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Stove-Top Tuna Cakes

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Stove-Top Tuna Cakes

Learn how to make easy, crispy tuna cakes.

 

Yield

8 servings

Prep

10 min

Cook

20 min

Ready

30 min

Stove-Top Tuna Cakes

Stove-Top Tuna Cakes

Ingredients

Amount Measure Ingredient Features
10 ounces tuna, canned
( 2 cans), drained, flaked
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1 package stuffing mix
Chicken Stove-Top
1 cup cheddar cheese
or Mozzarella, shredded
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¾ cup water
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1 carrots
shredded
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cup mayonnaise, light
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2 tablespoons sweet relish
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2 scallions, spring or green onions
optional, minced
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1 tablespoon lemon juice
optional
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salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
289 ml/g tuna, canned
( 2 cans), drained, flaked
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1 package stuffing mix
Chicken Stove-Top
237 ml cheddar cheese
or Mozzarella, shredded
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177 ml water
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1 carrots
shredded
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79 ml mayonnaise, light
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3E+1 ml sweet relish
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2 scallions, spring or green onions
optional, minced
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15 ml lemon juice
optional
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0 salt and black pepper
to taste
* Camera

Directions

Combine ingredients. Refrigerate 10 minutes.

Heat large heavy nonstick skillet on medium heat.

Scoop 1/3 cup portions of tuna mixture, in batches, to skillet.

Flatten into patties with back of spatula.

Cook 6 minutes or until golden brown on both sides, carefully turning after 3 minutes.

Repeat with remaining tuna mixture.

Variation

Substitute mozzarella cheese, green onions and lemon juice for the cheddar, carrots and relish.

For Easier Handling in the Skillet

Shape tuna mixture into patties as directed; place in single layer on baking sheet. Refrigerate 1 hour, then cook as directed.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Going to try them sounds good

happyzhangbo   

Let us know how it comes out. Happy Cooking :)

anonymous United States

Modified the recipe left out the carrots,relish, lemon juice and shallots and chopped up half a vidalia onion and half a bell pepper and mixed it in. Also it was sticking to my hands so I put about 8 saltine crackers in the food processor and pulse until powder then added them to the mix to form it up a bit. After I browned the cakes I then put them on a baking sheet and placed in the oven @375 for 12 minutes and they were wonderful!

anonymous

should i not cook the stuffing first?

anonymous   United States

No need to cook the stuffing. Think of it as fancy bread crumbs.

anonymous

Don't you need oil in the skillet

Catt United States

These turned out rly good. I only used 2/3 of the stuffing bc I wanted to taste the tuna more. Guess I could have added an extra can of tuna instead.

It’s hard to wrong with tuna cakes, so easy & so good and light & healthy.

Only added diced butter pickles & mayo though, the stuffing took care of the rest of the spices.

The instructions didn’t say if you put oil in the frying pan, or just cook them in a dry pan? If oil, how much?

They fell apart in the pan and I didn’t use any oil per the instructions. Next time I think I’ll bake them instead bc they didn’t really get too crunchy, just kinda mushy.

Jeremy

Without a binder mine fell apart and I did spray the pan with oil as they were burning without it. I would add at least 2-3 eggs to this mix. I’d probably add some sort of flour or cornstarch and then shallow fry the next time.

 

 

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 17030% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 527mg 22%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 24g
Vitamin A 4% Vitamin C 1%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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