Chipotle Tuna Cakes with Creamy Avocado Citrus Slaw

Smoky chipotle meets fresh tuna in these juicy cakes that rise to a creamy avocado citrus slaw. Ideal for a quick weeknight dinner, they pack a protein punch without the fuss. Dive in for a burst of flavor and a wholesome, satisfying meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450 g) fresh tuna steak, finely diced
• ½ cup panko breadcrumbs (or crushed whole‑wheat crackers)
• 1 large egg, lightly beaten
• 2 tbsp mayonnaise (or Greek yogurt)
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• ½ tsp chipotle powder
• ¼ tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh cilantro
• 1 tbsp extra‑virgin olive oil, for searing
• For the slaw:
• 1 cup diced avocado
• 1 cup finely chopped cucumber
• ½ cup shredded carrots
• ¼ cup thinly sliced red cabbage
• 1 small orange, segmented
• 1 lime, juiced
• 2 tbsp plain Greek yogurt
• 1 tsp honey
• 1 tbsp chopped fresh mint or cilantro
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200 °C) if you prefer baking, otherwise use a stovetop skillet.
2. In a large bowl combine the diced tuna, breadcrumbs, beaten egg, mayonnaise, lemon juice, smoked paprika, chipotle powder, cayenne, salt, pepper, and cilantro.
3. Mix gently until the tuna is moistened and evenly coated but not over‑mixed.
4. Form the mixture into eight equal patty‑shaped cakes, pressing the edges firmly to hold together.
5. Heat the olive oil in a large skillet over medium heat. Cook the tuna cakes 4‑5 min on each side until browned and just cooked through; or transfer to a baking sheet and bake 12‑15 min, turning halfway.
6. While the cakes brown, whisk together the avocado, cucumber, carrots, cabbage, orange segments, lime juice, yogurt, honey, herbs, salt, and pepper until well combined.
7. Divide the slaw into four serving bowls, spooning it around the tuna cake on each plate.
8. Serve immediately with extra lime wedges on the side for an added citrus zing.
9. Optional: drizzle a little extra smoked paprika or hot sauce over the pancakes for extra heat.

Chef's Note

Pro tip: For a crispier exterior, press a little extra panko into the cakes before cooking and finish them in a hot oven for the last 2 minutes.

Make-Ahead Tips

The avocado citrus slaw can be prepped up to 2 days in the fridge; just give it a quick toss before serving. Tuna cakes remain fresh for up to 24 h when stored in an airtight container.

Substitutions

Swap fresh tuna for canned tuna in brine or water for a convenient alternative. For a dairy‑free version, use a non‑dairy mayo or mashed avocado in place of Greek yogurt.