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In The Kitchen With Coby | Tuna Cakes

Chef Coby Smith of The Hope Bistro at the CARTI Cancer Center in Little Rock makes tuna cakes with a garlic aioli.


  • 1 lb. canned tuna, liquid removed
  • 2 TB diced red bell pepper
  • 2 TB diced green onion
  • 12 butter crackers, crushed
  • ½ cup mayo
  • 1 TB lemon zest
  • Juice from 1 lemon
  • 1 cup flour
  • 4 eggs with 1 quart milk whisked together
  • 4 cups panko bread crumbs or plain bread crumbs


  1. Open can or packet of tuna, squeeze any liquid into mixing bowl.
  2. Add diced bell pepper, sliced green onions, crushed butter crackers, zest and juice of one lemon and mayo.
  3. Mix together until well blended.
  4. In three separate dishes, add flour, egg/milk mixture and panko bread crumbs.
  5. To begin making the cakes, divide mixture into four equal portions, forming into balls.
  6. Pack the mixture firmly, and gently flatten into patties, similar to making hamburger patties.
  7. Take the tuna patties and dredge them in the flour, then egg/milk wash and finally the bread crumbs. Repeat until all of the patties are complete.
  8. In a medium-hot sauté pan, sauté the tuna cakes until gold brown.
  9. Enjoy!