Panko Tuna Cakes W Soy and Mustard
Crispy, savory, and packed with bold flavors, these Panko Tuna Cakes with Soy and Mustard offer a quick and delicious way to elevate canned tuna into a gourmet meal. Combining flaky tuna with the crunch of panko breadcrumbs, the recipe is infused with a tangy blend of soy sauce, Dijon mustard, and a touch of garlic powder for a perfectly balanced bite. Green onions add a pop of freshness, while a golden pan-seared crust ensures irresistible texture in every bite. Ready in just 25 minutes, these tuna cakes are ideal for a weeknight dinner or as a crowd-pleasing appetizer. Serve with a squeeze of lemon for a refreshing finish that ties it all together. Perfect for meal prep, light lunches, or pairing with a crisp salad, this easy tuna cake recipe is a must-try for fans of quick seafood dishes!
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Recipe Information
Ingredients
- 2 cans (5 oz each) Canned tuna
- 1 cup Panko breadcrumbs
- 3 stalks Green onions
- 1 unit Large egg
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons Mayonnaise
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 unit (for serving) Lemon wedges
Instructions
Drain the canned tuna thoroughly and transfer to a mixing bowl.
Finely chop the green onions and add to the bowl with the tuna.
In a separate small bowl, whisk the egg, soy sauce, Dijon mustard, and mayonnaise together until smooth.
Add the whisked mixture to the tuna and gently stir to combine.
Mix in the panko breadcrumbs, garlic powder, salt, and black pepper. Use a fork or clean hands to combine until the mixture holds together.
Divide the mixture into 8 equal portions and form each into a round patty, about 2.5 inches wide.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the patties to the skillet, making sure not to overcrowd. Cook in batches if necessary.
Fry the tuna cakes for 3-4 minutes per side, or until golden brown and crispy.
Transfer the cooked cakes to a plate lined with paper towels to absorb excess oil.
Serve the panko tuna cakes warm with lemon wedges on the side for a fresh squeeze of citrus.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 3337 mg | 145% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
