Pepita-Crusted Tuna Cakes

Tuna cakes with parsley, lemon, Dijon and oregano, dusted with a pepita crust and lightly pan fried.



Pepita Crust:

  • ⅓ cup pepitas
  • Pinch coarse salt

 Tuna Cakes:

  • 2 (4-ounce) cans albacore tuna
  • 2 large eggs
  • ½ cup Panko breadcrumbs
  • ¼ cup flat leaf Italian parsley, chopped
  • Zest and juice of ½ medium lemon
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoon dried oregano leaves
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil


  1. Place pepitas in the bowl of a small food processor and process until crumbly. Transfer to a shallow dish and mix with a pinch of coarse salt.
  2. Place tuna cake ingredients, except olive oil, into a large bowl and mash with the back of a fork or a potato masher until it forms a chunky paste. Form mixture into 6 small equal-sized patties. Place cakes into the dish with the crushed pepitas and coat all sides.
  3. Heat olive oil in a large cast iron or non-stick skillet to medium heat. Once hot, add cakes and cook about 3 minutes per side, until browned and crispy.
  4. Serve tuna cakes with a fresh spring mix salad.


Cooking Tip: You can also bake the tuna cakes. Preheat the oven to 375, place cakes on a greased baking sheet and bake 10-15 minutes or until set.


Keywords: tuna cakes, cakes, salmon cakes, tuna, seafood, fish, high protein