Summer BBQ Tuna Cornbread Cakes Recipe

Let me introduce you to a little bite of summer heaven that’ll make your taste buds dance with joy! I’ve been whipping up these Summer BBQ Tuna Cornbread Cakes for years, and they’re always the first to disappear at cookouts. The secret? That perfect marriage of sweet cornbread with savoury tuna and a kiss of Old Bay seasoning. Want to know how easy they are to prepare ahead and what makes them the ultimate crowd-pleaser? Just wait until you hear about my special sauce…

Why You’ll Love These Summer Barbecue Tinned Tuna Cornbread Fritters

When summer rolls around, these tuna cornbread cakes become my go-to recipe for backyard gatherings.

They’re incredibly versatile and always disappear from the plate faster than I can make them!

You’ll love how these patties combine the protein-packed tuna benefits with the comforting southern charm of cornbread.

The herb and garlic tuna adds fantastic flavour without any fishy overwhelm, while the Old Bay seasoning brings that perfect summer kick.

Don’t worry about cornbread variations, either – this recipe works beautifully whether you stick with the suggested mix or use your favourite homemade version.

They’re budget-friendly too, making them perfect for feeding hungry crowds.

Best of all, you can prep these ahead of time and simply pan-fry them when guests arrive.

Casual, delicious, and impressive without the fuss!

What Ingredients are in Summer Barbecue Tinned Tuna Cornbread Patties?

When I’m planning to make these gorgeous tuna cornbread cakes for a summer barbecue, I always ensure my shopping list covers everything needed for these scrumptious treats. The combination might sound a bit unusual at first, but trust me, the marriage of cornbread’s sweetness with savoury tuna creates the most moreish little patties you’ll ever taste at a garden party.

• 1 (6 ounce) package buttermilk cornbread mix (Martha White Buttermilk Cornbread Mix suggested)
• 2/3 cup milk
• 2 tablespoons mayonnaise
• 3 spring onions, thinly sliced
• 3 large eggs, lightly beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Worcestershire sauce
• 2 (5 ounce) packages herb and garlic flavoured light chunk tuna in pouches (StarKist Tuna Creations suggested)
• 3 tablespoons butter
• 3 tablespoons vegetable oil

While the recipe suggests specific brands like Martha White for the cornbread mix and StarKist for the tuna pouches, don’t worry if you can’t find these exact ones. Any good quality buttermilk cornbread mix will work brilliantly, and as for the tuna, just look for herb and garlic flavoured options in your local shop.

The fresh herbs really make a difference in this recipe, so I wouldn’t recommend substituting dried parsley if you can help it. And that Old Bay Seasoning? Absolutely non-negotiable for that perfect summer flavour profile we’re aiming for!

[DIRECTIONS]:

How to Make these Summer Barbecue Tinned Tuna Cornbread Fritters

To bring these charming tuna cornbread cakes to life on your barbecue, I’ll start by baking the cornbread base. If you’re using a kamado-style BBQ or an Ozpig with an oven attachment, set it up for indirect cooking at around 220°C (that’s 425°F from our original recipe).

Mix your 1 packet (6 ounces) buttermilk cornbread mix with 2/3 cup milk, pour it into a small baking tin that’ll fit on your BBQ, and bake for about 15 minutes until it’s golden brown. Let it cool for 5 minutes on a wire rack, just enough time to prepare your other ingredients.

While the cornbread is cooling, combine 2 tablespoons mayonnaise, 3 thinly sliced spring onions, 3 lightly beaten eggs, 2 tablespoons chopped fresh parsley, 1 teaspoon Old Bay Seasoning, and 1 teaspoon Worcestershire sauce in a large bowl.

Crumble up 2 cups of your freshly baked cornbread (save any extra for nibbling, cook’s privilege), and gently fold it into your mayo mixture along with the 2 packets (5 ounces each) of herb and garlic flavoured tuna chunks.

Form this mixture into 8 patties, handling them gently as they’ll be a bit fragile.

For the final cooking, you’ve got a couple of brilliant BBQ options. The easiest is direct grilling using a cast iron plancha or fire plate if you have one, this gives you the steady heat needed without risking your patties falling through the grates. Using a Monolith Cast Iron Full Grid can enhance your grilling experience by providing excellent heat conduction.

Heat your plancha on the BBQ, add the 3 tablespoons butter and 3 tablespoons vegetable oil, then cook the patties for 2-3 minutes each side until they’re beautifully golden brown.

If you’re using a standard grill, I’d recommend placing a sheet of heavy-duty foil with small holes poked in it over your grates to create a more stable cooking surface.

The patties should develop a lovely crust while warming through, and you’ll get that gorgeous smoky flavour that only outdoor cooking can provide.

Summer Barbecue Tinned Tuna Cornbread Fritters Substitutions and Variations

Kamado BBQ Options:

• Use the fire plate (plancha) to cook patties just like the stovetop method.
• Try indirect grilling at medium heat (350-375°F) for 3-4 minutes per side.
• For smoky flavour, add wood chips and cook with indirect heat.

Ozpig & Big Pig Stove Options:

• Cook directly on the plancha surface instead of in a frying pan.
• Use the oven attachment to bake the cornbread first at 425°F.
• Try pot cooking the patties in a cast iron skillet on the cooking surface.

Pit Barrel Cooker Options:

• Use direct grilling over coals for 2-3 minutes per side.
• Place patties on the grill grate over medium heat.
• Cook in a cast iron skillet placed on the grill grate.

Substitutions and Variations

• Swap tuna for salmon, crab or smoked fish.
• Add diced bell peppers or jalapeños for colour and heat.
• Try different seasoning blends like Cajun or lemon-pepper.
• Use flavoured cornbread mix (jalapeño or cheese) for extra flavour.
• Make mini patties for appetiser portions.
• Add sweetcorn kernels or grated cheese to the mixture.
• Serve with sriracha mayo or avocado sauce for dipping.
• For the best grilling experience, consider using high-end charcoal like Monolith Virgin Hardwood Lump Charcoal, known for its quick ignition and long-lasting heat.

What to Serve with Summer Barbecue Tinned Tuna Cornbread Fritters

These delicious tuna cornbread patties deserve perfect companions to round out your summer barbecue meal.

I love serving mine with a crisp coleslaw or a simple cucumber salad for that invigorating contrast to the savoury cakes.

For dipping sauces, try a zesty remoulade, tangy tartar sauce, or even a sriracha mayo that complements the Old Bay seasoning in the patties.

These flavour pairings really make the seafood notes shine!

Grilled corn on the cob, watermelon slices, or a light potato salad are fantastic side dishes that maintain that casual summer vibe.

If you’re feeding a crowd, add some chilled sweet tea or lemonade to wash everything down.

Trust me, your guests won’t be able to resist coming back for seconds!

Final Thoughts

While I’ve enjoyed many seafood recipes over the years, these tuna cornbread cakes have quickly become one of my family’s summer favourites.

They’re not just delicious but packed with tuna benefits like omega-3s and protein that make me feel good about serving them.

Don’t be afraid to experiment with cornbread variations, too! I’ve tried jalapeño cornbread for a spicy kick and honey cornbread for a touch of sweetness.

Both were hits at our garden gatherings.

What I love most is how these humble ingredients change into something special.

They remind me that good food doesn’t have to be complicated—just thoughtfully prepared with love.

Give these a try at your next BBQ, and I bet they’ll become your go-to summer recipe!

Frequently Asked Questions

Can I Make These Tuna Cornbread Cakes in Advance?

Yes, I’d recommend you make ahead these tuna cornbread cakes for meal prep. I’d prepare and shape the patties, refrigerate them, then cook just before serving for the best texture and flavour.

How Long Do Leftover Tuna Cornbread Cakes Stay Fresh?

Imagine golden patties nestled in your fridge. I’d recommend eating your leftover tuna cornbread cakes within 2-3 days for the best flavour. Store them in an airtight container for ideal freshness tips on leftover storage.

Can I freeze the tuna cornbread cakes?

Yes, I can freeze the tuna cornbread cakes! For the best results in storing tuna, I’ll wrap them individually in cling film before freezing. My freezing tips: thaw overnight in the fridge before reheating them.

Are These Tuna Cornbread Cakes Child-Friendly?

I’ve found that these tuna cornbread cakes appeal to many children. The mild flavour and crispy texture fit children’s preferences well. For fussy eaters, I’d suggest involving them in meal preparation to increase their interest.

Can I cook these tuna cornbread cakes on a BBQ grill?

I’d recommend using a cast-iron skillet on your grill rather than direct grilling. These delicate cakes need even heat distribution for BBQ success. Apply grilling techniques such as medium heat zones.