Lemon Garlic Tuna Cakes 

These zesty, tender Lemon Garlic Tuna Cakes are a quick, flavorful way to transform canned tuna into a satisfying meal or snack. The bright combination of lemon zest and garlic infuses every bite, while a Parmesan‑breadcrumb crust adds crispness. Ready in just 15 minutes, these versatile patties can be pan‑fried, baked, or air‑fried—perfect for lunches, light dinners, or appetizers. Plus, they freeze beautifully, making them a handy make‑ahead option. Easy, delicious, and packed with protein, they’re sure to become a household favorite. 

Ingredients

• 10 oz canned tuna in water, drained
  
  

• 3 garlic cloves, grated or minced
  
  

• ¼ cup finely chopped white onion
  
  

• ¼ tsp salt
  
  

• ¼ tsp black pepper
  
  

• 1 tsp lemon juice
  
  

• 1 Tbsp lemon zest
  
  

• 1 large egg
  
  

• ¼ cup plain breadcrumbs
  
  

• 2 Tbsp mayonnaise
  
  

• ¼ cup grated Parmesan cheese
  
  

• 1 tsp dried parsley
  
  

• For crust: 4 Tbsp plain breadcrumbs + 3 Tbsp Parmesan
  
  

• 2 Tbsp olive oil (for frying)

Directions

1. Drain tuna well and place in a bowl.
   
   

2. Mix in garlic, onion, salt, pepper, lemon juice, zest, egg, breadcrumbs, mayo, Parmesan, and parsley until combined.
   
   

3. In a separate dish, combine the crust ingredients. Form ¼‑cup portions of tuna mixture into patties, then lightly coat both sides with the breadcrumb‑Parmesan mix.
   
   

4. Heat oil in a skillet over medium heat. Fry patties 3–4 minutes per side, until golden brown and crispy. Let rest 5 minutes before serving.
   
   

5. Optional: bake at 375 °F for 18–20 minutes or air‑fry—just flatten patties to ⅛″ thickness before cooking.
   
   

Nutrients (per cake, approx. 8 cakes)

• Calories: ~142 kcal
  
  

• Carbs: ~7 g
  
  

• Protein: ~8 g
  
  

• Fat: ~8 g
  
  

• Saturated Fat: ~2 g
  
  

• Cholesterol: ~35 mg
  
  

• Sodium: ~302 mg
  
  

• Potassium: ~80 mg