Stuck in a dinner rut? These crispy tuna cakes taste like a tuna melt and come together using ingredients you probably already have on hand. Roasted potato wedges and peas round out the meal.
Crispy on the outside and tender in the middle, these easy tuna cakes are a budget-friendly dinner that comes together with pantry staples. Paired with crispy potato wedges and sweet peas, they're a simple weeknight meal the whole family will enjoy.
Ingredients for Tuna Cakes with Potato Wedges and Peas
Tuna Cakes
2 170 g cans tuna packed in water, drained and broken up
3/4 cup panko or dry breadcrumbs
1/3 cup freshly grated Parmesan cheese
1 large egg
2 tbsp chopped fresh parsley
2 tbsp mayonnaise
1 tbsp grainy mustard
1 tbsp lemon juice
salt and pepper, to taste
canola oil, for cooking
Potato Wedges and Peas
2-3 small-medium thin-skinned potatoes, scrubbed
canola oil, for cooking
1 tsp (5 ml) dried rosemary, thyme or Italian seasoning (optional)
salt and pepper, to taste
1 cup (250 ml) frozen peas
Directions for Tuna Cakes with Potato Wedges and Peas
- Preheat the oven to 400°F.
- For potato wedges and peas: Cut potatoes into even wedges, and spread in a single layer on a parchment-lined baking sheet. Drizzle with oil and toss with your hands to coat. Sprinkle with rosemary, salt and pepper and slide into the oven. To a small saucepan, add peas, then cover with water and set over medium.
- For tuna cakes: Set a heavy skillet over medium-high. In a medium bowl, combine tuna, breadcrumbs, Parmesan, egg, parsley, mayonnaise, mustard, lemon juice, salt and pepper and stir gently to combine. Add a generous drizzle of oil to the heated pan; shape tuna mixture into patties and cook, without crowding the pan. Flip once and cook until golden on both sides.
- Serve tuna cakes immediately, alongside potato wedges and peas.
Originally published in ParentsCanada magazine, September 2015. Updated July 2026.
