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Crispy Tuna Cakes with Macaroni Salad

Tuna cakes with macaroni salad

Use canned tuna to make a fun dinner of fish cakes with pasta salad.  Healthy, easy and a big crowd pleaser. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 (6 ounce) cans tuna
  • 3 carrots, finely diced (divided)
  • 3 celery, finely diced (divided)
  • 1 cup chopped parsley (divided)
  • ½ cup chopped dill (divided)
  • 1 egg, beaten
  • ½ cup panko bread crumbs
  • 2 tablespoons Dijon mustard (divided)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 6 tablespoons extra virgin olive oil, such as Colavita (divided)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups cooked macaroni or penne or your favorite pasta


  1. In a medium bowl, combine tuna, 1 carrot, diced, and 1 celery, diced with ¼ cup each chopped parsley and dill. Add egg, panko, 1 tablespoon Dijon mustard and salt and pepper.
  2. Heat sauté pan over medium heat. Add 4 tablespoons evoo. Form tuna mixture into ⅓-cup patties. Fry 5 minutes per side.
  3. Meanwhile, in another bowl, combine remaining carrots, celery, parsley and dill and mix with Dijon, evoo and lemon juice. Toss with macaroni. Serve with patties.