Best Tuna Cakes made with Hellmann’s Mayonnaise
I grew up in Maryland, where crab cakes are a standard by which all seafood is judged. While we don’t keep fresh crab on hand at home, I like to recreate a Maryland-style seafood favorite using canned tuna. These tuna cakes are simple, family-friendly, and perfect for summer. They turn ordinary pantry staples into a satisfying meal the kids can help make, and they deliver plenty of flavor with minimal fuss.
A small secret lifts these tuna cakes above the ordinary: prepared mustard. I mix a little mustard into the Hellmann’s mayonnaise for a bright, tangy note that complements the tuna without overwhelming it. This mayo-and-mustard combination works well as both an ingredient and a dipping sauce—try it with chicken nuggets, roasted vegetables, or on top of the patties themselves.
Hands-On Tuna Cakes
- 2 cans of tuna (white albacore preferred), drained
- 1/4 cup Hellmann’s Mayonnaise
- 1/3 cup chopped celery (optional, for crunch)
- 1/3 cup chopped onion (optional, for flavor)
- 1 large egg, beaten
- 1/2 cup plain or seasoned breadcrumbs (more if needed)
- 2 teaspoons prepared mustard (adjust to taste)
- Salt and freshly ground black pepper, to taste
Combine the drained tuna, Hellmann’s mayonnaise, chopped celery and onion (if using), beaten egg, breadcrumbs, mustard, salt, and pepper in a bowl. Gently mix the ingredients with clean hands, being careful not to overwork the tuna—leave some lumps for texture. Mixing by hand is a great way to include kids in the cooking process; forming the mixture into patties is an easy, hands-on task for little helpers.
Shape the mixture into evenly sized patties. Heat a skillet over medium to medium-high heat and add a small amount of oil or butter. Cook the patties for about 3–4 minutes per side, or until they are golden brown and heated through. Cooking time will vary slightly with thickness; aim for an internal temperature that feels hot and flaky. For a crispier exterior, press the patties gently while cooking and avoid overcrowding the pan.
Serve the tuna cakes on toasted buns with lettuce, tomato, and a smear of the mayo-mustard sauce, or plate them as an entrée alongside a simple salad, roasted vegetables, or seasoned fries. We enjoy dipping ours in Hellmann’s Dijonnaise for an extra layer of flavor, but plain Hellmann’s mixed with mustard also makes a great accompaniment.
Leftovers store well: refrigerate cooked patties in an airtight container for up to two days. To make ahead, form patties and freeze them uncooked on a tray until solid, then transfer to a freezer-safe bag for up to one month; cook from frozen, adding a few extra minutes per side. If you prefer a lighter version, substitute Greek yogurt for part of the mayonnaise, or bake the patties at 400°F (200°C) for 12–15 minutes, flipping once, until golden.
These tuna cakes are an easy, adaptable recipe that honors Maryland’s seafood spirit without needing fresh crab. They are kid-friendly, quick to prepare, and perfect for casual dinners or backyard gatherings. Enjoy the simplicity and the bright flavor that Hellmann’s Mayonnaise and a touch of mustard bring to this classic pantry-based dish.