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Crispy Tuna Cakes with Hot Sauce Aioli

Golden, herb-flecked tuna cakes with a satisfying crunch give way to a tender, savory center — served alongside a creamy, spicy aioli that pulls it all together. A quick weeknight dinner that's big on flavor and light on effort.

quick dinner one-pan seafood
🔥 Calories per serving: 310
🍽️ Serves: 4
⏱️ Prep: 15 min
🍳 Cook: 12 min
Ingredients
Breadcrumbs 1/2 cup
Dijon Mustard 1 tbsp
Eggs 2 large
Garlic 2 cloves, minced
Greek Yogurt 1/4 cup
Hot Sauce 2 tsp, divided
Lemon 1, zested and juiced
Olive Oil 2 tbsp
Paprika 1/2 tsp
Pepper 1/4 tsp
Salt 1/2 tsp
Tuna 2 cans (5 oz each), drained
Instructions
  1. In a large bowl, combine drained tuna, breadcrumbs, eggs, Dijon mustard, lemon zest, minced garlic, 1 tsp hot sauce, paprika, salt, and pepper. Mix until evenly combined.
  2. Divide the mixture into 8 equal portions and press each into a compact patty about 1/2 inch thick. Place on a plate and refrigerate for 5 minutes to firm up.
  3. While the patties chill, make the aioli: stir together Greek yogurt, remaining 1 tsp hot sauce, lemon juice, and a pinch of salt in a small bowl. Set aside.
  4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  5. Add the tuna cakes in a single layer, working in batches if needed to avoid crowding. Cook undisturbed for 3-4 minutes until a deep golden crust forms on the bottom.
  6. Flip each cake carefully and cook for another 3-4 minutes until the second side is equally golden and the cakes are heated through.
  7. Transfer cooked cakes to a paper towel-lined plate to drain briefly.
  8. Serve tuna cakes warm with the hot sauce aioli drizzled on top or on the side for dipping.
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