Description
These Potato Tuna Cakes are a delicious and easy-to-make appetizer or main dish, combining tender Yukon gold potatoes and flaky tuna, seasoned with fresh dill and shallots, then pan-fried to golden perfection. Served with lemon wedges and tzatziki sauce for a refreshing finish, this recipe is perfect for a quick weeknight meal or casual entertaining.
Ingredients
Potato Tuna Cakes
- ½ pound Yukon gold potatoes, peeled and cut into 1-inch cubes
- Salt, to taste
- 2 (5-ounce) cans tuna, packed in water, drained
- 1 ½ cups panko breadcrumbs, divided
- 1 egg
- 1 small shallot, finely chopped
- 2 tablespoons chopped fresh dill, plus more for garnish
- ½ teaspoon black pepper
- 4 tablespoons avocado oil, divided
For Serving
- Lemon wedges
- Tzatziki sauce
Instructions
- Cook the Potatoes: In a medium pot, cover the peeled and cubed potatoes with 3 inches of heavily salted, cold water. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a knife, about 10 to 12 minutes. Drain the potatoes thoroughly.
- Mash and Mix Ingredients: Transfer the drained potatoes to a large bowl and mash them with a fork or potato masher until smooth. Add the drained tuna, 1 cup of panko breadcrumbs, egg, finely chopped shallot, chopped dill, and black pepper. Mix gently but thoroughly until all ingredients are well combined.
- Shape Tuna Cakes: Using a ¼ cup measure, scoop portions of the tuna mixture and shape each into a patty about ¾-inch thick. Repeat with the remaining mixture to make several cakes.
- Coat in Breadcrumbs: Place the remaining ½ cup of panko breadcrumbs in a shallow dish and gently toss each tuna cake to coat evenly on all sides for a crispy exterior.
- Pan-Fry the Tuna Cakes: Line a baking sheet with paper towels. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add 6 tuna cakes to the skillet, cooking for 4 to 5 minutes on each side, or until they turn golden brown and crispy. Transfer the cooked cakes to the prepared baking sheet. Repeat the frying process with the remaining 2 tablespoons of avocado oil and remaining tuna cakes.
- Garnish and Serve: Sprinkle the cooked tuna cakes with additional chopped dill. Serve warm with lemon wedges and tzatziki sauce on the side for dipping.
Notes
- Use Yukon gold potatoes for their creamy texture and natural sweetness, which balance well with the tuna.
- Be sure to drain the tuna thoroughly to prevent excess moisture in the mixture.
- Adjust the salt carefully since both tuna and panko breadcrumbs can contain sodium.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- These tuna cakes reheat well in a skillet or oven to maintain crispiness.
