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.
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!
Greek Feta Tuna Cakes
- Cook time:
- Prep time:
- Total time:
- 5 Tuna Cakes
- 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
- 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.
- 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.