Tuna Cakes with Tomato Avocado Topping and Horsradish Mustard Sauce

Don’t have the time or ingredients to make a great tasting meal? Think again! These delicious tuna cakes are perfect when you are short on time but still want a super tasty meal. All of the ingredients in the recipe are most likely already in your pantry! Whats more? These cakes are perfect on a sandwich and the patties can be made in advance and refrigerated until use. With tomato avocado topping and horseradish mustard sauce, these tuna cakes are the perfect weeknight meal!

 For the cakes                    image

3 5 ounce cans tuna, drained
1/3 cup mayonnaise
1/4 cup panko bread crumbs or regular bread crumbs
1 large egg
1 tablespoon prepared horseradish
3 or 4 cloves garlic, minced
5 tablespoons olive oil
1 tablespoon white vinegar
3 tablespoon finely chopped fresh parsley
1 tablespoon dijon mustard
1/2 red bell pepper, finely chopped
salt and pepper
olive oil
arugula (optional)

For the topping

Assorted tomatoes
I used:
2 red beefsteak tomatoes
1 yellow plum tomato

1 avocado
olive oil
white vinegar
dash of balsamic vinegar
salt and pepper

For the sauce

dijon mustard
cream style horseradish
white vinegar
salt and pepper

For the cakes

In a medium bowl combine tuna, mayonnaise, bread crumbs, egg, horseradish, garlic, olive oil, vinegar, parsley, mustard, red pepper, salt, and pepper. Mix until smooth. Form into small/medium patties. Note: if you feel the patties are falling apart and are too thin, squeeze out the excess liquid. Refrigerate the patties until cold. At least 15 minutes.

Heat a medium sized nonstick skillet over medium high heat and coat the bottom with olive oil. When the pan is hot, add the patties in a few batches. Cook for around 2-3 minutes a side, or until browned and crisp. Note: Make sure your pan is very hot in order to get a crispy outside.

For the topping

Cube the tomatoes and avocado and add to a small bowl. Dress with 1 part vinegar to 3 parts oil. Add a dash of balsamic, salt, and pepper, and toss to combine. Refrigerate until use.

For the sauce

Start out with equal parts horseradish and mustard and half that amount of mayonnaise. Adjust the amounts to your liking. Add a dash of white vinegar and a little salt to taste. Mix to combine.

To serve

Serve your tuna cakes with a a smear of sauce and top with the tomato avocado topping and a handful of arugula if desired.


Serve your tuna cakes on a toasted bun with the sauce and tomato avocado topping.

2 Comments Add yours

  1. Jim bonat says:

    Like your recipes but I have one suggestion..Approx how many will be served ?


    1. abbyb03 says:

      This recipe was able to serve my family of 5 with leftovers.


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