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
- Use breadcrumbs instead of crackers for a finer texture
- Add chopped onions or celery for extra flavor and crunch
- Substitute mayo for milk for richer cakes
- Serve with tartar sauce or ketchup for dipping
Nutrition
Calories: 137kcalCarbohydrates: 5gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 54mgSodium: 227mgPotassium: 95mgFiber: 0.2gSugar: 1gVitamin A: 336IUVitamin C: 0.01mgCalcium: 31mgIron: 1mg
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