Coppola Feast

Tuna Cakes

Flavorful Recipes

Tuna Cakes with Lemony Artichoke Hearts and Asparagus paired with Diamond Collection Chardonnay

A plate with tune cakes, lemon wedges and a artichoke hearts and asparagus melody.


15min Prep, 15min Cook, 30min Total


  • 3 (12-oz) cans wild-caught tuna in water, drained
  • 2 large eggs, lightly beaten
  • 1 tsp lemon zest
  • ¾ cup whole wheat seasoned breadcrumbs
  • 3 Tbsp olive-oil mayonnaise
  • 2 tsp dried dill
  • ½ tsp kosher salt
  • 3 Tbsp olive oil


  1. Gently combine first 7 ingredients; shape into 12 (1-inch-thick) patties.
  2. Cook, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes per side or until browned and firm.

Side Dish Ingredients

  • 3 (9-oz) pkg frozen artichoke hearts
  • ¾ lb asparagus, trimmed
  • ¼ cup shredded Parmesan cheese
  • 3 Tbsp lemon juice
  • 2 Tbsp olive oil

Side Dish Instructions

  1. Steam artichokes and asparagus in a steamer basket over simmering water in a Dutch oven 10 to 12 minutes or until tender.
  2. Combine artichokes, asparagus, and remaining ingredients in a bowl; toss. Season with salt and pepper to taste.


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