Recipe by DaMama_rules
A recipe that you can easily change to suit your needs and what you have on hand.
Top Review by Soup Fly *
I originally reviewed this 5/2/07, but feel the need to come back and say I am so glad I found this recipe during Spring '07 PAC. I have made this so many times since then and it has become my go-to recipe for canned tuna, replacing tuna casserole by a wide margin. I half the recipe, except I only use 6 oz of tuna and keep the whole egg. I get 5 cakes out of the halfed recipe, which is plenty for our family of 3. I use Savory Herb Stove Top since that is what I usually have in the cabinet. I have made this both with and without onion and and cheese, just based on what I have available - it is always good no matter what!
- 16 ounces canned salmon (or jack mackerel) or 16 ounces canned tuna (or jack mackerel)
- 1 (6 ounce) box cornbread stuffing mix
- 1⁄3 cup mayonnaise (I use light)
- 3⁄4 cup water
- 1 egg, beaten
- 1 onion, finely chopped
- 1⁄2 cup shredded cheddar cheese or 1⁄2 cup mozzarella cheese