Poshedup Tuna Cakes with Lemondill Aioli

Easy Tuna Cakes Recipe Poshed Up with LemonDill Aioli

By Mia WestlakeOctober 1, 2025Updated: September 30, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a posh twist on a classic? Have you ever thought tuna cakes could be a bit fancy? These ain't your usual, run-of-the-mill fishcakes.

We're talking about flavour town, baby, with a touch of lemon and dill.

Brief Overview

These tuna cakes are inspired by British comfort food. I always think of seaside towns when I have tuna patties .

It's an easy recipe that takes about an hour, including chilling time. This recipe makes 4 tuna cakes .

Main Benefits

These tuna patties healthy , are packed with protein from the tuna. They are perfect for a light lunch. What makes this recipe special is the zingy lemon dill aioli.

Craving some easy tuna cakes ?

Let's get started on these lemon dill tuna cakes with a little more detail:

Let's Talk Ingredients

So, what do we need for this culinary adventure? Don't worry, nothing too crazy. We're keeping it simple, but flavourful.

For the tuna cake recipe with panko , you will need tuna, red onion, celery, fresh herbs, egg, mayo, Dijon, and panko breadcrumbs. Sounds good so far, yeah?

And for that gorgeous aioli, just mayo, lemon juice, dill, garlic, and a pinch of salt. Told you it was easy! This recipe will give you tuna cakes with aioli in no time at all!

Getting Ready to Roll

Before we start mixing and frying, there are a few bits of kit you will need. Grab a large bowl, a skillet for pan-fried tuna cakes , measuring cups, and some ensoiasm.

These quick tuna cakes recipe is worth it!

Right then, let's get cooking.

Ingredients & Equipment for Killer Tuna Cakes

Right, let’s talk ingredients for these Tuna Cakes . It's easier than you think! This Tuna Cake recipe with panko is not complicated.

And you know what? These Tuna patties healthy option makes even better, right?

Main Ingredients

For the star of the show, you'll need two cans of tuna, about 5 ounces or 142g each . Make sure you drain them really well.

We're aiming for moist, not soggy tuna cakes . You also need 1/4 cup (30g) of red onion, 1/4 cup (30g) of celery and some fresh herbs! 1/4 cup (5g) of parsley and 2 tablespoons (3g) of dill.

Honestly, fresh herbs make all the difference. Don't skimp!

You'll need one egg, lightly beaten, two tablespoons (30ml) of mayonnaise, and one tablespoon (15ml) of Dijon mustard adds a little oomph .

Finally, you will need 1/4 cup (30g) of panko breadcrumbs, plus more for coating our gorgeous tuna cakes! Quality wise? Panko's the only key ingredient here!

Seasoning Notes

Salt and pepper are essential, obviously. But for extra zing, a pinch of cayenne pepper transforms them into spicy tuna cakes .

A squeeze of fresh lemon juice into the mix is like a little ray of sunshine. You could add old bay seasoning or use garlic powder.

Equipment Needed

Honestly, this easy tuna cakes recipe doesn't require fancy kit. All you need is a large mixing bowl, a fork for mashing the ingredients, a skillet or frying pan for cooking, and measuring cups/spoons.

Job done.

Don't have a skillet? Use a regular frying pan. It's all good. You can even use a potato masher to mix! These pan-fried tuna cakes are so easy, it doesn’t matter if you substitute items!

These Tuna patties easy to cook. I'm telling you, the combination of fresh ingredients and a good fry in the pan makes these Lemon dill tuna cakes a winner.

Get ready to whip up this quick tuna cakes recipe ! These tuna cakes with aioli are a fantastic meal!

Cooking Method: pan-fried Perfection for Easy Tuna Cakes

Oh my gosh, are you ready for some seriously good tuna cakes ? We're not talking about those sad, dry things you might remember from your childhood.

Nope! These are light, flavourful, and seriously moreish. This tuna cakes recipe with panko is so good. Plus, they're surprisingly easy to make.

Honestly, even I can't mess them up!

Prep Like a Pro: Get Your Ducks in a Row

Before we even think about turning on the hob, let's get our mise en place sorted. Chop 1/4 cup (30g) of red onion and 1/4 cup (30g) of celery nice and fine.

We also need 1/4 cup (5g) of fresh parsley and 2 tablespoons (3g) of fresh dill , all chopped too.

Getting all the ingredients prepped means no frantic searching when things get moving, you know? This is an essential mise en place .

Time saving tip : Use a mini food chopper for the red onion and celery. Honestly, it will change your life, and save your fingers.

Unleash Your Inner Chef: The step-by-step

Right then, let's get cracking on the quick tuna cakes recipe !

Mix it up: In a bowl, flake two (5 ounce/142g) cans of drained tuna . Add the chopped red onion, celery, parsley, and dill. Stir in one lightly beaten egg , two tablespoons (30ml) of mayonnaise , and one tablespoon (15ml) of Dijon mustard . Season with salt and pepper to taste.
Breadcrumb Bonanza: Gently fold in 1/4 cup (30g) of panko breadcrumbs . Don't overmix! We want them light, not tough.
Shape Up: Form the mixture into four equally sized patties .
Chill Out: Place the tuna patties easy onto a parchment lined plate and chill in the fridge for at least 30 minutes . This helps them hold their shape.
Aioli Magic: While the cakes chill, make the aioli. Whisk together 1/2 cup (120ml) of mayonnaise , 1 tablespoon (15ml) of lemon juice , 1 tablespoon (1.5g) of fresh dill , a minced garlic clove, and a pinch of salt. Pop it in the fridge. This makes tuna cakes with aioli a game changer.
Coat and Cook: Gently coat each cake with extra panko breadcrumbs. Heat one tablespoon (15ml) of olive oil in a skillet over medium heat.
Golden Brown: Cook for 5- 7 minutes per side , until golden brown and heated through. The internal temp should reach 165° F or 74° C
Serve it Up: Serve the pan-fried tuna cakes immediately with the lemon dill aioli.

Pro Tips from Yours Truly

Don't overmix . Seriously, it's the enemy of good tuna cakes . You know, you have to gently combine. Also, the chilling step? Crucial! It stops them falling apart in the pan.

You have to drain the tuna really well to avoid the soggy and sad outcome.

You can totally make the aioli ahead of time. In fact, it tastes even better after a day in the fridge.

I like mine with a little extra lemon. And there you have it! Flavourful lemon dill tuna cakes that are perfect for a light lunch.

Enjoy!

Recipe Notes for Cracking Tuna Cakes

Right, let's chat about these tuna cakes recipe . Honestly, even though they're easy, a few things can make them amazing .

It's all about the details, innit? Don't worry I will share some tips and tricks to create your own version of Lemon dill tuna cakes and enjoy the healthy fats.

Presentation is Everything! Serving Like a Pro

Want to impress? Think plating. A dollop of that aioli on top of golden brown pan-fried tuna cakes looks proper posh.

Or, serve 'em on a bed of rocket with a lemon wedge. Feeling fancy? Try tuna cakes with aioli as mini starters at your next garden party.

A crisp white wine or even a refreshing elderflower presse pairs nicely. Simple as that!

Storage Sorted: Keeping Your Tuna Patties Fresher

Leftovers? (If there are any!). Pop those Tuna patties easy into an airtight container. They'll happily sit in the fridge for up to 3 days.

Freezing? Actually, I wouldn't recommend it. The texture can get a bit wonky. Reheating is a doddle, though. A quick fry in a pan or a blast in the microwave does the trick.

Just make sure they're piping hot, yeah?

Tuna Patties Healthy ? Let's Mix it Up!

Fancy a twist? Chuck in some chopped jalapeños for a kick. Or, how about some sweetcorn for sweetness? For a gluten-free version of these easy tuna cakes , use gluten-free panko breadcrumbs.

Swap the dill for parsley, or even chives. Seasonal swaps? In summer, a squeeze of lime instead of lemon works wonders.

Nutrition Nitty Gritty

Okay, let's keep it real. These aren't health food, but they're not bad . Tuna is packed with protein and omega-3 fatty acids.

That's good for your heart and brain, innit? Mayonnaise adds fat, so don't go overboard. Each serving is roughly 350 calories, 25g protein, 25g fat, 10g carbs.

Remember, it is an estimate. A quick quick tuna cakes recipe with great health benefit.

Making tuna cake recipe with panko is easier than you think, so get stuck in!

Now, go on, give these a whirl! I promise, once you've nailed it, you'll be whipping up these tuna cakes like a pro. You got this!

Frequently Asked Questions

Why are my tuna cakes falling apart when I cook them?

Oh dear, that's a classic! It usually means the mixture is too wet or hasn't chilled long enough. Make sure you drain the tuna really well press out any excess water with the back of a spoon. Chilling the tuna cakes for at least 30 minutes helps them firm up and hold their shape during cooking.

Think of it like giving them a bit of a spa day before their big performance in the pan!

Can I make tuna cakes ahead of time?

Absolutely! You can prepare the tuna cakes mixture, shape them into patties, and chill them in the fridge for up to 24 hours before cooking. In fact, I'd recommend it. Just make sure they're well covered to prevent them from drying out cling film is your friend here!

This makes them perfect for a stress free starter when you're having guests over.

What's the best way to store leftover tuna cakes?

Leftover tuna cakes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently pan-fry them again (my preferred method for crispy edges!), or microwave them for a quicker option though they might lose a bit of crispness.

Just ensure they're heated through properly, just like your nan always tells you!

Can I freeze tuna cakes?

Yes, you can freeze tuna cakes, but the texture might change slightly after thawing. Place the uncooked patties on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag and store for up to 1-2 months. Thaw completely in the refrigerator before cooking.

Just remember, fresh is always best, but freezing is a great option to avoid waste good on ya!

I don't have panko breadcrumbs. What can I use as a substitute for my tuna cakes?

No panko, no problem! Regular breadcrumbs will work in a pinch, though they won't give you quite the same crispy texture. Crushed crackers, like Ritz or saltines, are another great alternative just give them a bash in a freezer bag with a rolling pin.

For a gluten-free option, try using crushed gluten-free crackers or almond flour. It's all about making do, isn't it?

Are these tuna cakes healthy? What's the nutritional information?

These tuna cakes can be a part of a healthy diet! They are a good source of protein from the tuna. For a lighter version, you could substitute the mayonnaise in the aioli with Greek yogurt and use less oil when pan-frying.

Just remember, the nutritional information is an estimate and will vary based on the specific ingredients and preparation methods. The recipe above offers a rough nutritional guide, but always check your labels!