A delicious and easy-to-make recipe for crispy tuna cakes paired with a flavorful herb dip.
In a mixing bowl, combine the canned tuna, chopped onion, diced bell pepper, mayonnaise, egg, and 1 cup of panko breadcrumbs.
Ensure the mixture is well combined but not overly mashed to maintain a good texture.
Form the mixture into 8 equal-sized patties.
Use slightly wet hands to prevent the mixture from sticking to your fingers.
Coat each patty with the reserved 0.5 cup of panko breadcrumbs.
Press the breadcrumbs gently onto the patties to ensure they stick well.
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat.
Ensure the oil is hot before adding the patties to achieve a crispy crust.
Cook 4 patties at a time for 4-5 minutes on each side, until golden brown and heated through.
Avoid overcrowding the skillet to allow even cooking.
Repeat with the remaining patties, adding more oil if necessary.
Wipe the skillet clean between batches if needed to prevent burnt crumbs.
Serve the tuna cakes immediately with a side of creamy ranch dressing.
Garnish with fresh parsley or a lemon wedge for added flavor and presentation.
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