If you’re looking for a delicious way to enjoy tuna beyond the usual salad or sandwich, these Crispy Tuna Pancakes are a must-try!
Ready in under 20 minutes, they’re golden on the outside, tender on the inside, and perfectly complemented by a zesty homemade dipping sauce.

Whether you need a quick lunch, a light dinner, or a protein-packed snack, this recipe checks all the boxes — it’s budget-friendly, easy to make, and incredibly satisfying.

Why You’ll Love This Recipe

• Quick & Easy: Ready from start to finish in less than 20 minutes.
• Protein-Packed: Great for keeping you full and energized.
• Budget-Friendly: Uses simple pantry staples, including canned tuna.
• Versatile: Works for lunch, dinner, meal prep, or as a party appetizer.

Tips for Success

• Drain the tuna well so the mixture isn’t too wet.
• Don’t overcrowd the pan — cook in batches for even browning.
• Add a pinch of chili flakes to the dipping sauce for a spicy kick.

Serving Suggestions

• With a fresh green salad for a light lunch.
• Inside a wrap with lettuce and avocado for a portable meal.
• As an appetizer for parties with toothpicks and dipping sauce.

Nutritional Benefits

Tuna is an excellent source of lean protein, omega-3 fatty acids, and important nutrients like vitamin D and selenium. Pairing it with fresh herbs and a healthy dipping sauce makes this recipe both nutritious and delicious.

Crispy Tuna Pancakes

These golden, crispy Tuna Pancakes are packed with savory flavor and paired with a tangy homemade dipping sauce. Perfect as a quick lunch, appetizer, or light dinner, they’re simple to make yet irresistibly satisfying.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Chinese

Servings 2 servings

Calories 332 kcal

Ingredients

  

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For the tuna pancakes:

• 6.5 oz. (185g) can tuna, well-drained
• 2 large eggs, beaten
• 1 oz. (30g) green onions, finely chopped
• 1.6 oz. (45g) onion, finely diced
• 0.7 oz. (20g) red bell peppers or red chili pepper, seeds removed, finely diced
• 0.7 oz. (20g) green bell peppers or green chili pepper, seeds removed, finely diced
• 1 tbsp mayonnaise, optional
• 2 tsp all purpose flour
• 1 tbsp. olive oil
• ¼ tsp salt
• ground black pepper

For the dipping sauce:

• 1 tbsp soy sauce
• 1 tbsp water
• 1 tbsp rice wine vinegar
• 2 tsp sugar

Instructions

 

• Make the dipping sauce by whisking all the ingredients together in a small bowl. Set aside.
• Combine all the tuna pancake ingredients in a large bowl and mix well to combine.
• Preheat a skillet over medium-low heat and add a little olive oil to the pan. Scoop out the tuna mixture with a spoon and gently place it onto the pan (each spoonful makes one pancake).
• Cook the pancakes for 2-3 minutes then flip them over and continue to cook for a further 2-3 minutes, or until golden brown and cooked through. They are ready when no egg liquid seeps out when gently pressing the mixture down with a spatula.
• Remove the pancakes from the pan and set aside. Repeat this process until all the mixture is used up, adding more olive oil to the skillet between each batch.
• Serve the pancakes with the prepared dipping sauce.

Nutrition

Serving: 2gCalories: 332kcalCarbohydrates: 12gProtein: 31gFat: 18gFiber: 2g

Keyword Dairy free, High protein, Low carb, Meal prep, Quick

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