Tuna Cakes with Spicy Aioli Sauce

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





  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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