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    Tuna Cakes

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on September 19, 2006

      Yum! I substituted the 1/2 teaspoon mustard powder for 1/2 teaspoon rice vinegar and the 1/4 teaspoon salt for 1/4 teaspoon light soy sauce for a more oriental taste. I got 6 smallish patties. Went down a storm, and I've already been asked to make them again! A must-try recipe!

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    • on August 15, 2010

      I made a small batch like this and they were ok but I feel they needed to replace the Worcester with Soy Sauce, keep the mustard and add a half teaspoon of white pepper [or black but I prefer white] and i used panko flakes. The original recipe was good but it needed something extra :)

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    • on August 15, 2007

      I am so sorry to say these did not work for me. They did not have much flavor, even though I used seasoned breadcrumbs from the gourmet store and seasoned salt in place of the regular. Also, they were dry and prone to falling apart, even with the addition of an extra egg as Barbara Polowetz suggested and some milk.

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    • on April 27, 2005

      Excellent recipe. However, I did need to add 2 jumbo eggs to bind everything instead of 1 large egg and I let it sit in the frig for about 1/2 before shaping into patties. DO try this recipe!

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    • on August 06, 2004

      Added some corn and served it over English muffins with tartar sauce on top. Good meal.

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    Tuna Cakes. Recipe by cookiedog

    Tuna Cakes

    By cookiedog
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    Nutritional Facts for Tuna Cakes

    Serving Size: 1 (90 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 189.7
     
    Calories from Fat 38
    20%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.1 g
    5%
    Cholesterol 73.1 mg
    24%
    Sodium 556.6 mg
    23%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 1.2 g
    5%
    Sugars 1.9 g
    7%
    Protein 16.7 g
    33%
    Detailed Nutrition Values About Nutrition Info
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