These easy Tuna Cakes with Quick Remoulade Sauce are crispy and flavorful, delicious served hot or cold, and only take 20 minutes to make! They're great for meal prep, so make a double (or triple!) batch.
Stir together all ingredients, and refrigerate until serving.
For the Tuna Cakes:
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and red pepper and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute, stirring frequently. Cool slightly.
Combine the onion mixture, egg, tuna, breadcrumbs, salt, and pepper. Form the mixture into 4 patties.
Add enough light olive oil to lightly coat the bottom of a large nonstick pan over medium heat. Once hot, add the patties and fry until golden brown on both sides, about 2 minutes per side.
Transfer to a paper towel-lined plate to drain any excess oil.
To Serve:
You can serve tuna cakes hot, at room temperature, or chilled along with the remoulade sauce.
Notes
Nutrition Information: The nutritional information for this recipe was calculated for the tuna cakes only (not the remoulade sauce).
Storage: Store the remoulade sauce covered in the fridge for up to 10 days. Once cooled to room temperature, store the tuna patties covered in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating: You can reheat tuna cakes in a variety of ways: in the microwave, on the stovetop (in a dry skillet over medium heat), in the oven (at 375F for about 5 to 7 minutes), or in the air fryer (at 360F for about 5 minutes flipping once halfway through).