Best 6 Crispy Tuna Bake Recipes
Calling all tuna lovers! Are you tired of the same old boring tuna dishes? Dive into a culinary adventure and discover the delightful flavors of our "Crispy Tuna Bake." Get ready to tantalize your taste buds with a delightful blend of tuna, crispy breadcrumbs, and a creamy, cheesy sauce. This easy-to-follow recipe is perfect for those who love a satisfying and flavorful meal.
Here are our top 6 tried and tested recipes!
CRISPY TUNA CAKES WITH LEMON CHILI MAYO
All the flavor of crab cakes at a fraction of the price. These crispy patties are made with canned tuna and a few basic seasonings you probably already have in your fridge and pantry. Prep these in advance then cook them just before serving or pull them together from scratch for a super quick dinner any night of the week. These tuna cakes are perfect served with mixed greens or your favorite veggie side or tuck them into burger buns for a warm and savory twist on an old-fashioned tuna sandwich.
Provided by Alejandra Ramos
Categories appetizer
Time 25m
Yield 8 tuna cakes (4 servings)
Number Of Ingredients 17
Steps:
- For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
- Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
- Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
- Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
- Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.
CRISPY TUNA BAKE
I just love this dish. Different from a usual tuna bake, this can be served either hot or cold, with vegetables or salad.
Provided by Scoob
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain tuna & place in mixing bowl with onions, salt & pepper and half amount of cheese.
- Crush 1/2 bag of potato chips & add to mixing bowl & mix together, with a little garlic powder and salt & pepper. If you can't get cheese & garlic chips, then cheese & onion will suffice, in which case, 1 clove of crushed garlic can be added.
- Beat the egg & mix in with the tuna mixture.
- Add a little milk if more binding required & place into ovenproof dish.
- If you're adding fresh tomatoes, thinly slice tomato and layer with the tuna mix into the ovenproof dish.
- Crush rest of crisps & mix with remaining grated cheese & sprinkle on top of tuna mix.
- Bake in a medium oven for around 15-20 mins or until golden brown on top.
Nutrition Facts : Calories 939.8, Fat 64.8, SaturatedFat 31.2, Cholesterol 188.1, Sodium 1288.3, Carbohydrate 31.2, Fiber 3, Sugar 4.7, Protein 58.6
EASY TUNA CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
- Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 37.1 g, Cholesterol 22.6 mg, Fat 28.5 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 9.7 g, Sodium 705.8 mg, Sugar 0.6 g
CRISPY TUNA CROQUETTES
Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.
Provided by MariaTheSoaper
Categories Appetizers and Snacks Tapas
Time 3h41m
Yield 8
Number Of Ingredients 21
Steps:
- Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
- Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
- Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
- Whisk 2 eggs in a small bowl.
- Pour panko bread crumbs into a shallow dish.
- Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 24 g, Cholesterol 93.9 mg, Fat 29.1 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7 g, Sodium 248.4 mg, Sugar 1.3 g
CRISPY-ON-THE-TOP TUNA AND GREEN PEA CASSEROLE (ROCCO DISPIRITO)
This recipe is based on one of Rocco Dispirito's from his book, Now Eat This! Diet. He says in its intro, "Who grew up eating tuna casserole? Raise your hands. That's just about everybody. Okay, this is not your mother's tuna casserole...nor does it use Tuna Helper. But it does taste just as wonderful - without losing any of its comfort-food flavor. I've wowed it up a bit with Dijon mustard, and I used whole wheat panko bread crumbs for that traditional crunchy topping. If you can't find these particular bread crumbs, you can always toast leftover whole wheat bread and break it into crumbs with a rolling pin." I made this the other night with French's French Fried Onions because I was out of panko bread crumbs. We loved this dish and it has become a new staple dish for us. Per serving: 351 calories, 10g fat (5g sat / 1g mono / 0.5g poly), 64mg cholesterol, 589mg sodium, 34g carbohydrate, 6g fiber, 36g protein. This calculates to 9 WeightWatchers Points Plus value. He says you can save 31 calories per serving by omitting the peas. Before his update, the classic tuna casserole has 28 fat grams and 826 calories - thank you, Rocco! :)
Provided by mersaydees
Categories Tuna
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
- Cook pasta according to package directions in a large pot of boiling salted water. Drain.
- In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
- Bake 10 minutes or until rotini is hot throughout.
- Serve immediately.
BAKED TUNA CAKES
Hope you like making these crispy, golden Baked Tuna Cakes! Because chances are excellent that your family will be asking for them again.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Combine ingredients.
- Shape into 18 patties, using 1/4 cup tuna mixture for each patty. Place in single layer on baking sheet sprayed with cooking spray.
- Bake 20 min. or until golden brown, turning cakes over after 15 min.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 2 g, Protein 15 g
Tips:
- For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
- To make the casserole ahead of time, assemble it and bake it for 30 minutes. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until it's warmed through.
- If you don't have any cream of celery soup, you can make your own by combining 1 can (10.75 ounces) of cream of mushroom soup with 1/4 cup of chopped celery.
- Feel free to add other vegetables to the casserole, such as chopped carrots, peas, or corn.
- Serve the casserole with a side salad or roasted vegetables.
Conclusion:
This crispy tuna bake is an easy and delicious meal that's perfect for a weeknight dinner. It's made with simple ingredients that you probably already have on hand, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this crispy tuna bake a try!
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