Stuffed Tuna Potato Cakes are what happens when you take your favorite Mediterranean pantry ingredients and turn them into something completely unexpected. Yukon Gold potato dough shaped into discs, stuffed with a filling of tuna in olive oil, sun-dried tomatoes, mozzarella, fresh basil, and parsley, pan-fried until deeply golden. Crispy on the outside, creamy and savory on the inside, and served with a spicy Calabrian chili aioli for dipping.
A Quick Look at the Recipe
✅ Recipe Name: Stuffed Tuna Potato Cakes
🕒 Ready In: ~ 35 minutes
👪 Serves: 10 servings
🍽 Calories: ~ 265 per serving (estimated)
🥣 Main Ingredients: Tuna, Yukon gold potatoes, sundried tomatoes, basil, parsley
👌 Difficulty: Easy
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These came together from a love of bold Mediterranean flavors and a lot of experimenting in the kitchen. Sundried tomatoes, good tuna in olive oil, fresh herbs, and melted mozzarella are all ingredients I reach for constantly and putting them inside a potato cake was one of those happy accidents that immediately became a permanent recipe.
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Why You'll Love This Recipe
The potato dough is the move. Mashed Yukon Golds mixed with flour, olive oil, and seasonings form a pliable dough that fries up crispy on the outside and stays creamy on the inside.
That sundried tomato and mozzarella filling. Bold, cheesy, and deeply Mediterranean in every bite.
The spicy Calabrian aioli on the side. Store-bought aioli with a teaspoon of Calabrian chili oil stirred in. It takes thirty seconds and is just incredible.
Stuffed Tuna Potato Cakes Video
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Ingredient Notes
Yukon Gold Potatoes: Their naturally buttery, creamy flesh mashes smoothly without becoming gluey or waterlogged the way russets can. The mashed potato is the dough in this recipe, so the potato's texture matters. The dough should feel soft and pliable but hold its shape when formed into a disc. If it is too sticky, add a little more flour, one tablespoon at a time.
Good Quality Tuna in Olive Oil: Tuna packed in olive oil is richer, more flavorful, and has a better texture than tuna packed in water. The olive oil it is packed in also adds to the richness of the filling. If you want fewer calories, tuna in water works, but drain it very well and add a drizzle of your own olive oil to the filling to compensate for the lost richness. Look for Italian or Spanish canned tuna in olive oil at specialty grocery stores or online. Once you try good quality canned tuna, you will not go back to the basic version.
Sundried Tomatoes: Add a concentrated, slightly sweet, intensely savory depth. Make sure they are the oil-packed variety rather than the dry-packed kind. Oil-packed sundried tomatoes are softer, more flavorful, and blend into the filling beautifully. If you love sundried tomatoes in a Mediterranean context, my Caprese Tuna Wrap uses them in a similar way.
Mozzarella: The mozzarella melts inside the potato cake as it fries and creates a creamy, slightly stretchy interior that holds the filling together and makes every bite satisfying.
Fresh Basil and Parsley: Fresh basil adds a sweet herby note that is very Italian Mediterranean and works beautifully with the sundried tomatoes and tuna. Fresh parsley adds a brighter, slightly grassy freshness alongside it.
Spicy Calabrian Aioli: Store-bought aioli with a teaspoon of Calabrian chili oil stirred in. Thirty seconds of effort and the result is a creamy, garlicky, slightly spicy dipping sauce that is the perfect accompaniment to the crispy potato cakes.
Pro tip
The Secret to Perfect Patties
Chill the formed cakes for 10 minutes before frying if you have time. A brief rest in the fridge firms them up slightly and makes them easier to handle in the hot oil without falling apart.
Substitutions & Variations
No sundried tomatoes? Finely chopped roasted red peppers work well as a substitute and add a similar sweet concentrated flavor. The filling will taste slightly different but still very Mediterranean.
No mozzarella? Fontina or provolone both melt beautifully and work well in this filling. Avoid anything too sharp or crumbly as it will not bind the filling the same way.
Want to make them lighter? Bake at 425F on a parchment lined sheet pan brushed with olive oil for 20 to 25 minutes, flipping halfway, instead of pan frying. You will not get quite the same golden crust but the filling and the garlic oil finish will still be excellent.
No Calabrian chili oil for the aioli? A teaspoon of harissa stirred into the aioli gives you a similar smoky heat. A few drops of sriracha works too in a pinch.
FAQ
Either the dough was too wet, the filling was too full, or the cakes were not sealed properly. Make sure the potatoes are well drained and the steam has evaporated before adding the flour. Seal the edges firmly with your fingers and chill the formed cakes for 10 minutes before frying. Also make sure the oil is fully hot before the cakes go in. Cold oil means the cakes will stick and break apart before they have a chance to form a crust.
Yes! Form the cakes and store them covered in the fridge for up to 24 hours before frying. They actually fry better slightly chilled as they hold their shape more firmly in the hot oil.
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⭐️ Recipe
Stuffed Tuna Potato Cakes
Ingredients
Potato dough
- 2 lbs Yukon Gold potatoes peeled and chopped (about 5 to 6 medium )
- 1 cup all purpose flour plus more if needed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Tuna filling
- 2 cans good quality tuna in olive oil drained
- ⅓ cup sundried tomatoes in oil chopped
- 1 cup shredded mozzarella
- 2 tablespoon fresh basil chopped
- 2 tablespoon fresh parsley chopped
- ¼ teaspoon salt or salt to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Garlic paprika finishing oil
- ¼ cup extra virgin olive oil
- 2 garlic cloves crushed
- ½ teaspoon paprika
Spicy Calabrian aioli
- Store bought aioli
- 1 teaspoon Calabrian chili just the oil
For frying
- ⅓ cup Extra virgin olive oil
Instructions
Make the potato dough
- Peel and chop the Yukon Gold potatoes into even pieces. Add to a large pot of well salted cold water and bring to a boil. Cook for 15 to 20 minutes until completely soft and a knife slides through with no resistance. Drain well and return to the hot pot. Let them sit for 1 minute so the residual steam evaporates and the potatoes dry out slightly.2 lbs Yukon Gold potatoes
- Mash with a potato masher until completely smooth. Let the mash cool for a few minutes so it is warm but not scalding before you work it with your hands.
- Add the flour, olive oil, salt, paprika, garlic powder, onion powder, and black pepper to the mashed potato. Work together with your hands until a smooth pliable dough forms. It should hold its shape when pressed but not be sticky. If it is too sticky add flour one tablespoon at a time until it comes together.1 cup all purpose flour, 1 tablespoon extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, 1 teaspoon salt
Make the tuna filling
- In a medium bowl combine the drained tuna, chopped sundried tomatoes, shredded mozzarella, fresh basil, fresh parsley, salt, garlic powder, and onion powder. Mix until everything is evenly distributed. The filling should be cohesive enough to hold together when scooped.2 cans good quality tuna in olive oil, ⅓ cup sundried tomatoes in oil, 1 cup shredded mozzarella, 2 tablespoon fresh basil, 2 tablespoon fresh parsley, ¼ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder
Form the cakes
- Take about a ⅓ cup of potato dough and flatten it into a disc, roughly three-quarters of an inch thick, in the palm of your hand. Place two tablespoons of the tuna filling in the center of the disc. Carefully fold the edges of the dough up and around the filling, pressing to seal completely. Gently flatten the sealed ball into a disc shape again, about half an inch thick. You can also lightly flour your hands to make it a little easier. Repeat with the remaining dough and filling.
- If the filling pushes through the dough at any point, simply patch it with a small piece of extra dough and press to seal. For the firmest cakes, place them on a plate and refrigerate for 10 minutes before frying.
Fry the cakes
- Heat a generous pour of olive oil in a large skillet over medium heat. The oil should come about a quarter inch up the side of the pan. Once shimmering add the potato cakes in a single layer without overcrowding. Work in batches.⅓ cup Extra virgin olive oil
- Cook for 3 to 4 minutes per side without moving them until deeply golden and crispy on the outside. The cakes will release naturally from the pan when they are ready to flip. If they are sticking, they need more time. Carefully flip and cook for another 3 to 4 minutes until equally golden on the other side.
Make the finishing oil and aioli
- Combine the olive oil, crushed garlic, and paprika in a small bowl. Set aside. In a separate small bowl stir the Calabrian chili oil into the store bought aioli until combined. Set aside.¼ cup extra virgin olive oil, 2 garlic cloves, Store bought aioli, 1 teaspoon Calabrian chili , ½ teaspoon paprika
Brush and serve
- Remove from the pan and immediately brush each cake generously with the garlic paprika oil while still hot. The heat of the cake blooms the garlic and paprika and the oil soaks into the crust beautifully. Top with a little extra fresh parsley and serve immediately with the spicy Calabrian aioli on the side.
Did you make this recipe? Let me know!