Introduction
I make these Cottage Cheese Tuna Cakes when I want a high protein dinner that comes together fast without much thinking. Canned tuna, blended cottage cheese, eggs, and a few simple seasonings pan-fried into golden, crispy cakes that are satisfying and genuinely delicious.
What makes this tuna cakes recipe with cottage cheese different from a standard tuna patty is the cottage cheese. It adds moisture and protein to the interior while keeping the cakes tender instead of dense and dry.
These are one of my favorite quick dinners because they take about 25 minutes, use pantry staples, and taste way better than you’d expect from a canned tuna recipe.
Why You’ll Love This Recipe
These Cottage Cheese Tuna Cakes are crispy on the outside, tender on the inside, and loaded with protein in every bite.
They come together with pantry staples — canned tuna, cottage cheese, eggs, and a few seasonings. No special ingredients needed.
This easy high protein tuna cakes recipe is great for meal prep. Make a batch and reheat them throughout the week for a quick lunch or dinner.
They’re versatile too. Serve them over a salad, in a wrap, with a side of roasted vegetables, or with a simple dipping sauce.
Kids actually enjoy these too, especially with a little dipping sauce on the side. The flavor is mild and the crispy exterior makes them appealing.
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About the Ingredients
Canned Tuna
Two cans of tuna in water, drained very well, form the base of these Cottage Cheese Tuna Cakes. Press the tuna firmly against the strainer to remove as much liquid as possible. Excess moisture makes the cakes fall apart in the pan. Tuna in olive oil works too — just drain thoroughly.
Cottage Cheese
Full-fat cottage cheese blended smooth adds moisture, creaminess, and protein to this tuna cakes recipe with cottage cheese. It acts as a binder alongside the eggs and prevents the cakes from being dry and crumbly. Don’t skip blending — visible curds affect the texture of the finished cakes.
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Eggs
Two eggs bind everything together and help the cakes hold their shape during cooking. Room temperature eggs blend more smoothly into the mixture.
Breadcrumbs
A small amount of breadcrumbs absorbs excess moisture and gives the cakes structure. Panko breadcrumbs give a slightly crispier exterior. Regular breadcrumbs work fine too. For a gluten-free version, use almond flour or gluten-free breadcrumbs.
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Dijon Mustard and Lemon Juice
Dijon adds a subtle tang that lifts the flavor of the tuna, and lemon juice brightens everything up. Both go into the mixture and you’ll notice a big difference in flavor if you skip either one in these easy high protein tuna cakes.
Green Onions and Garlic
Finely chopped green onions add freshness and a mild onion flavor. A clove of minced garlic adds savory depth. Both are mixed directly into the tuna cake mixture.
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Tips and Tricks
Drain the tuna as thoroughly as possible before mixing. Press it firmly in a strainer and pat with paper towels. This is the single most important step for cakes that hold together well.
Blend the cottage cheese completely smooth before adding it to the mixture. Lumps of cottage cheese make the texture uneven in these Cottage Cheese Tuna Cakes.
Refrigerate the formed cakes for 15 to 20 minutes before cooking. This firms them up and helps them hold their shape in the pan.
Cook over medium heat, not high. High heat browns the outside before the interior sets, which causes them to fall apart when flipped.
Pro Tips
Add a teaspoon of Old Bay seasoning to the mixture for a classic seafood flavor that pairs really well with the tuna in this tuna cakes recipe with cottage cheese.
Make a simple dipping sauce by mixing Greek yogurt, lemon juice, a little Dijon, and fresh dill. It pairs perfectly with these cakes.
Press each cake firmly before placing in the pan to make sure it holds together. A loose cake will fall apart when you flip it.
Use a non-stick skillet and don’t move the cakes until they’ve developed a proper golden crust — about 3 to 4 minutes per side.
Step-by-Step Instructions
- Drain 2 cans of tuna in water very thoroughly. Press firmly in a strainer and pat dry with paper towels.
- Blend ½ cup of full-fat cottage cheese until completely smooth.
- In a large bowl, combine the drained tuna, blended cottage cheese, 2 eggs, â…“ cup of breadcrumbs, 1 teaspoon of Dijon mustard, 1 tablespoon of lemon juice, 2 minced garlic cloves, 2 sliced green onions, salt, and pepper. Mix until fully combined.
- Form the mixture into 8 equal patties, pressing each one firmly together.
- Place the formed cakes on a plate and refrigerate for 15 to 20 minutes.
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
- Cook the tuna cakes for 3 to 4 minutes per side without moving them until deeply golden and crispy.
- Transfer to a paper towel-lined plate to drain briefly.
- Serve immediately with a dipping sauce, salad, or roasted vegetables.
Variations
Spicy version: Add ½ teaspoon of chili flakes or a dash of hot sauce to the mixture for heat in these Cottage Cheese Tuna Cakes.
Old Bay version: Add 1 teaspoon of Old Bay seasoning for a classic Maryland-style crab cake flavor applied to tuna.
Herb version: Add 2 tablespoons of fresh chopped dill or parsley to the mixture for a bright, herby flavor in this easy high protein tuna cakes recipe.
Gluten-free version: Swap the breadcrumbs for almond flour or certified gluten-free breadcrumbs. The texture is slightly different but still holds well.
Salmon version: Swap canned tuna for canned salmon for a richer, slightly more fatty cake with the same high protein profile.
How to Store
Store leftover Cottage Cheese Tuna Cakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for 2 to 3 minutes per side to bring back the crispy exterior. The microwave works too but the cakes will be softer.
These cakes freeze well. Place cooled cakes on a parchment-lined tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Why do my Cottage Cheese Tuna Cakes fall apart?
Usually too much moisture in the tuna or the mixture wasn’t chilled before cooking. Drain the tuna very thoroughly, refrigerate the formed cakes for 15 to 20 minutes, and cook over medium heat without moving them until the crust sets.
Can I bake these instead of pan-frying?
Yes. Bake at 400°F for 18 to 20 minutes, flipping halfway through. They won’t be as crispy as pan-fried but the flavor is still great.
Can I taste the cottage cheese in this tuna cakes recipe with cottage cheese?
No. Once blended and mixed with tuna, mustard, lemon, and seasonings, the cottage cheese is completely undetectable. It just adds moisture and protein.
How much protein is in each cake?
Each cake has approximately 14 to 16 grams of protein from the tuna, cottage cheese, and eggs combined, making these one of the highest protein quick dinners you can make.
Can I use tuna in olive oil instead of water?
Yes. Drain it very thoroughly and pat dry. Tuna in oil has more flavor and a slightly richer texture in these easy high protein tuna cakes.
Can I make these ahead of time?
Yes. Form the cakes and refrigerate uncooked for up to 24 hours, then cook fresh when ready. You can also cook them ahead and reheat in a skillet.
Can I air fry these Cottage Cheese Tuna Cakes?
Yes. Air fry at 375°F for 10 to 12 minutes, flipping halfway. Spray lightly with cooking spray for the best crispy exterior.
What dipping sauce goes best with these?
A Greek yogurt dipping sauce with lemon, Dijon, and fresh dill is the best pairing. Tartar sauce or a simple sriracha mayo also work really well.
Cottage Cheese Tuna Cakes
Equipment
- Non-stick skillet
- Blender
- large mixing bowl
- strainer
- spatula
Ingredients
Ingredients
- 2 cans tuna in water, drained very well 5 oz each
- 0.5 cup full-fat cottage cheese blended smooth
- 2 large eggs
- 0.33 cup panko breadcrumbs or regular breadcrumbs
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 2 stalks green onions, finely sliced
- 2 tbsp olive oil for pan-frying
- salt and black pepper to taste
Instructions
- Drain the tuna very thoroughly by pressing firmly in a strainer and patting dry with paper towels.
- Blend the cottage cheese until completely smooth.
- In a large bowl, combine the drained tuna, blended cottage cheese, eggs, breadcrumbs, Dijon mustard, lemon juice, minced garlic, green onions, salt, and pepper. Mix until fully combined.
- Form the mixture into 8 equal patties, pressing each one firmly together.
- Place the formed cakes on a plate and refrigerate for 15 to 20 minutes.
- Heat olive oil in a non-stick skillet over medium heat.
- Cook the tuna cakes for 3 to 4 minutes per side without moving them until deeply golden and crispy.
- Transfer to a paper towel-lined plate to drain briefly.
- Serve immediately with a dipping sauce, salad, or roasted vegetables.
Notes
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