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    You are in: Home / Recipes / Summer Tuna Cakes Recipe
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    Summer Tuna Cakes

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on May 23, 2008

      I made 1-1/2 recipes and didn't bother trying to make these into patties; I just threw it into a greased 9x13 pan, baked for 30 minutes at 400F, and cut it into 8 pieces. This makes it a great WW recipe!

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    • on April 16, 2008

      These really were delicious-but it took some skill to make it work! I'll mention how I made them; hopefully they'll help someone else! I used one can of tuna to make 2 patties. I did add the salt to the zucchini & soaked up as much moisture as I could, but when I formed the patties, they still seemed too wet. So I squeezed the moisture again (after I'd added the rest of the ingredients-I added 1 tbsp parmesan cheese, garlic powder & used 2 tbsp Eggbeaters). Then when I formed patties again, they were much drier & easier to handle. I cooked them on medium in olive oil spray for about 4 mintues for each side. I was nervous they weren't going to hold, as some cracks were forming, but as long as I was gentle with them, it was fine! I topped them with a little fat free mayo, no tomato, a little mustard & 1/2 slice turkey bacon for a kick. A great low carb meal! Thanks for sharing!

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    • on January 06, 2006

      Absolutely wonderful, don't change a thing.

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    • on April 23, 2004

      I followed this recipe as written. Drained the zucchini, but my tuna cakes fell apart. The taste was good, but they were not cakes, they were crumbs.

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    • on April 07, 2004

      These were great! I was looking for something high-protein and low-carb and these were perfect. Didn't have any lemon juice :-(, so I used curry powder to make up for some of the lost flavor. Also didn't feel like dealing with onions so just added a dash of onion powder. These were great and I don't feel full or heavy after eating them! Will take one or two for lunch tomorrow too. Thanks!!

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    • on April 01, 2004

      New TUNA favorite at our house. This was easy to make, tasty, and very low carb. My husband doesn't care about that stuff...he says it is real good...make it again. I used extra virgin olive oil and they came out crispy, but not heavy. I suggest that you add the salt directly to the grated zucchini so that it draws the water out. Then drain and wrap in paper towel and squeeze. Then add the dry zucchini to the rest of the ingredients. Super recipe...thanks!

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    Nutritional Facts for Summer Tuna Cakes

    Serving Size: 1 (300 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 372.5
     
    Calories from Fat 207
    55%
    Total Fat 23.0 g
    35%
    Saturated Fat 4.4 g
    22%
    Cholesterol 187.8 mg
    62%
    Sodium 399.6 mg
    16%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.8 g
    15%
    Protein 32.1 g
    64%

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