Spicy Mediterranean Tuna Cakes

Meal Type: Appetizers, Starters & Sides


  • 2 tbsp neutral oil (grapeseed, canola, avocado)
  • 1 can navy beans, drained and rinsed
  • 1 can (170g) Ocean’s Chunk Light tuna
  • ½ tsp cayenne
  • ¾ cup panko
  • 1 egg, beaten
  • 1 tbsp mayo
  • ½ cup fresh basil, roughly chopped
  • Juice and zest of 1 lemon
  • Salt and pepper, to taste


  1. Preheat oven to 375°F.
  2. Using a fork or potato masher, mash the beans in a large mixing bowl.
  3. Add all other ingredients to the bowl and mix well. Season with salt and pepper.
  4. Form into 2 tbsp sized patties.
  5. Heat oil in a medium skillet over medium-high heat. Put cakes in the skillet with an inch between each. You should hear a sizzle when they are added to the oil. Depending on the size of your skillet, you may have to do this in two batches.
  6. Cook the cakes for 2 minutes on each side or until golden brown and crispy.
  7. Transfer to the oven and bake for 12 minutes.