Tuna Fish Cakes are a nostalgic comfort food, often found in vintage American kitchens. This quick and hearty recipe combines pantry staples like canned tuna, egg, milk, and crushed crackers, forming flavorful patties that are lightly fried until golden. Perfect for a budget-friendly lunch or dinner, tuna cakes were especially popular in mid-20th-century cookbooks as a convenient way to stretch protein in humble home kitchens. Their crispy outside and soft interior make them a beloved classic still enjoyed today.
Ingredients
- 5 oz tuna (drained, 1 small can )
- 1 egg
- 1 tbsp milk
- ½ cup crackers (crushed , adjust to desired consistency)
- 2 tbsp oleo (or butter/oil for frying)
Instructions
Step 1: Mix Ingredients
- In a medium bowl, combine drained tuna, egg, and milk.
- Stir in enough crushed crackers to form a thick, moldable mixture.
Step 2: Form Patties
- Shape the mixture into small, round cakes about 2–3 inches wide.
Step 3: Cook Patties
- Heat oleo in a skillet over medium heat.
- Fry tuna cakes until golden brown on both sides, about 3–4 minutes per side.
Tips
- Add a pinch of salt, pepper, or paprika for more flavor.
- Mix in finely chopped onions or celery for crunch.
- Replace crackers with breadcrumbs or crushed cornflakes.
- Add a splash more milk if the mixture feels too dry.
- Substitute margarine (“oleo”) with butter or oil for frying.
- Add parsley or dill for a fresh herbal note.
- Form miniature patties for appetizers.
- Serve with tartar sauce, lemon wedges, or mustard.
- Make it a meal by serving with a side salad or potatoes.
Nutrition
Calories: 230kcalCarbohydrates: 10gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 520mgPotassium: 260mgFiber: 0.5gSugar: 1gVitamin A: 350IUCalcium: 45mgIron: 1.3mg
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