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.
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
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!
Totally – these would also be totally delicious with canned salmon.
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!
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!
Yes! Just cover it and keep it in the refrigerator for up to 3 days before serving.
Other recipes you will love:
- Sriracha Tuna Cakes with Spicy Tartare Sauce
- Air Fryer Breaded Lemon Pepper Shrimp
- Crispy Pan Fried Goat Cheese
- Sweet Chili Salmon Bowls with Homemade Spicy Mayo
- Teriyaki Salmon Burgers with Pineapple
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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!
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
- First make the lemon dill aioli by mixing together all the ingredients until they’re well combined. Cover and refrigerate until ready to use.
- To make the tuna cakes, add the drained tuna to a mixing bowl and use a fork to separate and break it up.
- Add the breadcrumbs, garlic, mayo, dill, eggs, lemon juice, salt and pepper. Mix well to combine.
- Take about 1/3 cup scoops and shape into balls then flatten them to make patties.
- 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.
- Serve with the lemon dill aioli and enjoy!
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