Crispy Baked Tuna Cakes in 25 Minutes
Home cooks will love these Crispy Baked Tuna Cakes. Our ingredient role table explains how to get a golden, firm result without the mush.
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Cooking tools:
- Microplane
- Can opener
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Oven
- Spatula
- Refrigerator
- Airtight container
Ingredients
- 2 cans (5 oz / 142g each) tuna in water, drained
- 1 large egg, lightly beaten
- 1/4 cup (30g) Panko breadcrumbs
- 2 tbsp (30g) Greek yogurt
- 1 tbsp (15g) fresh parsley, finely chopped
- 1 tbsp (15g) red onion, minced
- 1 tsp (5g) lemon zest
- 1 tbsp (15ml) fresh lemon juice
- 1/2 tsp (3g) garlic powder
- 1/4 tsp (1.5g) salt
- 1/4 tsp (1.5g) black pepper
- 1 tsp (5g) melted butter
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