Crispy Tuna and White Bean Cakes with Tangy Mayo

Why You’ll Love This Recipe

• Packs pantry staples into a crisp, golden cake with bright lemon and sweet onion.
• Fast weeknight-friendly: on the table in about 30 minutes.
• Balanced plate: protein-rich cakes, fresh greens, and a zippy lemon-Dijon mayo.
• Budget-friendly, kid-approved, and easy to scale for meal prep.

Grocery List

• Produce: 1 small onion, 1 lemon, fresh parsley (optional), salad greens
• Dairy: 1 large egg
• Pantry: Canned tuna, canned white beans (cannellini or great northern), panko breadcrumbs, Dijon mustard, mayonnaise, olive oil, salt, pepper

Full Ingredients

For the tuna–white bean cakes

• 2 (5 oz) cans tuna in water, drained very well
• 1 (15 oz) can cannellini or great northern beans, rinsed and drained
• 3/4 cup panko breadcrumbs, plus 1/4 cup extra for coating (optional)
• 1 large egg
• 1/4 cup very finely minced onion
• 1 lemon: finely grated zest + 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley (optional)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 4 tbsp extra-virgin olive oil, divided, for searing

For the tangy lemon mayo

• 1/3 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp capers, finely chopped (optional)
• Pinch fine salt and black pepper
• 1–2 tsp water to thin, if needed

For the simple greens

• 4 cups baby arugula or mixed salad greens
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• Pinch kosher salt and black pepper

For serving

• Lemon wedges
• Extra chopped parsley or dill
• Flaky sea salt (optional)

Step-by-Step Instructions

Step 1: Prep and drain

Drain the tuna thoroughly, pressing with the lid to remove as much moisture as possible. Rinse and drain the beans well. Finely mince the onion. Zest the lemon, then juice it. Having dry tuna and beans is key to crisp cakes.

Step 2: Mash the beans

In a large bowl, add the beans and mash roughly with a fork or potato masher until about half are creamy and half remain intact. This creates a sturdy base that still has texture.

Step 3: Mix and season the cakes

Add the tuna, minced onion, lemon zest and 2 tbsp juice, egg, panko, Dijon, parsley, salt, pepper, and red pepper flakes (if using) to the bowl. Use a fork or clean hands to mix just until combined. The mixture should feel moist but hold together when pressed. If it’s too loose, sprinkle in another tablespoon of panko.

Step 4: Shape and chill

Divide the mixture into 10 equal portions (about 2 heaping tablespoons each) and form tight patties about 2.5 inches wide and 1/2 inch thick. For extra crunch, lightly press each side into the extra panko. Arrange on a plate and chill 10 minutes (or freeze 5 minutes) to help them set.

Step 5: Pan-sear until deeply golden

Heat 2 tbsp olive oil in a 12-inch nonstick or cast-iron skillet over medium to medium-high heat until the oil shimmers (about 350–375°F if using an instant-read thermometer). Add 5 patties and cook 3–4 minutes per side, adjusting heat so they turn deep golden without scorching. Transfer to a wire rack or paper towel–lined plate. Repeat with remaining oil and patties.

Step 6: Whisk the tangy lemon mayo

In a small bowl, whisk mayonnaise, 1 tsp Dijon, 1 tbsp lemon juice, capers (if using), and a pinch of salt and pepper. Thin with 1–2 tsp water until spoonable. Taste and adjust acidity or seasoning to your liking.

Step 7: Dress the greens and serve

Toss the greens with 1 tbsp olive oil, 1 tsp lemon juice, a pinch of salt, and pepper. Serve the hot cakes with the salad, a spoonful of the lemon mayo, and lemon wedges. Sprinkle with extra herbs and flaky sea salt if desired.

Pro Tips

• Dry matters: press excess liquid from tuna and drain beans thoroughly for the crispiest crust.
• Cut the onion very fine so it softens quickly and doesn’t break up the patties.
• Chill shaped patties before frying; it helps them hold together and brown evenly.
• Don’t rush the flip: wait until the bottoms are a deep golden brown (3–4 minutes) before turning.
• Keep them crisp by resting on a wire rack instead of stacking on a plate.

Variations

• Chipotle–Lime: Add 1 tsp minced chipotle in adobo and 1 tsp lime zest to the mixture; swap lime juice into the mayo.
• Mediterranean: Add 2 tbsp chopped olives and 1 tbsp chopped sun-dried tomatoes; use dill in the mayo.
• Gluten-Free: Use gluten-free panko or crushed rice crackers; pan-sear gently, as GF crumbs brown faster.

Storage & Make-Ahead

Shape patties up to 24 hours ahead; cover and refrigerate. Freeze raw patties on a sheet until firm, then store in a freezer bag up to 2 months; thaw in the fridge before cooking. Cooked cakes keep 3 days refrigerated or 2 months frozen. Reheat in a 375°F oven or air fryer for 6–10 minutes until hot and crisp, or pan-warm with a thin film of oil. The lemon mayo keeps 4 days refrigerated.

Nutrition (per serving)

Approximate: 430 calories; 21 g protein; 26 g carbohydrates; 28 g fat; 5 g fiber; 690 mg sodium. Values will vary based on brands and oil absorption.