Tuna Cakes with Creole Mayonnaise

Southern Living
These Tuna cakes with Creole Mayonnaise make an easy and appetizing dinner.
Makes 8 servings


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2 (12-oz.) cans solid white tuna in spring water, drained well*
1 1/4 cups Italian breadcrumbs
2 large eggs, lightly beaten
2 teaspoons lemon zest
2 teaspoons Dijon mustard
1 cup mayonnaise, divided
1 1/4 teaspoons Creole seasoning, divided
1/4 cup olive oil
1 teaspoon lemon juice


Total: 36 Minutes

1. Drain and rinse tuna. Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 cup mayonnaise, and 1 tsp. Creole seasoning. Shape mixture into 8 (3-inch) patties.

2. Cook 4 patties in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden; drain on paper towels. Repeat with remaining tuna cakes and oil.

3. Combine lemon juice and remaining 2/3 cup mayonnaise and 1/4 tsp. Creole seasoning. Serve with hot tuna cakes.

*5 (5-oz.) cans solid white tuna in spring water, drained well, may be substituted.

Created date

February 2011