Introduction

Cottage Cheese Tuna Cakes are a quick and delicious way to enjoy tuna with a creamy, tender texture. These easy-to-make patties combine simple ingredients for a flavorful meal perfect for lunch or dinner.

A round white plate holds a neat stack of seven golden brown patties speckled with green herbs, arranged in a loose circle on the left side of the plate. To the right, there is a small white bowl filled with a creamy beige sauce, and beside it are three wedges of bright yellow lemon. A sprig of fresh green parsley is placed between the lemon wedges and the patties, adding a touch of color. The plate rests on a white marbled textured surface, with a white cloth napkin partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (5 oz) tuna in water, drained well
½ cup small-curd cottage cheese
1 large egg
½ cup panko breadcrumbs
¼ cup finely chopped green onions
1 tablespoon chopped fresh parsley (optional)
¼ teaspoon garlic powder
¼ teaspoon black pepper
Pinch of salt
1 tablespoon olive oil (for frying)

Instructions

Step 1: In a medium bowl, combine the drained tuna and cottage cheese. Use a fork to break up the tuna and mix it evenly with the cottage cheese.
Step 2: Crack in the egg, then stir in chopped green onions, parsley if using, garlic powder, salt, and black pepper.
Step 3: Add the panko breadcrumbs and mix until the mixture is thick and sticks together.
Step 4: Use your hands to form 6 equal-sized patties, about 2½ inches wide.
Step 5: Heat olive oil in a skillet over medium heat. Add the patties and cook for 3–4 minutes per side until golden brown and firm.
Step 6: Serve warm with your favorite sauce, such as lemon-dill yogurt or sriracha mayo, and a squeeze of fresh lemon.

Tips & Variations

For a gluten-free version, substitute regular panko with gluten-free breadcrumbs or crushed crackers.
Add a little grated lemon zest to brighten the flavor.
Mix in finely diced bell peppers or celery for extra crunch.
Use fresh herbs like dill or chives in place of parsley for a different taste.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the oven to maintain their crispiness.

How to Serve

Two thick golden brown crab cakes with a slightly crispy, browned top layer and a textured, light beige inside showing bits of green herbs, stacked on a white speckled plate placed on a white marbled surface. Each cake is topped with a small sprig of fresh green parsley. Behind the crab cakes, there is a small white bowl filled with smooth, creamy dipping sauce with a light beige color. Scattered green parsley leaves are placed around the crab cakes for garnish. The overall look is warm and inviting with soft, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon or crab instead of tuna?

Yes, canned salmon or crab meat can be used as a substitute. Adjust seasoning as needed to complement the different flavors.

Can I bake the tuna cakes instead of frying?

Absolutely. Preheat your oven to 375°F (190°C), place the patties on a baking sheet lined with parchment paper, and bake for about 15–20 minutes, flipping halfway through, until golden and cooked through.

Cottage Cheese Tuna Cakes Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

These Cottage Cheese Tuna Cakes are a light and delicious meal combining protein-packed tuna and creamy cottage cheese, flavored with green onions, parsley, and spices, then pan-fried to golden perfection. They’re easy to prepare and perfect for a quick lunch or dinner served with your favorite dipping sauce.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 6 patties 1x
Category: Main Course
Method: Frying
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Ingredients

1 can (5 oz) tuna in water, drained well
½ cup small-curd cottage cheese
1 large egg
½ cup panko breadcrumbs
¼ cup finely chopped green onions
1 tablespoon chopped fresh parsley (optional)
¼ teaspoon garlic powder
¼ teaspoon black pepper
Pinch of salt
1 tablespoon olive oil (for frying)

Instructions

Mix the tuna and cottage cheese: In a medium bowl, combine the drained tuna and cottage cheese. Use a fork to break up the tuna and mix it evenly with the cottage cheese to create a chunky yet creamy base.
Add egg, green onions, parsley, and seasonings: Crack the egg into the mixture, then stir in the finely chopped green onions, chopped parsley if using, garlic powder, salt, and black pepper until well combined.
Stir in panko breadcrumbs: Add the panko breadcrumbs to the mixture and fold thoroughly until the mixture thickens and sticks together, forming a cohesive batter for shaping.
Form the patties: Using your hands, shape the mixture into 6 equal-sized patties, approximately 2½ inches wide each, ensuring they hold together well.
Cook the cakes: Heat the olive oil in a skillet over medium heat. Place the patties in the skillet and cook for 3 to 4 minutes on each side, until they develop a golden brown crust and become firm to the touch.
Serve and enjoy: Serve the tuna cakes warm, accompanied by your favorite sauce such as lemon-dill yogurt or sriracha mayo, and garnish with a squeeze of fresh lemon for added brightness.

Notes

Ensure the tuna is well drained to prevent soggy patties.
If the mixture feels too wet, add a little extra panko breadcrumbs to help bind the cakes.
For a gluten-free version, substitute regular panko with gluten-free breadcrumbs.
These cakes can also be baked at 375°F (190°C) for 15-20 minutes, flipping halfway through for a lighter cooking method.
Try serving with a fresh salad or steamed vegetables for a complete meal.

Keywords: tuna cakes, cottage cheese, pan-fried tuna patties, healthy tuna recipe, quick tuna cakes, easy seafood cakes