Tuna Fishcakes with Garlic Aioli

Tuna Fishcakes with Garlic Aioli

Ever since I saw Gordon Ramsay, a notoriously outspoken TV chef, opened a can of tuna to make his tuna fishcakes, I became more friendly with canned tuna! Tuna fishcakes with garlic aioli recipe are simple to make especially with canned tuna. I made this with almond meal but you can easily substitute it with breadcrumbs. I can’t tell you exactly how many times I’ve made this. I’ve become totally, helplessly addicted to these fishcakes! I used to pan fry these cakes but baking is much simpler, faster, and healthier. You’ll use much less oil when baking. Garlic Aioli Dip is not optional here. You have to absolutely make this dip with your tuna cakes. I promise it will never fail to satisfy your taste buds.

Tuna Fishcakes with Garlic Aioli

The best canned tuna recipe. It's easy and flavorful with garlic aioli.
Prep Time10 mins
Total Time35 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Canned Tuna, Garlic Aioli Dip, Tuna Fishcakes
Servings: 4 people
Author: Dhin of gemframboise.com


Tuna Fishcakes

  • 2 160 g canned tuna
  • 1 medium onion
  • 1/2 medium grated carrot
  • 1 fresh chili pepper
  • 1 125 g fresh mozzarella
  • 1-2 Tbsp. grated gruyere cheese
  • 1 cup almond meal or 1/2 cup breadcrumbs
  • 2 eggs
  • 1/2 lemon juice
  • handful of fresh parsley
  • salt to taste

Garlic Aioli Dip

  • 1/2 cup mayo.
  • 1/2 lemon juice
  • 3-4 minced garlic cloves
  • salt to taste


  • Dice onion.
  • Peel carrots. Using a small cheese grater, finely grate carrots.
  • Remove stem and seeds of fresh chili pepper.
  • Finely dice chili pepper.
  • In a medium bowl, add in drained tuna.
  • Add diced onion, grated carrots, lemon juice, almond meal or breadcrumbs, eggs, mozzarella, and gruyere cheese. Mix.
  • Chop a handful of fresh parsley.
  • Add chopped parsley, chili, and salt to the fishcakes. Mix.
  • Drizzle baking pan lined with parchment paper with EVOO (Extra Virgin Olive Oil)
  • Scoop a tbsp. of tuna mixture.
  • Gently roll in your palm to create a ball.
  • Re-shape tuna cakes in circular motion. Place on oiled baking pan.
  • Drizzle EVOO on top of tuna cakes.
  • Bake at 375 F (190 C) for 15 minutes.
  • Remove from the oven, and flip tuna cakes on the other side.
  • Bake again for another 6-8 minutes or until golden brown.
  • Serve warm with garlic aioli dip.
  • Garlic Aioli Dip
  • Combine all ingredients in a small bowl and serve.


1. Use canned tuna in olive oil. It has better taste than the one in water.
2. If you don't have Gruyere cheese, just use  all mozzarella or any other hard cheese you have available. 
3. Substitute 1 cup of almond meal to 1/2 cup of breadcrumbs.
4. For thinner, drippy garlic aioli like my picture above, use 1/2 cup of mayo. For thicker dip, use up 3/4 cup of mayo.
5. For faster, healthier way, bake instead of pan frying
6. I have to say it again, Garlic Aioli is not optional. 

WATCH The Tuna Cakes Step-By-Step Video Tutorial: 

WATCH The Dipping Sauces Step-By-Step Video Tutorial: 

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Hi and welcome to Gem Framboise!
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.

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