Tuna “Crab” Cakes

Chef Basil’s Debut Guest Feature

We’re proud to introduce Hayden Stolberg in his debut feature on The Tasty Edit — a highly skilled chef whose range spans every corner of the kitchen. From refined pasta work to composed seafood plates and bold, flavor-driven comfort dishes, Hayden brings technique, balance, and intention to everything he touches.

For his first feature, he delivers a coastal-inspired classic with a clever twist.

Golden and crisp on the outside, tender and savory in the center, these tuna “crab” cakes bring the richness of a traditional crab cake using accessible ingredients — without sacrificing elegance. Sweet sautéed bell pepper, fresh parsley, Old Bay, and a butter-forward pan sear create depth, while a bright lemon-truffle mayo brings it all together.

This is weeknight comfort with professional polish.

Recipe Overview

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10–12 minutes
Yield: ~15 small cakes
Skill Level: Easy–Intermediate

Ingredients

For the Tuna Cakes

• 2 cans tuna, drained

• 1 red bell pepper, finely diced

• ⅓ cup white onion, finely diced

• ¼ cup fresh parsley, chopped

• 2 whole eggs

• ⅓ cup panko breadcrumbs

• 1 tablespoon Worcestershire sauce

• ¼ teaspoon Old Bay seasoning

• ½ teaspoon garlic salt

• ½ teaspoon black pepper

• 3 tablespoons mayonnaise

• 3 tablespoons olive oil (for cooking)

• 3 tablespoons unsalted butter (for cooking)

For the Lemon Truffle Mayo

• ½ cup mayonnaise

• 1–2 teaspoons fresh lemon juice

• Small drizzle truffle oil or ½ teaspoon truffle paste

• Salt to taste

For Garnish

• Thin lemon slices, lightly charred

• Fresh chives, finely diced

• Smoked salmon roe (optional)

• Microgreens or sprouts

• Sriracha (optional)

Instructions

1. Sauté the Aromatics

In a skillet over medium heat, add 1 tablespoon olive oil. Sauté the diced bell pepper and onion for 7–9 minutes, until soft and lightly golden. Remove from heat and allow to cool completely.

2. Build the Mixture

In a large mixing bowl, whisk together the eggs, mayonnaise, Worcestershire sauce, Old Bay, garlic salt, and black pepper.

Gently fold in the drained tuna, keeping some texture intact. Add the cooled vegetables, parsley, and panko breadcrumbs. Mix until evenly combined.

Cover and refrigerate for 30 minutes to firm up.

3. Shape

With slightly damp hands, form into small patties about ½-inch thick. You should have approximately 15 cakes.

4. Pan-Sear

Heat 1 tablespoon olive oil and 1 tablespoon butter in a non-stick skillet over medium heat.

Cook cakes in batches for 4–5 minutes per side until deeply golden and crisp. Adjust heat as needed. Add additional oil and butter between batches if necessary.

Transfer to a serving platter.

5. Make the Lemon Truffle Mayo

Combine mayonnaise, lemon juice, truffle oil, and salt. Chill until ready to plate.

Plating Notes

Swipe lemon-truffle mayo onto the plate.
Layer tuna cakes on top.
Finish with charred lemon, chives, a few dots of sriracha, and salmon roe for an elevated presentation.

Serve immediately while hot and crisp.