Total Time
36 Mins
Makes 8 servings

These Tuna cakes with Creole Mayonnaise make an easy and appetizing dinner.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

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Ratings & Reviews

Katrna's Review

May 14, 2011

peaches09's Review

April 18, 2011
I, too, was disappointed. The texture of the patties was soft rather than crisp on the outside, which we prefer. The patties had too much breading (1-1/4 cups) and little taste of tuna. The sauce was okay, but not special. I prefer our old tuna croquettes recipe.

LouiesMom's Review

April 12, 2011
Mediocre cakes and mediocre sauce. I didn't find these spicy enough and didn’t care for the texture, which I found too soft. Some celery, onions and/or peppers would have helped the texture issue. I also thought the sauce was boring. Would have to do quite a bit of modifying to make these worthwhile. I used Emeril's Essence for my seasoning, which may not have been the best choice, although I love it for seasoning everything else. I did like the idea of the lemon zest/juice, the Dijon and the Creole seasoning, but I'm not sure if I would try these again.