Italian Tuna Cakes

A tomato and basil base create these Italian inspired tuna cakes.

Italian Tuna Cakes

Angie Halten
A tomato and basil base create these Italian inspired tuna cakes.
Prep Time 20 mins
Cook Time 3 mins
Total Time 23 mins
Servings 6


  • 1 1/2 cups cooked short grain rice
  • 1 425g can tuna in oil, drained
  • 1 egg beaten
  • 1 clove garlic crushed
  • 1/3 cup tomato paste
  • 2 Tbsp Parmesan cheese grated
  • 2 Tbsp basil chopped
  • 1/2 tsp salt
  • 1/3 cup mozzarella cheese cut in 1/2" cubes


  • GF flour
  • 2 eggs beaten
  • 1 cup GF bread crumbs or crushed rice cereal


  • Mix the rice, tuna, egg, garlic, tomato paste, Parmesan cheese, salt, and basil. Refrigerate until the whole mixture is cold all the way through.
  • Take one tablespoon of the rice and tuna mixture and flatten it with the back of a fork or your hands. Place one of the mozzarella cubes and place it on the top. Then form another patty to cover over the cheese. Seal sides together.
  • Dust with lightly with flour, then dip into the beaten egg and immediately coat with bread crumbs. Repeat until all patties are formed.
  • In hot oil, fry about 3 tuna cakes at a time. Flipping once, and cook until golden brown. Place on paper towels to drain.
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See also
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