Tuna cakes made with Creole flavours

Today’s Beauty Eats recipe is about healthy food that’s also bursting with flavour. If you’re a new reader, you might be wondering what the Beauty Eats series is all about. The image on the left sums it up perfectly – it’s all about eating skin-friendly ingredients in delicious ways. You can view more recipes from this series here.

You know those days when you have no idea what to make for lunch or dinner because you don’t have enough ingredients at home? Like the day before you end up going to the grocery store? Well, today was one of those days for me. I was planning on heading out to the market, but the weather had other plans. So, there I was staring at my pantry and wondering what I could do with a few cans of tuna and a head of lettuce in the fridge. And then it dawned upon me – tuna cakes! Mini tuna cakes to be precise…since they are definitely cuter! Read on for the recipe and see what Connie from the Beauty Nerd has to say about this dish.



Tuna cakes may not be as good as crab cakes, but like all other “cakes” they are easy to prepare and you can always experiment with different flavours. All you need to do is mix up a few flavours with the fish, add some breadcrumbs and you’re ready to go. Oh, and of course the eggs to hold your lovely cakes together.

This week I took some inspiration from Cajun cooking and added corn and creole seasoning to the dish. If you haven’t had creole seasoning before, it’s just a blend of spices such as onion powder, garlic powder, oregano, thyme, paprika or cayenne, black pepper and ground celery seed. It’s a great way to add a flavour boost to any dish and can also be used in soups and stews. If you’re wondering where to find it, it’s usually available at most large grocery stores, but you can also order it online from My Spice Sage.

Now we all need some greens, so the tuna cakes are paired with a light lettuce and red onion salad with a lime juice dressing. To top it all off, there’s also with a creamy creole yogurt sauce. Doesn’t that sound delicious? Here’s how to make it…..

Beauty Eats-Tuna cakes with Creole flavours
Recipe type: Appetizer, Main
Prep time: 
Cook time: 
Total time: 

Serves: 2

Tuna cakes
  • 200 g canned tuna, drained
  • ⅓ cup frozen corn, thawed
  • 4 cloves garlic, minced
  • 1 egg
  • 1 tsp creole seasoning
  • pinch of chili powder
  • ½ cup wholewheat breadcrumbs
Yogurt sauce
  • ⅓ cup probiotic yogurt
  • ⅓ tsp creole seasoning
  • 2 cups lettuce, roughly torn
  • 1 small red onion, sliced thinly
  • ¼ lime, juiced
  • 1 tbsp extra-virgin olive oil
  • salt and pepper to taste

  1. Mix the tuna, corn, egg, creole seasoning, garlic, breadcrumbs and salt and pepper. Form small patties by hand and set aside.
  2. Heat a little oil in a frying pan on medium-low heat (enough to cover the pan). Add the tuna cakes to the pan once the oil is hot. Shallow fry for 2-3 minutes on each side. Drain the tuna cakes on a paper towel once done.
  3. Mix the yogurt, creole seasoning and salt to make the yogurt sauce.
  4. Mix the olive oil, lime juice and salt/pepper in a medium sized bowl. Add the torn lettuce and onion slices. Toss well.
  5. Plate the dish by laying the tuna cakes on the salad. Top with the yogurt sauce.



If you’re looking for a good lunch item to fight ageing (yup, you heard me right), this is the perfect recipe for you.  Don’t believe me?  Take a look at these ingredient credentials…

Tuna –  Thanks to tuna’s rich content in omega-3 fatty acids, selenium, niacin and vitamin B6, tuna can help prevent inflammation and reduce the appearance of wrinkles.

Garlic -  Garlic contains compounds that keep inflammation at bay. One ounce of garlic contains about 15% of the recommended daily value of vitamin C, which is responsible for stimulating collagen production and boosting the effectiveness of other antioxidants!

Red Onion –  Don’t discount onions as just a flavor enhancer in your recipes! Onions contain vitamin C, quercetin and isothiocyanates, which help calm inflammation. These antioxidants also protect against the degradation of collagen – the support structure in your skin. If you have acne, onions also contain chromium that will help your fight off those pesky zits!

Probiotic yogurt –  If you too, suffer from skin sensitivities, try adding probiotic-rich foods to your diet. New studies are demonstrating probiotics’ ability to strengthen the skin barrier, making it more resilient against potential irritants.

Lime juice –  Lime juice is loaded with Vitamin C which is responsible for collagen formation.  Vitamin C, of course is also a stellar antioxidant that prevents free radical damage to the skin.

Don’t be shy- leave a comment!

  1. Asiya says:

    These looks great! Can’t wait to try them…just need to get some creole seasoning or figure out how to make it out of the stuff I have…

  2. kankana says:

    Love fish cake but never tried with canned tuna though. In my wish list now :)

  3. I love tuna cakes. Yours look crunchy and gorgeous and I like the yoghurt sauce

  4. Very nice, Divya! I’ve made a version with salmon, much in the same circumstance as you described, but they turned out amazing. Which reminds me, I have three in the freezer…it will make a great appetizer for my nephew for Sunday dinner. Hope you didn’t suffer too much from the storm. I’m just about to head out to shovel the side walk and drive way! Yipeee!

  5. Love love love tuna — never thought of making it into crab cakes alike :) Very drool-worthy! Perfect for evening snack ;)

  6. I love fish cakes! I make them with salmon, but using tuna is a great idea – I’ll have to try it!

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