This Tuna Cake recipe will probably remind you of something your grandmother would have made, but with some zest, kick, and curry! 

I’m using canned wild albacore tuna from Sea Tales, which is fish in its PUREST form. Founded by seafood chef & cookbook author Bart Van Olphen, Sea Tales gives you full traceability from fisher to plate. The tuna is not only caught in a traditional way (with a pole and line), but comes with added water and a sprinkle of sea salt – that’s it! 

They say that Sea Tales helps you “taste the purest flavor of the fish with every single bite.” I 100% agree, and I also love that it has the blue MSC (Marine Stewardship Council) label, so I know it’s sustainably-caught.  

  • 2 cans Sea Tales Tuna, packed in water
  • 2 teaspoons dijon mustard
  • ½ cup white bread torn into small pieces or panko bread crumbs 
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon water (or liquid from the cans of tuna)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • ¼ teaspoon tabasco
  • 1 large egg
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon butter

Curry Mayonnaise

  • ½ cup mayonnaise
  • 2 teaspoons curry powder
  • 2 teaspoons fresh lime juice

1. Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2. In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3. Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want; chilling just helps the patties stay together when you cook them.) Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned (3-4 minutes on each side).

4. For the dressing, in a small bowl, combine the mayonnaise, curry, lime juice, and zest. Serve drizzled over the tuna cakes!

Discover what else is in my Sea Pantry here!