Gordon Ramsay’s Tuna Cakes Were the Comeback My Day Needed

I had a rough morning. Like, stubbed-my-toe, spilled-the-coffee, opened-my-fridge-and-saw-nothing-but-condiments kind of morning. But somehow, there were three cans of tuna hiding in the back. And I was like: fine. Let’s see if Gordon Ramsay can make my sad pantry lunch feel like a comeback story.

Enter: tuna cakes. Cheap, crispy, and weirdly elegant. These things SAVED the day.

What Gordon Ramsay Would Do

Gordon’s take on tuna cakes isn’t fussy, but it’s smart. He loads them with herbs, mustard, Old Bay, and a kiss of mayo to hold everything together. Then sears them till they’re golden and crispy on the outside, soft and flavorful in the middle.

They’re low-effort, but still feel like something you could serve on a small plate with a fancy drizzle. Ramsay energy: always simple, always bold.

What I Changed (And Why)

• I didn’t have fresh parsley, so I used dried. It was fine. Not ideal. But we made it work.
• I panicked halfway through forming patties because they felt a little loose, so I added a spoonful more breadcrumbs.
• Used spicy Dijon because it was the only one in the fridge (10/10 would do it again).
• And okay fine… I made a fake aioli with mayo, lemon, and garlic powder. Because I needed to dip SOMETHING into something.

Also, I didn’t chill the patties the full 15 minutes. Impatience is my flaw. But they still held up.

How It Turned Out

Shockingly… amazing.

The outside got super crispy, but the inside stayed tender and savory. The mustard came through just enough, and the Old Bay gave it that salty-crab-cake energy without needing actual crab (which is, let’s be real, expensive). They were light but filling, and I ate three standing over the stove with zero shame.

They reheat like champs too. I threw one in the skillet the next day and it still slapped.

So, Was It Worth It?

YES. This is pantry magic. Poor-girl-lunch turned flavor bomb. Fast, easy, and somehow made me feel like a functioning adult again.

Tuna cakes are officially entering the meal prep rotation. They’re low-drama, high-reward, and they made my Wednesday taste like a win.

How to Make Gordon Ramsay’s Tuna Cakes

Crispy outside. Flavorful inside. Minimal effort. This is tuna’s glow-up moment.

Smart Tips

• Chill the patties if you have time. They’ll hold better when cooking.
• Don’t overmix. It makes the texture weird and dense. Just mix till it comes together.
• Add more breadcrumbs if too wet. Or more mayo if too dry. It’s a vibe check, not science.
• Nonstick pans are your friend. Helps with flipping (and keeping your sanity).
• Make a dipping sauce. Even if it’s just lemony mayo. It elevates.

FAQs

can i use fresh tuna?
sure, but that’s a whole different recipe vibe. this one’s for the pantry warriors.

what can i use instead of breadcrumbs?
crushed crackers, almond flour, or gluten-free crumbs work great.

how do i keep them from falling apart?
don’t skip the eggs, and chill them first if you can.

can i air fry these?
yep! 400°F for about 10–12 mins. Flip halfway through.