Potato Tuna Cakes

Yumna Jawad

Updated Oct 12, 2025

5 from 145 votes

These potato tuna cakes are crispy on the outside, made with mashed potatoes, canned tuna, and a few pantry staples. Serve with tzatziki and lemon!

Jump to Recipe โ–ผPin
Prep Time 10 minutes
Servings 6 servings
Comments
26

This post may contain affiliate links. Please read our disclosure policy.

Potato Tuna Cakes.
Save this recipe!
Type your email & I’ll send it to you!

Jump to Section

Try my easy potato tuna cakes!

I usually make these potato tuna cakes when I’ve got leftover mashed potatoes sitting in the fridge and want to turn them into something a little more exciting. They’re crispy on the outside, soft in the middle, and come together fast with a couple of cans of tuna and some pantry staples.

This potato tuna cake recipe is a nice change from the usual tuna salad or sandwich. I like serving them with a squeeze of lemon and tzatziki, but they’re just as good on their own, especially when they’re still warm from the pan.

Happy Cooking!
– Yumna

Potato Tuna Cakes Ingredients

Ingredients for recipe before prepping: fresh dill, breadcrumbs, tuna, oil, shallot, potatoes, an egg, and seasoning.
  • Canned tuna: I recommend wild albacore tuna or tuna packed in olive oil. You can also use canned salmon.
  • Yukon gold potatoes: Russet or red potatoes also work. Adjust the boiling time accordingly to make sure they’re tender enough to mash. Here’s a quick tutorial on how to cut potatoes into cubes. Or, use 1 packed cup of mashed potatoes.
  • Shallot: Red or green onion also works. Read my tips on how to chop shallots.
  • Egg: I haven’t tried this recipe with a flax egg or any egg substitutes, but if you do and it works, let me know in the comments.
  • Panko breadcrumbs: Regular breadcrumbs work, too, if that’s all you have. Or, use ground oats or almond flour to make the tuna cakes gluten-free.
  • Avocado oil: Or any neutral oil of your choice.
  • Herbs and seasonings: I use black pepper and fresh dill. This recipe works well with any fresh or dried herbs you have, like chives, cilantro, parsley, oregano, and rosemary.

How to Make Potato Tuna Cakes

Potato chunks in bowl.
Step 1: Add the boiled and drained potatoes to a large bowl.
The rest of the ingredients added to the bowl with potatoes.
Step 2: Mash the potatoes. Add the tuna, some of the breadcrumbs, egg, shallot, dill, and black pepper.
After combining.
Step 3: Stir with a fork until well combined.
Breaded potato tuna cakes.
Step 4: Form the mixture into cakes. Then, toss them in the remaining breadcrumbs.
Potato tuna cakes in pan.
Step 5: Pan-fry the tuna cakes in avocado oil.
After flipping.
Step 6: Cook until the mixture holds together and the breadcrumbs are golden and crispy. Serve with lemon wedges and tzatziki sauce, if desired.
Potato tuna cakes on a plate with a small dish of Tzatziki sauce.

Potato Tuna Cake Recipe

Author: Yumna Jawad
5 from 145 votes
These potato tuna cakes are crispy on the outside, made with mashed potatoes, canned tuna, and a few pantry staples. Serve with tzatziki and lemon!
Pin Print
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings6 servings
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Ingredients
 
 

  • ½ pound Yukon gold potatoes peeled and cut into 1-inch cubes
  • salt to taste
  • 2 5- ounce cans tuna packed in water, drained
  • 1 ½ cups panko breadcrumbs divided
  • 1 egg
  • 1 small shallot finely chopped
  • 2 tablespoons chopped dill plus more for garnish
  • ½ teaspoon black pepper
  • 4 tablespoons avocado oil divided
  • Lemon wedges for serving
  • Tzatziki sauce for dipping

Instructions

  • In a medium pot, cover the potatoes with 3 inches of heavily salted, cold water. Bring to a boil and cook until knife-tender, 10–12 minutes. Drain.
  • Add the potatoes to a large bowl. Mash with a fork or potato masher. Add the tuna, 1 cup of the breadcrumbs, egg, shallot, dill, and black pepper. Mix until combined. Scoop ¼ cup of tuna mixture and shape into a ¾-inch thick disc. Repeat with the remaining tuna mixture.
  • Toss the tuna cakes in the remaining breadcrumbs.
  • Line a baking sheet with paper towels. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add 6 tuna cakes and cook until golden brown, 4–5 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining avocado oil and tuna cakes. Top with dill and serve with lemon wedges and tzatziki sauce, if desired.

Equipment

Notes

  • My Top Tip: Boil the potatoes in cold water. If you add them to water that’s already boiling, it will cook the outsides too quickly and leave the insides underdone.
  • Storage: These tuna potato patties taste best when they’re fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven at 375ºF for 15–20 minutes. Or, reheat in the microwave, covered with a paper towel, for 1–2 minutes.
  • Freezing: You can freeze the tuna potato patties before or after cooking. Store them in a freezer-safe bag or container, separating layers with parchment paper so they don’t stick together. They’ll keep in the freezer for up to 3 months. To reheat uncooked patties, thaw them in the fridge overnight, then follow the remaining recipe instructions. To reheat cooked patties, cook them right from frozen in the oven at 400ºF for 7–10 minutes.
Please note that Metric conversions are estimates only.

Nutrition

Calories: 245kcal, Carbohydrates: 21g, Protein: 13g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 46mg, Sodium: 268mg, Potassium: 324mg, Fiber: 2g, Sugar: 2g, Vitamin A: 110IU, Vitamin C: 17mg, Calcium: 63mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Variations

  • Make them cheesy. Fold in shredded cheddar, feta, or Parmesan for creaminess.
  • Mix in some vegetables. Add finely julienned bell peppers, zucchini, or carrots to the tuna mixture.
  • Add them to a salad or grain bowl. Use these potato tuna cakes as the main protein for your lunch salad or bowl.

Recipe Tips

  1. Boil the potatoes in cold water. If you add them to water that’s already boiling, it will cook the outsides too quickly and leave the insides underdone.
  2. Drain the tuna. It helps bind everything together and keeps the flaky texture of the tuna intact.
  3. Only flip the tuna cakes once. The less you move them around the pan, the less likely they are to fall apart. Try and wait 4–5 minutes before flipping.
  4. Wipe the pan between batches. Leftover panko breadcrumbs in the pan can make the second batch look darker.
A few tuna potato cakes on a small plate with tzatziki sauce and lemon wedges.

Serving Ideas

FAQs

Should I peel the potatoes before boiling them?

It’s up to you. You can peel them, or leave the skins on for more texture and fiber.

Why did my tuna cakes fall apart while cooking?

The tuna mixture might be too wet. Next time, make sure you drain the tuna and potatoes well before mixing. Also, add a bit more breadcrumbs and/or egg to help bind it together more.

Hand holding two halves of a potato tuna cake to show inside texture.

More Appetizer Recipes

5 from 145 votes (135 ratings without comment)

Rate and comment

Recipe Rating




Comments

  1. Thom says:

    Absolutely delicious!

    Reply
    1. Yumna J. says:

      Yay! So happy you liked them, Thom!!

      Reply
  2. Karen says:

    Came out great

    Reply
    1. Yumna J. says:

      Yay, so glad you liked it!! Thanks, Karen!

      Reply
  3. Shelly says:

    Can these be air-fried?

    Reply
    1. Yumna J. says:

      I haven’t tried making these in the air fryer yet but I think it should work great! I’d love to hear how they turn out if you end up trying it.

      Reply

See All Comments