Entrée

Tuna Fish Cakes

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prep time

10 min

total time

26 min

makes

4 servings, 2 tuna cakes (203 g) each

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kraft

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What You Need

2 cans (170 g each) white tuna in water, drained, flaked

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

3/4 cup water

1 cup Kraft Mozza-Cheddar Shredded Cheese

1 carrot, shredded

1/4 cup Miracle Whip Original Spread

2 Tbsp. sweet pickle relish

Make It

MIX all ingredients. Refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use small ice cream scoop to add 1/4-cup portions of tuna mixture, in batches, to skillet.

FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

kraft kitchens tips

Substitute

Substitute 1 cup Kraft Part Skim Mozzarella Shredded Cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the Kraft Mozza-Cheddar Shredded Cheese, carrots and pickle relish.

For Easier Handling in the Skillet

Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

Special Extra

Serve with Kraft Cocktail Sauce or Kraft Tartar Sauce.

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rating

Last time I checked, tuna was not a vegetable.
posted by Twiily | on 9/23/2012

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As I mixed together the ingredients I had my doubts, but I was pleasantly surprised at the turn out! Quick, easy and tasty!
posted by CarolAnnie68 | on 4/11/2012

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We absolutely loved it! my toddler wouldn't make tuna and after this she loved it, i will do them again!
posted by a cook | on 2/22/2012

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I did refridgerate them first so that helped keep their shape. With being formed into patties and fried, one would expect to have the insides a little more firmer rather than mush..It was like eating burger with tuna and mayo inside, I think skip the carrots and relish and add more cheese instead.
posted by a cook | on 1/6/2012

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Loved it. Very easy and delicious.
posted by sherrykelly0402 | on 3/21/2011

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I added a little extra water and stirred with a fork, then let it set in the fridge a few hours. The extra water was absorbed by the stuffing and they stayed together very well. I split the batch and did half in a pan and the other half in the oven as suggested. I packed it in and they came out great! 350 about 25-30min. Will make in the oven again!
posted by a cook | on 2/5/2011

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These are delish....! Even people who are not fond of fish really enjoy these. They are light and flavourful and easy to make and they are one of my favourite meals in the summertime.
posted by debrawaring | on 12/7/2010

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they werew alright, fell apart easily and didn't hold much shape, definatly going to try and refrigerate first next time. Best advice i can offer USE A NON STICK PAN.
posted by 1smile | on 10/20/2010

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I refridgerated for an hour and added green onions. Very good. Even my 1 year old ate them!
posted by CCanam | on 9/14/2010

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My family loves these fish cakes! However, you need a pan that doesn't stick and slow heat to prevent them from falling apart or sticking. But it is worth the effort to watch my teenager wolf down something that is healthy and ask for more!
posted by bizpod | on 5/27/2010