2 ratings

Mediterranean Mini Tuna Cakes With Pesto

Will you be able to eat just one?

Recipe Courtesy of StarKist

A good fish cake is tender and moist on the inside but crispy on the outside. These Mediterranean-inspired tuna cakes use classic ingredients like capers, sun-dried tomatoes, fresh parsley, and Parmesan cheese to create a complex combination of salty, peppery, and sweet. Make extra of these mini tuna cakes if you’re hosting a party because they’re sure not to last.


For the Mediterranean Mini Tuna Cakes With Pesto

  • 10 Ounces canned or pouched tuna, such as StarKist Tuna Creations Ranch
  • 3 Oil-packed sun-dried tomatoes, drained and chopped
  • 1/3 Cup grated Parmesan cheese
  • 1/4 Cup finely chopped red onion
  • 1/4 Cup chopped fresh parsley
  • 1 Tablespoon drained capers
  • 2 Large eggs, lightly beaten
  • 1/3 Cup panko breadcrumbs
  • 3 Tablespoons olive oil
  • 1/4 Cup pesto sauce, store bough or homemade


For the Mediterranean Mini Tuna Cakes With Pesto

Combine the tuna, sun-dried tomatoes, cheese, onion, parsley, capers and eggs in a bowl. Mix well and divide the mixture into 12 portions. Form each into a 2-inch diameter by 3/4-inch thick cake. Place the breadcrumbs in a bowl and gently dip both side of each tuna cake in them to coat. Transfer cakes to a baking sheet.

Heat the oil in a large nonstick skillet over medium. Add the tuna cakes and cook until golden, 3-1/2 minutes. Carefully flip each tuna cake and cook 3-1 1/2 minutes longer. Transfer to a baking sheet covered with paper towel and drain. Transfer to a serving platter and top each with a dollop of pesto.