Gordon Ramsay’s Tuna Cakes Recipe

This Gordon Ramsay’s Tuna Cakes recipe is a crispy and golden recipe, which is made with canned tuna and panko breadcrumbs. It’s the perfect quick weeknight dinner, ready in about 25 minutes.

Jump to Recipe

Gordon Ramsay’s Tuna Cakes Ingredients

3 cans tuna, drained well
2 tbsp fresh parsley, chopped (or 1 tbsp dried)
1 green onion, minced
1 tsp Old Bay seasoning
½ tsp garlic powder
½ tsp kosher salt
75g (about 1 ½ cups) panko or coarse breadcrumbs
2 tbsp Dijon mustard
2 tbsp mayonnaise
2 large eggs
2 tbsp olive oil (for frying)
Lemon wedges, for serving

How To Make Gordon Ramsay’s Tuna Cakes

Combine the Ingredients: In a large bowl, flake the well-drained tuna with a fork. Add the parsley, green onion, Old Bay seasoning, garlic powder, salt, breadcrumbs, Dijon mustard, and mayonnaise. Add the eggs and mix gently with a fork until everything is just combined. Do not overmix.
Form the Patties: Scoop the mixture (about ⅓ cup per cake) and gently shape it into 8 patties. If you have time, place the patties on a plate and chill them in the refrigerator for at least 15 minutes to help them firm up.
Fry Until Golden: Heat the olive oil in a large non-stick skillet over medium-high heat. Carefully place the patties in the pan, cooking in batches if necessary to avoid overcrowding. Cook for 4–5 minutes per side, until they are golden brown, crispy, and heated through.
Serve Hot: Serve the tuna cakes immediately with fresh lemon wedges for squeezing over the top, your favorite dipping sauce, or on a bed of fresh greens.

Recipe Tips

How to prevent soggy tuna cakes? The most important step is to drain the canned tuna very well. Press it with a fork in a colander to remove as much liquid as possible. Excess moisture will make the patties fall apart.
Why chill the patties before cooking? Chilling the formed patties for at least 15 minutes is a great tip. It helps them firm up and hold their shape much better when you place them in the hot pan.
How do I get the crispiest crust? Don’t overcrowd the pan. Frying the patties in batches with enough space between them ensures the oil temperature stays high, which is the key to a crispy, golden-brown crust.
What kind of breadcrumbs are best? Panko breadcrumbs are highly recommended. They are lighter and flakier than regular breadcrumbs, which results in a superior, extra-crispy coating.

What To Serve With Tuna Cakes

These simple, flavorful patties are versatile and pair well with many sides.

A dollop of tartar sauce or a spicy aioli
On top of a simple green salad with a lemon vinaigrette
With a side of roasted potatoes or rice
In a bun as a tuna burger

How To Store Tuna Cakes

Refrigerate: Store leftover cooked tuna cakes in an airtight container in the refrigerator for up to 3 days.
Reheat: For the best texture, reheat them in a skillet with a little oil over medium heat or in an air fryer at 375°F (190°C) for a few minutes until crispy and warmed through.

Tuna Cakes Nutrition Facts

Calories: 206kcal
Protein: 20g
Fat: 10g
Carbohydrates: 8g
Sodium: 550mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why are my tuna cakes falling apart?

This is usually caused by the mixture being too wet (from not draining the tuna well enough) or not having enough binder. Make sure to drain the tuna thoroughly, and ensure you are using the correct amount of egg and breadcrumbs. Chilling the patties before frying also helps immensely.

Can I bake these instead of frying them?

Yes. For a baked version, place the patties on a lightly greased baking sheet. You can spray the tops with a little cooking oil to help them brown. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and firm.

Can I make these ahead of time?

Absolutely. You can mix and form the patties, then store them in the refrigerator, covered, for up to 24 hours before cooking.

Try More Recipes: