Total Time
26mins
Prep 10 mins
Cook 16 mins

This Tuna Cake recipe is from the Kraft Food & Family Magazine Spring 2008 Edition. They are simple and easy to make. Using Stove Top Stuffing Mix gives this a perfectly seasoned taste. Please try them......the are delicious ! The only thing I did not add was the shredded carrots, because I didn't have any on hand. Also they suggested to use an Ice Cream scoop to make evenly portioned cakes. I also might suggest to dip them in flour before frying. It might help keep them together.

Ingredients Nutrition

Directions

  1. Mix all ingredients together in a bowl. Cover the bowl and refrigerate for 10 minutes.
  2. Heat large nonstick skillet sprayed with cooking spray on mediuim heat.
  3. Scoop tuna mixture, using about 1/3 cup for each cake. Gently flatten with spatula.
  4. Cook 3 minutes on each side or until they're golden brown on both sides, turning cakes over carefully.

Reviews

(3)
Most Helpful

This was very yummy! A great way to use up some stuffing. Thanks for the recipe!

EyesForASkinnyFuture August 30, 2009

This is a different idea for tuna and so easy. I baked my cakes in a 350 degree oven for about 30 minutes instead on the stove top. I did spray my pan with a cooking spray so they would not stick. My grown son is a very picky eater and is always asking for these. He doesn't know they have shredded carrots in them.

Chef 1619 August 26, 2009

When I was looking for tuna cake recipes, I chose this one because I just happened to have a box of stuffing in the cupboard. They're very easy to make and quite tasty! I found them to be a bit dicy to flip as they don't stay together as well as cakes using mashed potatoes, but if you're careful, you'll be rewarded with nicely shaped, yummy cakes! I got 8 cakes from this, each about 2.5 to 3" in diameter.

Kathleen Constance October 11, 2008

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