Tuna Cakes With Lemon Dill Aioli

This healthy and protein packed recipe for Tuna Cakes with Lemon Dill Aioli is a delicious and budget friendly meal that you can make in a pinch! Serve these speedy canned tuna cakes as an easy appetizer, as a light lunch or as part of a main meal.

Tuna cakes on a white plate with wedges of lemon and a green bowl of lemon dill aioli.

These Tuna Cakes with Lemon Dill Aioli are just one of the new recipes I’ve created for my brand new “budget friendly” tab on my menu bar.

They are definitely easy on the budget: we get our canned tuna from Costco and you cannot beat the price! Also, it’s great quality. The rest of the ingredients are also cheap. Most of them are pantry/fridge staples.

I got the inspiration to make these tuna cakes from Gordon Ramsay. I watch his show “Gordon’s Ultimate Cookery Course” all the time. In one episode he makes Asian inspired tuna cakes. They look delicious and I thought it was genius to take canned tuna and make something elevated with it. So, I’ve been making them ever since for quick week-night dinners.

I decided to add my own twist with these. You can make them a number of ways! You just need a delicious sauce/spread to go with them like this Lemon Dill Aioli, or you can choose to pair them with one of my other homemade sauce recipes.

Frequently Asked Questions

Can I substitute anything for the fresh dill?

Fresh is better in my opinion, but you can always sub in dried dill in a pinch. It will help make this a truly pantry recipe!

And can I use another type of canned fish instead?

Totally – these would also be totally delicious with canned salmon.

What type of breadcrumbs do you use? Is this recipe gluten-free?

I used Trader Joe’s gluten-free rice crumbs in this recipe, so yes it is gluten-free! I love using them as a breadcrumb substitute. However, you can also use breadcrumbs. Totally up to you!

Can I make these tuna cakes in the air fryer?

I find the tuna cakes are best cooked in a skillet with a little bit of olive oil. But I’ve tried air frying them too! As much as I love my air fryer, I prefer the skillet method. However, I’ll list the air fryer method in the notes section of the recipe card for your reference!

Can I make the aioli in advance?

Yes! Just cover it and keep it in the refrigerator for up to 3 days before serving.

Lemon Dill Tuna Cakes being cut in half with a fork on a white plate.

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Tuna cakes on a white plate with wedges of lemon and a green bowl of lemon dill aioli.

Tuna Cakes With Lemon Dill Aioli


  • Author: Amanda Hickman
  • Total Time: 20 minutes
  • Yield: 34 servings 1x
  • Diet: Gluten Free

Description

This healthy and protein packed recipe for Tuna Cakes with Lemon Dill Aioli is a delicious and budget friendly meal that you can make in a pinch! 


Ingredients

Scale

For the Tuna Cakes

  • 2 tbsp olive oil
  • 2 ( 7 oz.) cans of tuna, drained
  • 2 eggs
  • 2 tsp fresh lemon juice
  • 1/2 cup breadcrumbs (gluten free if preferred)
  • 1 clove garlic, minced
  • 1 1/2 tbsp mayo
  • 1 tbsp fresh dill, chopped
  • salt, to taste (omit if your canned tuna has added salt)
  • pepper, to taste

For the Lemon Dill Aioli

  • 3/4 cup mayo
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 2 tsp Dijon
  • salt and pepper, to taste

Instructions

  1. First make the lemon dill aioli by mixing together all the ingredients until they’re well combined. Cover and refrigerate until ready to use.
  2. To make the tuna cakes, add the drained tuna to a mixing bowl and use a fork to separate and break it up.
  3. Add the breadcrumbs, garlic, mayo, dill, eggs, lemon juice, salt and pepper. Mix well to combine.
  4. Take about 1/3 cup scoops and shape into balls then flatten them to make patties.
  5. In a large skillet set over a medium high heat add olive oil and evenly coat skillet. When hot, gently add the tuna cakes and let them cook about 3-4 minutes per side or until they’re golden brown and heated through. Make sure the flip them carefully.
  6. Serve with the lemon dill aioli and enjoy!

Notes

Air Fryer Method* Spray the air fryer basket. Add the tuna cakes in a single layer without over crowding them (you may have to work in batches). Brush on a little olive oil on each tuna cake. Air fry at 360 degrees F for 5 min, flip then cook another 3-4 minutes or until they’re golden brown and cooked through.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer

Keywords: tuna, canned tuna, canned fish, tuna cakes

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    Comments

    Lori

    If you were to use fresh tuna, would you chsnge any of the ingredients? Also how long would you cook them for? Tia!

      Amanda Hickman

      Hi Lori!

      I have never made fish cakes with fresh tuna so I’m not sure! I’m sorry!

    Alice

    could i sub dried dill? if so, how much should i use?

      Amanda Hickman

      You can definitely sub dried dill! I’d use the same amount in the aioli and reduce to 2 tsp in the tuna cakes 🙂

    Alice

    i used seasoned bread crumbs bc that’s all i had and subbed 1 tsp dried dill. oh my goodness – delicious! all your recipes are so good and easy. Thanks so much!

      Amanda Hickman

      Hi Alice,

      YAY! I’m so glad you liked them. Thank you for making my recipes and rating them!

    Meredith Lopez

    The recipe calls for mayo in the cakes but no mayo is mentioned in the instructions. Is this a typo or should the mayo be added?

      Amanda Hickman

      Yes – mayo goes in the cakes! I fixed it – thank you for pointing that out.

    Danie

    Such a great way to spruce up canned tuna! Made these today, didn’t have fresh or dry dill so used chives. Still Came out delicious! Thanks for another easy and tasty recipe!

    Kara

    What brand of canned tuna Do you prefer?

      Amanda Hickman

      Kirkland is my favorite from Costco. If not I use Trader Joe’s

    Kristin

    HI,
    By 2 (7 oz) cans of tuna, do you mean 2 cans of tUna that are 7 oz each, or the tuna should be totalling 7 oz?

      Amanda Hickman

      2 (7 oz) cans!

    Chelsea

    The best tuna cakE RECIPE i have ever made! Kids loved it! And so did my husband! Didn’T have the rice crumbs, so i used cashew crmubs, just ground them in my food Processor, instead. Thank you!

    Brittney

    Loved this recipe! Such a great and easy way to jazz up a pantry staple. And the lemon dill aioli is such a great complement. This is definitely one i will repeat!