Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Fresh tuna makes all the difference in this recipe and is worth the expense. Pulse it about 5 times in the food processor to finely chop.

Marge Perry
Recipe by Cooking Light October 1999

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
2 servings (serving size: 2 tuna cakes and 2 tablespoons mayonnaise)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill.

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  • To prepare tuna cakes, combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.

  • Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.

Nutrition Facts

345 calories; calories from fat 31%; fat 11.7g; saturated fat 2.6g; mono fat 4.2g; poly fat 3.3g; protein 41.8g; carbohydrates 16.2g; fiber 1.3g; cholesterol 65mg; iron 3.3mg; sodium 582mg; calcium 41mg.
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