Pan-Fried Spelt Tuna Cakes with Lemon and Capers

Spelt Lemon Caper Tuna Cakes are pan-fried patties made from canned tuna, spelt breadcrumbs, egg and a good spoonful of capers and lemon zest. The spelt breadcrumbs hold the mixture together without turning dense, and the crust turns golden and crisp in a hot skillet.

This recipe works with pantry staples. Two cans of tuna, one egg, and a few fresh add-ins are all you need to get eight cakes onto the table in under an hour.

The lemon and capers keep the flavor clean and a little briny, so the tuna doesn't taste flat. A short chill in the fridge before frying keeps the patties from falling apart in the pan, which is the one step worth not skipping.

Serve them warm with a squeeze of lemon and a simple green salad, or tuck them into a soft bun for a quick lunch.

Why You'll Love This Recipe

Ready in under an hour with pantry staples
Crisp crust outside, soft flaky center inside
Spelt breadcrumbs bind the mixture without heaviness
Budget-friendly dinner from canned tuna and eggs

Tuna cake patties sizzling in a nonstick skillet, edges turning golden brown as a spatula lifts one corner.

Ingredient Notes

Canned tuna: Use tuna packed in olive oil for a richer patty, or swap in tuna in spring water and add an extra teaspoon of mayonnaise for moisture.
Spelt breadcrumbs: Fresh or dried spelt breadcrumbs both work. Pulse day-old spelt bread in a food processor if you don't have packaged crumbs.
Capers: Rinse if using salt-packed capers to cut the sharpness. Chop them roughly so they distribute through the mixture.
Mayonnaise: Adds moisture and helps bind the mixture. Greek yogurt works as a lighter substitute in the same amount.
Spelt flour: Used only for dusting the outside of the patties, so it gives a light coating rather than a heavy crust.

Two tuna cakes plated with a lemon wedge and yogurt caper sauce on a linen napkin at a set table.

Prep Time 20 mins

Cook Time 15 mins

Rest Time 15 mins

Total Time 50 mins

Cooking Method: Stovetop

Cuisine: Mediterranean

Courses: Main Course

Difficulty: Easy

Cooking Temp: 160 C

Servings: 4

Estimated Cost: 2.50

Calories: 1134

Best Season: all_year_round

Dietary: Contains egg, Contains fish, Contains gluten (spelt), High Protein

Description

These tuna cakes use canned tuna, spelt breadcrumbs and a good handful of capers, so the inside stays moist while the crust turns crisp in the pan.

Ingredients

Tuna Cakes

400 g canned tuna in olive oil, drained ((two 200 g cans); pressed dry)
60 g spelt breadcrumbs
1 egg, large
2 tbsp mayonnaise
1 tsp lemon zest (from 1 lemon)
1 tbsp lemon juice
2 tbsp capers, drained and chopped
3 tbsp fresh parsley, chopped
2 spring onions, finely sliced
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

For Frying

30 g spelt flour, for dusting
3 tbsp olive oil (divided)

Instructions

1
Drain the tuna very well, pressing out excess liquid, then flake it into a large mixing bowl.
2
Add the spelt breadcrumbs, egg, mayonnaise, lemon zest, lemon juice, capers, parsley, spring onions, mustard, salt and pepper. Mix gently with a fork until just combined; don't overwork it or the cakes turn tough.
3
Cover and chill the mixture in the fridge for 15 minutes. This firms it up so the cakes hold together in the pan.
4
Divide the mixture into 8 equal portions (about 75 g each) and shape into patties roughly 7 cm / 2.5 inch wide and 2 cm thick.
5
Spread the spelt flour on a plate and dust each patty lightly on both sides, tapping off any excess.
6
Heat 1.5 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering.
7
Fry 4 patties at a time, without crowding the pan, for 3 to 4 minutes per side until deep golden brown and a crust has formed. Internal temp should reach 160 F / 71 C.
8
Transfer the cooked patties to a paper towel-lined plate. Wipe out the skillet, add the remaining oil, and repeat with the second batch.
9
Serve warm with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1134kcal

% Daily Value *
Total Fat 19g30%
Saturated Fat 3g15%
Cholesterol 95mg32%
Sodium 480mg20%
Potassium 350mg10%
Total Carbohydrate 14g5%
Dietary Fiber 1g4%
Sugars 1g
Protein 27g54%

Vitamin A 200 IU
Vitamin C 8 mg
Calcium 40 mg
Iron 2 mg
Vitamin D 40 IU
Vitamin E 1.5 mg
Vitamin K 15 mcg
Thiamin 0.1 mg
Riboflavin 0.15 mg
Niacin 8 mg
Vitamin B6 0.3 mg
Folate 25 mcg
Vitamin B12 1.8 mcg
Phosphorus 220 mg
Magnesium 30 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Press canned tuna dry before mixing to avoid soggy cakes.
Chill patties 15 minutes minimum before frying.
Fry in two batches of four in a 12-inch skillet.
Internal temp should reach 160 F / 71 C before serving.
Don't overmix once egg and breadcrumbs are added.

Keywords: spelt tuna cakes, lemon caper tuna cakes, pan-fried tuna cakes, spelt fish cakes, canned tuna recipe

Equipment

mixing bowl
12-inch nonstick skillet
fish spatula
baking sheet
measuring cups

Tips

Press the canned tuna against a sieve to remove as much liquid as possible, or the patties turn soggy.
Chill the mixture for at least 15 minutes before shaping so the patties hold together in the hot oil.
Fry in two batches of four so each patty gets space to form a crisp crust instead of steaming.
Use day-old spelt bread pulsed into crumbs if you don't have packaged spelt breadcrumbs on hand.
Check one cake by breaking it open; the center should look moist and flaky, not wet or raw.

Variations

Swap capers for chopped green olives and add a pinch of chili flakes for a sharper, spicier version.
Use canned salmon instead of tuna for a softer texture and a slightly richer, oilier cake.
Bake the patties at 200 C / 400 F for 15 minutes, flipping once, for a lower-oil version.

Storage and Reheating

Store leftover tuna cakes in an airtight container in the fridge for up to 3 days.

Reheat in a 180 C / 350 F oven for 8 to 10 minutes, or in a dry skillet over medium heat for 2 to 3 minutes per side, until warmed through and the crust crisps back up. Avoid the microwave, since it softens the crust instead of keeping it crisp.

Spelt Lemon Caper Tuna Cakes freeze well uncooked. Shape the patties, freeze them flat on a tray, then transfer to a bag for up to 2 months. Fry straight from frozen, adding 2 to 3 extra minutes per side.

Serving Suggestions

Serve Spelt Lemon Caper Tuna Cakes warm with a wedge of lemon and a spoon of yogurt mixed with extra capers and dill.

A simple green salad with cucumber and a light vinaigrette balances the richness of the pan-fried crust. New potatoes or a spelt grain salad on the side turn this into a full dinner.

For a casual lunch, tuck one cake into a soft bun with lettuce and a smear of mayonnaise.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-fried-spelt-lemon-caper-tuna-cakes/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!