Tuna Cakes with Spicy Aioli Sauce

  • Author: Debi


An economical version of crab cakes using tuna instead – just as flavorful, half the cost.



  • 2 Cans of White Albacore Tuna (12 oz each)
  • 2 Tablespoons Olive Oil
  • 1/4 Cup Organic Onion, finely diced
  • 1/4 Cup Organic Celery, finely diced
  • 1 Jalapeno Pepper, ribs and seeds removed and finely diced (optional)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Old Bay Seasoning
  • 2 Organic Eggs
  • 3 Tablespoons Mayo
  • 1 Organic Lemon, juiced (2 or so Tablespoons is fine)
  • 2 Tablespoons Organic Parsley, finely chopped
  • 1/3 Cup Seasoned Breadcrumbs


  • 3/4 Cup Mayo
  • 2 Cloves Garlic, minced
  • 2 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Sriracha Sauce
  • 1/4 tsp Cayenne Pepper (or more to taste)
  • salt and pepper to taste


  1. In a large strainer, add the tuna and rinse with cold water, let it drain and press with paper towels to remove all the moisture – set aside
  2. Saute the onions, celery and jalapeno pepper in the oil over med/low heat for approximately 4-5 minutes or until translucent. Add the salt, pepper and Old Bay Seasonings. Stir to combine. Set aside and let cool
  3. Meanwhile, in a large bowl, add the eggs, mayo, lemon juice, parsley and sprinkle of salt and pepper and whisk together
  4. Add the tuna, onions and breadcrumbs to the mixture and combine. If you feel they are too dry, add a Tablespoon of water or if they are too wet, add a Tablespoon of breadcrumbs until you get the consistency you want
  5. Make the tuna cakes using a 1/3 measuring cup and continue until done. Refrigerate the tuna cakes approx. 30 min (or longer if you are making them ahead of time)
  6. When ready to cook the tuna cakes, add 2 Tablespoons oil to a large heated saute pan over med/high heat and when it sizzles with a little water add your cakes and cook approx. 3 minutes per side
  7. Serve hot or room temperature with Spicy Aioli sauce


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