Tuna Fish Cakes

Tuna Fish Cakes

44

"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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Ingredients

26 m servings 352 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 900 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • 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

44
  1. 52 Ratings

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Most helpful positive review

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....

Most helpful critical review

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!

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....

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

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. ...

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 ca...

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.

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.

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

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!

It would get 5 stars except I sub/added some things otherwise I'm sure it would be great as is. Okay here goes. I usually make my own version but decided to try something a little different toni...