Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You just found your new favorite use for canned tuna.

Robin Bashinsky


Credit: Greg DuPree

Recipe Summary test

15 mins
15 mins

Who knew canned tuna could taste—and look—this gourmet? Here, you'll stir solid white tuna meat with fresh scallions, Panko-style breadcrumbs, and creamy mayo before forming the mixture into patties and lightly sautéing them in oil until golden brown. The real magic is in the rémoulade, a perfectly balanced salty-creamy-tangy sauce made from parsley, relish, mustard, hot pepper sauce, and (of course) more mayonnaise. Because who says you can't have a little summery fried fish moment all year-round?


Ingredient Checklist


Instructions Checklist
  • Place tuna, scallions, salt, pepper, 1 cup of the panko, and 1 cup of the mayonnaise in a medium bowl. Stir until combined, and form into 4 (¾-in.-thick) patties. Place remaining ½ cup panko in a shallow dish. Dredge patties in panko, pressing lightly to adhere.

  • Heat oil in a large nonstick skillet over medium. Add patties; cook, turning occasionally, until golden-brown on both sides, 7 to 8 minutes. Remove from heat, and drain on paper towels.

  • Whisk together parsley, relish, mustard, hot pepper sauce, and remaining ⅔ cup mayonnaise in a small bowl. Serve with tuna cakes.