Tuna Fish Cakes Recipe - Allrecipes.com
Tuna Fish Cakes Recipe
  • READY IN 26 mins

Tuna Fish Cakes

Recipe by  

"Thanks to stuffing mix, these simply divine tuna cakes stay crispy golden on the outside and deliciously simple on the inside."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    26 mins


  1. Mix all ingredients. Refrigerate 10 minutes.
  2. Heat large nonstick skillet sprayed with cooking spray on medium heat. Use small ice cream scoop to add 1/4-cup portions of tuna mixture, in batches, to skillet.
  3. Flatten into patties with back of spatula. Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes.
Kitchen-Friendly View


  • Substitute: 1 cup KRAFT Part Skim Mozzarella Shredded Cheese, 1/2 cup chopped green onions and 1 tablespoon. lemon juice for the KRAFT Mozza-Cheddar Shredded Cheese, carrots and pickle relish.
  • For Easier Handling in the Skillet: Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2010

I made this one night while snowed in and didn't have much but tuna to eat. Mt husband and I loved it! It turned out just right. I followed the recipie only took out the carrots and added onion. I will make this again!

Most Helpful Critical Review
Dec 07, 2010

Not the best tuna cakes ever but definitely not bad. They need a sauce/dip of some kind - I serve them with tartare sauce, or a garlicky tzatziki also works well. Very quick and easy. Thanks!


52 Ratings

Feb 20, 2010

Very good. Husband really liked them. The only change I made was to add some onion. Will be making them again. Thanks

Jan 25, 2010

I tried this recipe. It was good, but I am not a big fan of pickle relish so I left that out along with the carrots. Instead, I used 1/4 cup of chopped bell peppers and 1/4 cup chopped onion. Also I used cholesterol free mayo instead of the miracle whip salad dressing. Yummy!

Sep 09, 2010

These were good, although I made a few changes. I used mild chedder and reduced it to 3/4 cup. Used italian bread crumbs instead of stove top and only used 1/2 cup water. Also, instead of the carrot, I diced up one small onion and used mayo instead of miracle whip.

Mar 18, 2010

i did doctor it up a bit with some added red peppers chopped small and breaded it with crushed crackers. also instead of water i used liquid in tuna can for added flavor.

May 04, 2010

These tuna fish cakes were very tasty. I added in some chopped onion, as others had suggested. The only minor problem was that the cakes didn't stay intact on the pan. But! It was a great recipe.

Mar 17, 2010

i made them n they were great but i replaced relish with diced onions n i was low on mayo so i used a little bit of ranch dressin very tasty


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 900 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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