Crispy Tuna Cakes on Salad

I typically make us salads for lunch and use that as a time to get as many different fresh vegetables in as possible. We’re currently at our log cabin in Oregon and we’re boat-access only… that means once we’ve run down our fresh groceries I have to get creative. Fortunately I have some great local caught canned tuna on hand!

If you're buying tuna that was landed in places like Coos Bay, Charleston, Newport, or Brookings, you're getting fish that is often fresher, supports local fishing families, and can be a very sustainable choice. And honestly? If you want to change the world - start with supporting YOUR community. Yes, it costs more. Yes, it is worth it.

This came out so good that I will absolutely be making it again and again and it was a nice way to ‘dress up’ simple tuna!

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Serves: 2
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

Tuna Cakes

• 2 (5-ounce) cans tuna, drained very well

• 1 large egg

• ¼ cup panko breadcrumbs

• ¼ cup finely diced bell pepper

• 2 tablespoons finely diced onion or shallot

• 2 tablespoons chopped parsley

• 1 tablespoon chopped dill

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon zest

• 1 tablespoon fresh lemon juice

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Salt and freshly cracked black pepper

For Coating

• ½ cup panko or breadcrumbs

• Olive oil spray or 1 to 2 tablespoons olive oil for pan frying

Salad

• 4 cups mixed greens

• ½ avocado, sliced

• ¼ cup pickled red onions

• ¼ cup thinly sliced bell pepper

• ¼ cup shredded carrots

• 2 tablespoons sliced almonds, lightly toasted

• Lemon wedges

Greek Yogurt Maple Dijon Dressing

• ¼ cup plain Greek yogurt

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 tablespoon maple syrup

• 1 tablespoon extra virgin olive oil

• 1 to 2 tablespoons water

• Salt and pepper

Instructions

1. In a medium bowl, combine all of the tuna cake ingredients except the coating breadcrumbs. Mix until everything is evenly combined.

2. Using a 2-ounce portion scoop, divide the mixture into four equal portions. Gently flatten each into a patty about ¾ inch thick.

3. Coat both sides of each patty with the additional panko breadcrumbs, pressing gently so they stick. If you have time, refrigerate the cakes for 15 to 20 minutes before cooking.

4. Pan Fry: Heat 1 to 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook the tuna cakes for 3 to 4 minutes per side until crisp and golden brown.

5. or Air Fry: Lightly spray both sides with olive oil and cook at 390°F for 9 to 10 minutes, flipping halfway through.

6. While the tuna cakes cook, whisk together the Greek yogurt, Dijon, apple cider vinegar, maple syrup, olive oil, water, salt, and pepper until smooth. Add another splash of water if you'd like a thinner dressing.

7. Toss the mixed greens with the bell pepper, carrots, pickled onions, and just enough dressing to lightly coat everything.

8. Divide the salad between two bowls or plates. Add sliced avocado, sprinkle with toasted almonds, and top each salad with two warm tuna cakes.

9. Finish with another drizzle of dressing and a squeeze of fresh lemon.

A Few Notes

• The extra coating of panko creates a crisp exterior without making the cakes feel heavy.

• These reheat beautifully in the air fryer, making them great for meal prep.

• Leftover tuna cakes are also delicious tucked into a sandwich or wrapped in lettuce with a little extra dressing.