Middle Eastern · Dinner
Crispy Fried Tuna Cakes
Flaked tuna is bound with egg, breadcrumbs, red onion, and parsley, seasoned with cumin, coriander, and lemon zest, then shallow-fried until the crust turns deep golden and crisp. Served with a tahini-yogurt sauce and lemon wedges, the cakes stay moist and flaky inside beneath the crunchy exterior.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
459Calories
33.9gProtein
28.4gFat
16.3gCarbs
2.5gSugar
2.3gFiber
911mgSodium
270mgChol
5.7gSat Fat
580mgPotassium
140mgCalcium
3.2mgIron
3mcgVitamin B12
8mgVitamin C
low-carb
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Drain the tuna well and flake it into a bowl. Finely dice the red onion, chop the parsley, and mince the garlic.
2
Build
Combine the tuna, egg, breadcrumbs, red onion, parsley, garlic, cumin, coriander, lemon zest, salt, and pepper; mix until it holds together when pressed.
3
Chill
Cover and refrigerate for 10 minutes so the breadcrumbs absorb moisture and the patties hold their shape.
4
Shape
Divide the mixture into 3 equal portions and press each into a patty about 2.5 cm thick.
5
Fry
Heat the olive oil in a skillet over medium heat and fry the patties 3 to 4 minutes per side until deep golden brown and crisp outside.
6
Finish
Whisk together the yogurt, tahini, and lemon juice in a small bowl until smooth.
7
Plate
Arrange the tuna cakes on a plate with the tahini-yogurt sauce and a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g canned tuna, drained
- 22 eggs
- 1/2 cup50g breadcrumbs-dried
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp parsley
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp lemon zest
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
- 4 tbsp4 tbsp olive-oil
- 6 tbsp90g plain-yogurt
- 2 tbsp2 tbsp tahini
- 2 tsp2 tsp lemon-juice
- 22 lemon wedge
