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.
- 2 (6 ounce) cans light chunk tuna in water, drained, flaked
- 1 (6 ounce) packagestove top chicken flavor stuffing mix
- 1 cup shredded cheddar cheese
- 1⁄2 cup shredded carrot
- 1⁄3 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 3⁄4 cup water
- Mix all ingredients together in a bowl. Cover the bowl and refrigerate for 10 minutes.
- Heat large nonstick skillet sprayed with cooking spray on mediuim heat.
- Scoop tuna mixture, using about 1/3 cup for each cake. Gently flatten with spatula.
- Cook 3 minutes on each side or until they're golden brown on both sides, turning cakes over carefully.
This was very yummy! A great way to use up some stuffing. Thanks for the recipe!
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.
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.