Gordon Ramsay Tuna Cakes Recipe
That can of tuna staring at you from the pantry? Yeah, I know the feeling. It usually means a boring sandwich or a quick salad. But what if I told you that can holds the secret to a seriously good meal?
We’re talking about tuna cakes. Not the dry, sad pucks you might be thinking of. These are Gordon Ramsay-inspired, which means they are packed with flavor, perfectly crispy on the outside, and tender on the inside.
You don’t need to be a famous chef to make them. I’m going to walk you through it, step by step. Let’s turn that boring can of tuna into something special.
What You’ll Need
Here is the simple list of ingredients for this recipe. Most of these are probably already in your kitchen.
- Two (5-ounce) cans of tuna in water, drained very well
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Zest and juice of 1/2 lemon
- A pinch of red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons olive oil, for frying
Tools You’ll Use
You don’t need any fancy equipment for this. A few basic kitchen tools will do the job perfectly.
| Category | Tool |
|---|---|
| Mixing | Large Bowl |
| Cooking | Large Skillet |
| Prep | Spatula |
| Prep | Measuring Spoons |
Pro Tips
After years in the kitchen, I’ve learned a few tricks. These small things make a big difference.
- Squeeze The Tuna Dry: This is the most important step. Waterlogged tuna makes soggy cakes that fall apart. Put the drained tuna in a fine-mesh sieve and press down hard with a spoon to get all the water out.
- Chill The Patties: After you form the tuna cakes, let them rest in the fridge for at least 20 minutes. This helps them firm up and hold their shape when you cook them.
- Don’t Crowd The Pan: Cook the cakes in batches if you need to. Giving them space ensures they get a beautiful, golden-brown crust instead of just steaming.
How to Make Gordon Ramsay Tuna Cakes
Follow these simple steps. Don’t overthink it, cooking should be fun.
Step 1: In a large bowl, flake your super-drained tuna with a fork.
Step 2: Add the panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, parsley, chives, lemon zest, lemon juice, and red pepper flakes.
Step 3: Mix everything together gently until just combined. You don’t want to overmix it. Season with salt and pepper.
Step 4: Shape the mixture into four equal-sized patties, about 1-inch thick.
Step 5: Place the patties on a plate and chill in the refrigerator for at least 20 minutes.
Step 6: Heat the olive oil in a large skillet over medium-high heat.
Step 7: Carefully place the chilled tuna cakes in the hot pan. Cook for 3-4 minutes on each side, until they are golden brown and crispy.
Substitutions and Variations
Feel free to play around with the ingredients. Cooking is all about making it your own.
- Tuna: Canned salmon or crab meat works great.
- Breadcrumbs: Crushed crackers or regular breadcrumbs can be used instead of panko.
- Herbs: Don’t have fresh parsley or chives? Dill or a bit of dried oregano are good options.
- Spice it up: Add a little finely chopped jalapeño or a dash of hot sauce to the mix for some extra heat.
Make-Ahead Tips
You can prepare these ahead of time to make dinner even easier.
Form the patties and store them in an airtight container in the fridge for up to 24 hours. When you’re ready to eat, just take them out and fry them as directed.
Leftovers and Storage
If you have any leftovers, they store really well.
Let the cooked tuna cakes cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in a skillet or in the oven to get them crispy again.
Nutrition and Pairings
Here’s a quick look at what you’re eating and how to serve it.
| Nutrition Facts (Estimated per cake) | Amount |
|---|---|
| Calories | 250 |
| Protein | 20g |
| Fat | 15g |
| Carbs | 8g |
For different dietary needs, try these simple swaps.
| Diet | Ingredient Swap |
|---|---|
| Gluten-Free | Use gluten-free breadcrumbs |
| Dairy-Free | Check mayo ingredients |
| Lower Fat | Use light mayo |
These tuna cakes are great with a simple green salad with a vinaigrette. You can also serve them with a side of roasted asparagus or steamed green beans. A dollop of tartar sauce or a lemon-dill yogurt sauce on top is a perfect finish.
For faster cooking, have all your ingredients chopped and measured before you start mixing. This little bit of prep makes the whole process smooth.
Frequently Asked Questions
Q1. Why are my tuna cakes falling apart?
Ans: They are likely too wet. Make sure you squeeze every drop of water out of the tuna. Chilling the patties before cooking also helps them bind together.
Q2. Can I bake these instead of frying?
Ans: Yes. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden. They won’t be as crispy as pan-fried cakes.
Q3. Can I freeze tuna cakes?
Ans: You can. Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook them from frozen, adding a few extra minutes to the cooking time. You can also freeze cooked cakes and reheat them.
Wrapping Up
See? That can of tuna had potential all along. You just made a delicious, chef-worthy meal with simple stuff from your pantry. It’s quick enough for a weeknight but good enough to impress someone.
Now it’s your turn. Give this recipe a try and see for yourself. Let me know how it goes in the comments below. I’d love to hear about it.
