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Tuna Cakes with Dipping Sauce

Canned Tuna Recipes

Bumble Bee Recipes - Tuna Cakes with Dipping Sauce

Tuna Cakes with Dipping Sauce

When you dip, I dip, we dip these Tuna Cakes into tasty Mango Sauce. This combo is like heaven in your mouth. Made with Bumble Bee Solid White Albacore, this tuna cakes recipe and sauce will have you wondering how you managed to survive this long without this deliciousness.

Prep Time: 45 minutes
Servings: 10 servings


Tuna cakes:
2 cans (5 oz) Bumble Bee® Solid White Albacore Tuna, drained
1 tablespoons olive oil
2 cloves garlic, minced fine
1 cup spinach, roughly chopped
3/4 cup panko bread crumbs
2 eggs, beaten
1 cup red pepper, minced
1/4 cup green onion, finely chopped
1/4 cup parsley, finely chopped
1/4 lemon, juiced
1 teaspoons salt
½ teaspoon freshly ground black pepper

3 tablespoons of your neutral cooking oil of choice, such as canola or grapeseed oil for frying

Mango sauce:
2 cups frozen mango cubes, thawed
¼ cup red pepper, chopped
2 tablespoons red onion, chopped
2 tablespoons lime juice
1/8 teaspoon cayenne
2 tablespoons cilantro, finely chopped for garnish
Sea salt


In a sauté pan, heat 1 tablespoon olive oil and add garlic and spinach. Cook until spinach is wilted. Remove from heat and cool.

In a large bowl, combine spinach mixture with all the remaining ingredients for the cakes. Shape into 10, tightly packed, 2-inch cakes.

Heat a layer of oil over medium heat in a non-stick pan. Fry until golden brown and crispy on both sides.

While they cook, blend all the ingredients for the sauce – season to taste with salt.

Serve cakes with sauce and garnish with cilantro.