Why You’ll Love This Recipe
- Quick and easy to prepare.
- Packed with protein and fresh vegetables.
- Crispy on the outside and tender on the inside.
- Features vibrant Thai-inspired flavors.
- Great for meal prep and leftovers.
- Can be served as a main dish, appetizer, or sandwich filling.
- A healthy and satisfying alternative to traditional fish cakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tuna Patties
- Canned tuna, drained
- Egg
- Panko breadcrumbs
- Green onions, finely sliced
- Garlic, minced
- Fresh ginger, grated
- Soy sauce
- Lime juice
- Red curry paste
- Fresh cilantro, chopped
- Salt
- Black pepper
- Vegetable oil for cooking
For the Cilantro Cabbage Slaw
- Green cabbage, shredded
- Red cabbage, shredded
- Carrot, grated
- Fresh cilantro, chopped
- Lime juice
- Rice vinegar
- Sesame oil
- Honey or maple syrup
- Salt
- Black pepper
Directions
- In a large bowl, combine the tuna, egg, breadcrumbs, green onions, garlic, ginger, soy sauce, lime juice, red curry paste, cilantro, salt, and pepper.
- Mix until well combined.
- Form the mixture into evenly sized patties.
- Refrigerate the patties for 15–20 minutes to help them hold their shape.
- While the patties chill, prepare the slaw by combining the green cabbage, red cabbage, carrot, and cilantro in a large bowl.
- In a small bowl, whisk together the lime juice, rice vinegar, sesame oil, honey, salt, and pepper.
- Pour the dressing over the slaw and toss until evenly coated.
- Heat vegetable oil in a large skillet over medium heat.
- Cook the tuna patties for 3–4 minutes per side, or until golden brown and heated through.
- Transfer the patties to a paper towel-lined plate.
- Serve the tuna patties topped with or alongside the cilantro cabbage slaw.
- Garnish with additional cilantro and lime wedges if desired.
Servings and timing
- Servings: 4 servings
- Prep Time: 20 minutes
- Chilling Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
Variations
- Add finely diced red bell pepper to the tuna mixture for extra color and sweetness.
- Use crushed peanuts as part of the coating for additional crunch.
- Substitute salmon for tuna.
- Add a dash of sriracha for extra heat.
- Serve the patties in lettuce wraps for a lighter option.
- Include shredded cucumber in the slaw for added freshness.
- Top with a spicy yogurt or peanut sauce.
Storage/Reheating
Store leftover tuna patties and slaw separately in airtight containers in the refrigerator.
- Tuna Patties: Up to 3 days.
- Cilantro Cabbage Slaw: Up to 2 days.
To reheat the patties, warm them in a skillet over medium heat for a few minutes per side or bake at 350°F (175°C) for about 10 minutes. Avoid microwaving if possible, as it may soften the crispy exterior.
The slaw is best enjoyed cold and fresh.
FAQs
Can I use fresh tuna instead of canned tuna?
Yes. Cooked and flaked fresh tuna can be used in place of canned tuna.
How do I keep the patties from falling apart?
Chilling the mixture before cooking and using enough egg and breadcrumbs helps bind the patties together.
Can I bake the tuna patties instead of frying?
Yes. Bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway through.
Is the slaw spicy?
No. The slaw is typically mild, but you can add chili flakes or sliced chilies for heat.
Can I make this recipe gluten-free?
Yes. Use gluten-free breadcrumbs and gluten-free soy sauce or tamari.
What can I serve with Thai Tuna Patties?
Steamed rice, coconut rice, roasted vegetables, or a simple cucumber salad pair wonderfully with this dish.
Can I prepare the patties ahead of time?
Yes. The uncooked patties can be shaped and refrigerated for up to 24 hours before cooking.
How long does the slaw stay fresh?
The slaw is best within 1–2 days, as the vegetables gradually soften after being dressed.
Can I freeze the tuna patties?
Yes. Freeze uncooked or cooked patties for up to 2 months in a freezer-safe container.
What sauces pair well with these patties?
Sweet chili sauce, peanut sauce, sriracha mayo, or a lime yogurt sauce are excellent options.
Conclusion
Thai Tuna Patties with Cilantro Cabbage Slaw offer a delicious combination of crispy, protein-packed patties and a refreshing, crunchy slaw. The balance of savory, tangy, and fresh flavors makes this dish both satisfying and exciting to eat. Whether served for a quick weeknight dinner, meal prep lunch, or casual gathering, this recipe is a flavorful way to bring Thai-inspired tastes to your table.
PrintThai Tuna Patties with Cilantro Cabbage Slaw
Thai Tuna Patties with Cilantro Cabbage Slaw combine crispy, flavorful tuna patties with a fresh and crunchy slaw tossed in a tangy Thai-inspired dressing. This protein-packed meal is quick, satisfying, and perfect for lunch, dinner, or meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Thai-Inspired
- Diet: Low Calorie
Ingredients
- 2 cans (5 ounces each) tuna, drained
- 1 egg
- 1/2 cup panko breadcrumbs
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon red curry paste
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for cooking
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 carrot, grated
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the tuna, egg, breadcrumbs, green onions, garlic, ginger, soy sauce, lime juice, red curry paste, cilantro, salt, and pepper.
- Mix until well combined.
- Form the mixture into 8 evenly sized patties.
- Refrigerate the patties for 15 to 20 minutes to help them hold their shape.
- While the patties chill, combine the green cabbage, red cabbage, carrot, and cilantro in a large bowl.
- In a small bowl, whisk together the lime juice, rice vinegar, sesame oil, honey or maple syrup, salt, and pepper.
- Pour the dressing over the slaw and toss until evenly coated.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the tuna patties for 3 to 4 minutes per side, or until golden brown and heated through.
- Transfer the patties to a paper towel-lined plate.
- Serve the tuna patties topped with or alongside the cilantro cabbage slaw.
- Garnish with additional cilantro and lime wedges if desired.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Add diced red bell pepper to the tuna mixture for extra color and sweetness.
- Serve in lettuce wraps for a lighter meal.
- Sweet chili sauce, peanut sauce, or sriracha mayo make excellent accompaniments.
- Store patties and slaw separately in the refrigerator for best texture.
- Freeze cooked or uncooked patties for up to 2 months.
Nutrition
- Serving Size: 2 patties with slaw
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
