Tuna cakes are one of those dishes that my mother used to make. My siblings and I didn’t exactly look forward to them. Don’t get me wrong. My mom was a very good cook, and she inspired me in countless ways. But for this dish, she used canned tuna and celery. The tuna cakes she made were so dry that you had to slice them open and spread them with butter.
I think the idea of buying and eating fresh tuna at that time was a foreign concept. Though my siblings and I ate my mother’s tuna cakes without complaint (okay maybe a few), I have always thought that this family staple could be made better by using fresh ahi tuna and some simple herbs and spices. My theory proved correct. One bite of these simple, flavorful patties will transport you to a dockside restaurant on the east coast. They are light yet satisfying, and we accented them with a tangy sauce to complement the flavor of the tuna. If made a little larger, they would make a great meal served on a bun with a little fresh tomato and lettuce.
Jackie never had the privilege of trying my mom’s tuna cakes, but I sure wish she had. I am certain that she would have eaten them with a smile on her face, because that’s the kind of person she is. I love to share stories of my mother through my food. I have so many great memories of her; she is the reason I enjoy cooking and am passionate about food. I think she, of all people, would really love this new version of her classic dish.
Ahi Tuna Cakes
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 3 cakes 1x
- Category: Appetizer or sandwich
- Cuisine: Seafood
Description
Fresh Ahi Tuna Cakes are a delicious meal made with fresh ahi tuna steaks. They are also a great way to use leftover tuna steak.
Ingredients
- 8 oz fresh ahi tuna
- ½ C cracker crumbs (we used a club crackers )
- 1 tbsp old bay seafood seasoning
- Pinch of salt
- Pinch of pepper
- 1 egg
- Cilantro
- Fresh lime
- Olive oil
- For the sauce:
- ¼ c cocktail sauce
- ½ c mayonnaise
- Tsp fresh lime juice
Instructions
- Dice tuna into ¼" pieces and place in a mixing bowl
- Squeeze one fresh lime wedge onto tuna
- Salt and pepper tuna, and mix in old bay seasoning
- Crush crackers and cilantro and mix to an oatmeal consistency (you want some larger pieces)
- In a separate bowl, scramble the egg and add to tuna.
- Combine cracker crumbs with tuna and mix together (it will look wet, don't worry the crackers will absorb the liquid).
- Cover and refrigerate for at least 10 minutes
- Heat a sauté pan over medium high and add tablespoon olive oil
- Divide tuna mixture into 3 equal parts and form into balls and lightly smash to flatten top and bottom
- Place in sauté pan and cook over medium high heat for 2 minutes, turn over and cook for another 2 minutes.
- Serve with fresh lime and drizzle with tuna sauce
Keywords: fresh, tuna, ahi, tuna steak, leftover, leftover tuna,
chantal says
Tried this recipe last night and it was delicious! Made some modifications with what we had on hand. Used Chicken in a Biscuit crackers, added minced onions, cilantro and green onions (Next time I will add red bell pepper). For the mayo sauce, added sriracha and balanced with sugar for a nice kick. Cooked in a cast iron, the outside was nice and crunchy while the inside was moist. My husband absolutely loved it!
★★★★★
Jackie says
thanks so much for your feedback Chantal! We are so happy you and your hubby enjoyed it! Yay!
K & J
Jackie says
thanks so much Lisa!! We are so excited that you tried and liked our recipe!! Love your additions as well!
Sarah says
Made these last night. I didn't have cilantro on hand, but I did add parsley and used whole wheat Club crackers. The sauce was good, but I think next time I will add a dash of tobasco for a little kick. They were AMAZING with a spring salad.
★★★★★
Sherry says
These were delicious! I added onion, red pepper and some jalapeño. I used Ritz crackers and parsley because I didn't have cilantro. I will make them again soon.
★★★★★
Jackie says
thanks so much Sherry!! We are SO EXCITED that you stopped by and were able to try this recipe. Next time add the cilantro! You won't regret it!!
Trey says
Great use of my leftover seared ahi tuna. However, the direction to scramble, rather than whisk or best the egg confused me in my hurry to ready dinner.
Next time, I will whisk the eggs before adding to the mix. Evem still, a delicious recipe, somewhat reminicent of some Spanish tapas recipes.
Trey
andrea says
just tried these and they turned out great! i did add another egg and some milk because i had a cooked tuna steak that i used in stead of fresh and it was really dry. used ritz style crackers, and it was delish.
Keith says
Thanks so much!! The way you made them sound great too!!
Beth says
Every time I make these, I want to thank you! Each time we grill ahi, we grill extra just for tuna cakes.
I add minced onion and use panko instead of crackers. Then we top them with avocado crema: a mixture of a smashed avocado, plain greek yogurt, lime juice, and cayenne...simultaneously cool and hot. Fabulous!
★★★★★
Jackie says
Beth, this is the nicest thing to read!!! THANK YOU so much for your kind words! We are so happy that you are enjoying our food!!
Love the topping ideas too!!!
Sheryl says
Made these tonight. My ahi tuna was already cooked so I added an extra egg, added some chopped onion and I didn’t have lime so I substituted lemon juice and zest. They were delicious!!
★★★★★
Jackie says
We are SO HAPPY you enjoined them Sheryl!! Your kind words mean a lot to us!!
Jordan says
Delicious.
★★★★★
Jordan says
Delicious. Will make again.
★★★★★
Patty says
Can I make this ahead of time?
Jackie says
Hi Patty,
thanks for stopping by! Yes, you can make this ahead of time, but not too far ahead. We recommend making it the same day or the day before to maximize the flavor. Please let us know how it turns out!
Donna says
Can I freeze these?
Jackie says
Hi Donna,
thanks for stopping by! Yes, you can make these ahead and freeze them, but they may be a little drier than when served fresh. Please let us know how they turn out!
Joanna says
As a person who does not really like the taste of tuna, this exceeded all expectations ! Definitely a staple dish in my household from now on. Thank you so much for this amazing recipe.
★★★★★
Jackie says
Thank you Joanna! This makes our day! We are so happy you like it as much as we do!!
Neal says
Made tonight, added sautéed celery and onion for crunch, used ritz crackers, cooked cast iron crispy outside moist delicious inside. Used dressing with a cool salad
★★★★★
Jackie says
Thank you so much for sharing Neal! We are so happy you liked them!!
Karen says
How much cilantro and when do you add it?
Keith says
Thanks Karen for catching our mistake. I corrected the recipe. I added the cilantro to the mix with the cracker crumbs. I hope you enjoy them. Be on the lookout for some re-launched pictures in the near future. This was one of our oldest recipes and we want to re-make and update the photos.
Shannon says
We LOVE this recipe. Living in Okinawa, we catch a lot of tuna and it’s difficult to find recipes. The only thing I changed was I used Zatarans seasoning instead of Old Bay. We love Yum Yum sauce with this too. ❤️
★★★★★
Jackie says
Thank you so much Shannon!!
This makes our whole day!!! We are so excited that you like the recipe as much as we do, and we are definitely going to try it with Yum Yum sauce!! Great idea!
Diana says
My husband always buys too much Ahi for just the two of us, and this was a perfect solution for the leftovers. I actually had to double the recipe. I added wasabi to the sauce - and next time will add some onion and maybe a little celery to tuna. It was delicious, so thank you for this recipe! Will definitely be a staple in our kitchen.
Jackie says
This is so great to hear Diana! Wasabi sounds like a great addition! We are so happy you stopped by!!