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Crispy Tuna Fish Cakes AKA Not Crab Cakes

A Confession About Crab Cakes:

Along with all the other foods I’ve never tasted due to my various food restrictions, shellfish is pretty high on the list. Growing up kosher and also having a severe shellfish allergy means that even if I’ve been tempted (which I haven’t, to be honest) I’ve never tasted crab. And I wouldn’t even be curious, if I didn’t hear about crab cakes all the dang time.

My friend Ken frequently waxes rhapsodic about the crab cakes he’s eaten over the years. And whenever I’ve planned an event, the caterers would almost always ask if I wanted to include crab cakes on the menu. It was almost a rite of passage- hosting people? There have to be crab cakes! But seriously, why are people so very obsessed with crab cakes? I digress.

Remember That Seinfeld Episode?

While most people focused on the shrinkage issue or the “breathtaking” baby that was anything but, Episode 85 of Seinfeld, called The Hamptons included a story about Jerry’s girlfriend Rachel, who kept kosher and never tasted shellfish:

Michael: Thanks for the lobster, Kramer.

Kramer: Rachel, aren’t you gonna have any?

Rachel: Oh, no, I can’t. I’m kosher, we don’t eat shellfish.

Kramer: You mean you’ve never tasted lobster?

Rachel: No.

We’ll Always Have Tuna Fish:

While I don’t eat as much fish as I’d like, tuna fish shows up on a regular rotation. I made these tuna fish cakes (which bring back memories of my elementary school lunches) for lunch last week and a friend kept saying they were better than crab cakes since the texture didn’t bother her as much. I can’t weigh in or make a comparison, but I can share the recipe she fell in love with.

Till we beet again,


Crispy Tuna Fish Cakes AKA Not Crab Cakes on TheEvolvedFoodie.com

Print Recipe
Serves: 6 patties


  • 2 5 ounce cans of tuna fish (I tend to prefer white albacore, but I suspect any tuna would work fine)
  • 2 Tbsp of cooked quinoa
  • 3 Tbsp mayonnaise
  • 2 Tbsp chickpeas
  • 2 Tbsp chickpea flour
  • 1 heaping Tbsp chopped leek
  • 1 Tbsp chopped red or green pepper or mixed
  • 1 tsp. nutritional yeast (You can leave it out)
  • Sea salt to taste
  • Black pepper to taste
  • 2 Tbsp. olive oil



In a bowl, mix together the tuna fish (break down large chunks) add mayo and leek until it's a very creamy consistency.


Fold in chickpeas quinoa, nutritional yeast, black pepper and salt to taste. Add the chopped pepper if desired.


The texture should be as creamy as though you'd used eggs.


Heat up olive oil in large skillet


Form into rounded patties and fry until golden on both sides.


Serve with savory mayo or tahini and lemon sauce


I find that using mayonnaise instead of eggs can create a more solid consistency. It also adds a tangy taste. If you don't have chickpea flour, experiment with cornstarch or almond flour, but note that the chickpea flour (also sold as garbanzo bean flour) adds a wonderful crispiness to the finished tuna fish cakes. Feel free to also add in a Tbsp of corn, for a slightly sweeter taste.

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