Crispy Summer Tuna Cakes

There's something about summer that makes me crave simple meals—the kind that come together quickly after a day in the sunshine and leave more time for slow evenings on the porch, backyard conversations, and one more game with the kids before bedtime.


These crispy tuna cakes have become one of our favorite warm-weather dinners. They're light yet satisfying, packed with protein, and come together with pantry staples you probably already have on hand. Paired with a light pasta salad, fresh fruit, or roasted vegetables, they make an easy meal that feels just a little special without spending hours in the kitchen.
Whether you're looking for a quick weeknight dinner, an easy lunch, or a wholesome recipe to keep on repeat all summer long, I hope these tuna cakes become a favorite in your home too.

​
Let's get cooking.

---

Ingredients

2 Cans Tuna, drained
1/4 C. avocado mayo
1 egg
1/4 C. fine gluten-free bread crumbs
drizzle of lemon olive oil or lemon juice
dash of sea salt
1 TBSP. dried parsley 

Directions

Warm olive or avocado oil in a pan.

Mix all ingredients in a bowl until fully combined. 

Turn heat to medium, and with your hands, make tuna cakes. Rounded, perfected edges are not allowed here. The funkier the better. ;) 

Serve with tartar sauce or a fresh squeeze of lemon a la carte or along side a fresh pasta salad or rice pilaf.