Gordon Ramsay’s Tuna Cakes
I've been making tuna cakes for my family for years, now we love salmon patties but I really don't like dealing with the bones and skin in canned salmon - so canned tuna has taken it place. And we love em, but honestly I've been making them the same way for years and I thought it was time to give them a Gordon Ramsay glow up. Gordon’s take on tuna cakes isn’t fussy, but it’s smart. He loads them with herbs, mustard, Old Bay, and a kiss of mayo to hold everything together. Then frys them up until they’re golden and crispy on the outside, soft and flavorful in the middle. They’re low-effort, but still feel like something you could serve for a hearty family dinner or on a small plate with a fancy drizzle.
Ingredients
Instructions
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Drain the tuna well, add to a mixing bowl and flake with a fork. Than add all the remaining ingredients (except oil) to the bowl and mix gently until just combined.
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Scoop with a ⅓ cup and shape into about 8 patties. Chill in the fridge on a baking sheet for 15 minutes.
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Heat oil in a pan over medium-high then fry patties 4–5 minutes per side until golden and crispy. Don’t overcrowd the pan.
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Serve hot with a quick tartar sauce, lemon wedges, or on top of greens.
Note
If you're a fan of Gordon Ramsay's dishes but are intimidated to try his recipes at home; you need to check out Chef Ramsay Recipes where I found this one. Ava Taylor is a self-taught home cook who loves Gordon Ramsay recipes and tries every dish in her own kitchen and tweaks it until it works for home cooks.