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From the Cook
From the Cook
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Pesto Tuna Fish Patties
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Instructions
1
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In a bowl, combine olive oil, egg, tuna fish, capers and pesto sauce together.
2
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Divide the mixture to form 16 patties.
3
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Place breadcrumbs in a separate bowl and dip each side of the tuna cake into the breadcrumb mixture.
4
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Heat about a ¼ inch of canola oil in a skillet over medium heat. When the oil is hot, add tuna cakes in batches.
5
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Fry for about 5 minutes on each side, or until golden brown.
6
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Squeeze lemon juice or grate lemon zest on top of your tuna cakes. Top with fresh parsley as a great garnish (both optional).
7
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Serve warm and enjoy.
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Tips & Tricks (5)
- Drain Tuna Thoroughly 💧Press canned tuna in a fine-mesh strainer for 2-3 minutes to remove excess oil and moisture, preventing soggy patties and ensuring a better binding consistency.
- Chill Mixture Before Forming 🧊Refrigerate your tuna mixture for at least 15 minutes before shaping patties—this helps them hold together better during cooking and prevents falling apart in the pan.
- Use Panko's Crispy Advantage 🥖Toast panko breadcrumbs lightly in a dry pan for 1-2 minutes before mixing into the patties for enhanced crispiness and a more professional golden crust.
- Balance Pesto Intensity 🌿Start with 2 tablespoons of pesto and taste as you mix—tuna is delicate and pesto can easily overpower it, so adjust gradually to maintain flavor balance.
- Perfect the Sear Temperature 🔥Heat your oil to 350°F before adding patties and resist moving them for the first 2-3 minutes—this creates the crispy exterior while keeping the inside moist and tender.
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About the Cook
Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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