mix all ingredients.
• Form mixture into two equal size patties.
• Fry patties on non-stick pan with light vegetable oil non-stick spray until browned on both sides.
• Serve immediately.

TASTY TUNA PATTIES

Steps:

• Combine tuna, eggs, bread crumbs, Parmesan cheese, celery, lemon juice, seafood seasoning, mustard, pepper, and dill in a bowl; stir gently until fully and evenly combined. Shape mixture into 4 patties.
• Heat oil in a nonstick skillet over medium-high heat. When oil is hot, gently lay 2 tuna patties into the skillet. Don't over crowd - only add as many patties as comfortably fit with room to flip them.
• Cook tuna patties until golden brown, 3 to 5 minutes per side, adjusting the heat as needed if they're cooking too quickly. Repeat with remaining patties, adding remaining oil as needed.

TUNA CAKES

Steps:

• Combine all ingredients.
• Cover and refrigerate 10 minutes.
• Heat a large nonstick skillet sprayed with cooking spray on medium heat.
• For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty.
• Add patties to skillet in batches.
• Cook 3 minute on each side or until golden brown on both sides, turning over carefully.

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

Steps:

• For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
• Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
• Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
• Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
• Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

TUNA CAKES RECIPE - (4.3/5)

Steps:

• Open albacore tuna and drain the water from the tuna. In a small bowl, combine albacore tuna, chopped onion, egg whites, Old Bay Seasoning, salt, pepper, and Panko bread crumbs. Mix well and form mixture into 4 equal size patties. Spray a medium sized skillet with non-stick cooking spray and cook tuna patties over medium heat, turning occasionally to make sure both sides cook evenly. For Chipotle Mayo: In a small bowl, mix Miracle Whip, chili powder, and lime juice. Stir ingredients together until well mixed. To serve, top tuna cakes with Chipotle Mayo.