Greek Feta Tuna Cakes
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Greek Feta Tuna Cakes are the perfect spring meal, especially for those who observe Lent and Easter.
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These tuna cakes combine some of the most beloved Mediterranean ingredients including albacore tuna, bread crumbs, parmesan cheese, egg, red onion, garlic, fresh parsley, za’atar and feta cheese.
Pan-fried in a skillet and served alongside tzatziki sauce, these are the perfect lunch, dinner or even a healthy snack!
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Greek Feta Tuna Cakes
Cook time: 10min Prep time: 15min Total time: 25min
Servings: 5 Tuna Cakes
Ingredients
- 2 Tbsp. olive oil
- 2 5 oz. cans Heinen's albacore tuna in water, well-drained and flaked with a fork
- 2 garlic cloves, minced
- 1/2 cup parmesan cheese
- 1 cup Heinen's panko bread crumbs
- 1/4 cup feta cheese, crumbled
- 2 Tbsp. red onion, minced
- 2 eggs
- Juice and zest of 1/2 lemon
- 2 Tbsp. mayonnaise or Greek yogurt
- 2 Tbsp. Dijon mustard
- 1 tsp. Terranean za'atar, sub with Greek seasoning or Italian seasoning)
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 2 Tbsp. parsley, chopped
Instructions
- Drain the tuna and place it in a medium-size mixing bowl. Flake it with a fork.
- Add the garlic, 1/4 cup of parmesan cheese, 1/2 cup of panko, feta cheese, red onion, eggs, lemon juice and zest, mayonnaise or Greek yogurt, Dijon mustard, za’atar, salt, black pepper and parsley.
- Mix all of the ingredients together with a spoon until combined.
- Add the remaining 1/4 cup of parmesan cheese and 1/2 cup of panko bread crumbs to a shallow bowl.
- Using your hands, form the tuna mixture into 5 tuna cakes, setting them on a large platter while you form the others.
- Coat both sides of each tuna cake with the panko and parmesan mixture.
- Heat a large skillet over medium heat and add 2 Tbsp. of olive oil. Add the tuna cakes and cook on each side for about 5 minutes, using a spatula to push them down gently so they stay intact. Once browned on one side, flip and brown the other side.
- Let rest for 3-4 minutes, then serve with tzatziki sauce and lemon wedges.
Notes
- These tuna cakes keep in the fridge for 4 days.
- If freezing, let the tuna cakes cool completely, then arrange them in a large Ziploc bag with a piece of parchment paper between each cakes. They last up to 3 months. When ready to eat, let them thaw overnight in the fridge.
- To reheat, use an air fryer or a skillet over medium-low heat.
- To bake, place the cakes on a baking sheet and bake at 375˚F for 15-20 minutes, flipping once.