Thanks to stuffing mix, these simply divine tuna cakes stay crispy golden on the outside and deliciously simple on the inside.

  • PREP: 0 hr(s). 10 min / Total: 0 hr(s). 26 min
  • PHOTOS: 1 Add your photo
  • Servings: 4 servings, 2 tuna cakes (203 g) each

Courtesy of:kraft

What you need

 
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Make It

  • Step 1

    Mix all ingredients. Refrigerate 10 min.

  • Step 2

    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.

  • Step 3

    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 Kitchen Tips

  • SUBSTITUTE

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

Ratings & Reviews

Ratings

Reviews

Last time I checked, tuna was not a vegetable.

09/23/2012

As I mixed together the ingredients I had my doubts, but I was pleasantly surprised at the turn out! Quick, easy and tasty!

04/11/2012

We absolutely loved it! my toddler wouldn't make tuna and after this she loved it, i will do them again!

02/22/2012

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.

01/06/2012

12/12/2011

Loved it. Very easy and delicious.

03/21/2011

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!

02/05/2011

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.

12/07/2010

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.

10/20/2010

I refridgerated for an hour and added green onions. Very good. Even my 1 year old ate them!

09/13/2010

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!

05/27/2010

fell aapart and stuck to the skillet. Did not look or taste appetizing. will not make again.

03/16/2010

Easy way to get serve fish for supper

02/17/2010

Super easy & kids loved them, tasted great! I will make them again.

01/10/2010

This recipe makes a LOT of cakes, but it was simple and they tasted great! I added 2 eggs to the mixture, and after mixing I refrigerated it 10 mins., as per the instructions, then make the cakes and refrigerated them for at least an hour. Cook on a med-high heat and don't turn too early...then they don't fall apart.

01/10/2010

01/08/2010

01/07/2010

I made it and it tasted good, but mine did not take the shape of the ones in the picture, I had a hard time keeping them stuck together, they fell apart as I cooked them, so looked like a pile of mush, not very appealing, but like I said they did taste good.

01/05/2010

I took the egg suggestion and added two eggs instead of only one. I scooped into greased muffin tins then flattened a bit with bottom of cup. They stayed together and baked well for 25 min at 350 degrees

11/20/2009

I love tuna, and these tuna cakes were great!!!! So easy and great flavor, I had no problem with them staying together, letting them sit in the fridge before molding is key.

11/18/2009

Tuna fish cake Did not stick together did everything recipe called for . End result I broiled them very tasty. I would give this recipe a second chance.

11/12/2009

I substituted tune for flakes of chicken.. it worked really well and was a huge hit with the kids!!

11/09/2009

My Family loved this recipe and it was easy to make. I served it with a toss salad for a well rounded meal.

11/02/2009

I made this for our family of four......we had plenty of tuna mixutre left that i din't cook into patties so we later had in rolled up in a tortilla.....made a very tasty,quick and healthy lunch that my kids loved.

10/30/2009

Tried the helpful tip of keeping in the fridge for an hour and they still fell apart. they also stuck to the pan even on lower heat with cooking spray. Big mess and not easy. Will NOT make again

10/29/2009

Easy, cheap and yummy!

08/19/2009

I really enjoyed this recipe. I changed the recipe, and they held together very well, I used 1/2 cup water, no relish, approx. 3/4 cup carrot, as well as an egg slightly beaten. I also refridgerated the patties for 4 hrs.

06/04/2009

My children won't eat tuna, but cleaned their plates the night I made this. I sprayed muffin pans with cooking spray and baked the cakes in the oven for 25 minutes.

05/11/2009

It's nice and moist. I think you could substitute salmon or crab pieces if you wished.

04/09/2009

Hi there, I love fish and I am always looking for new recipes to introduce to my hubby of 1 year. I added 1 egg beaten, rolled them up in tight ovall shapes and cooked them slowly in the frying pan, yummy! He loved them so did I. I also added a little salt & pepper.

03/24/2009

12/14/2008

I found the cakes very good in taste. We really pushed the tuna mix down into the measuring cup when measuring out for our cakes and cooking at a slightly higher temperature then suggested really helped to keep the cakes together better.

12/12/2008

Very hard to keep together and once cooked all I could taste was the stuffing mix, very overpowering. I won't be making these again.

11/18/2008

They fell apart a bit, but these were so delicious and easy!

11/14/2008

I tried this first at my friends place. She baked in oven in muffin cups, came out great. I tried them tonight and fried them like recipe called for, they were great. My adult son was not too sure when I told him I was making them. But guess what he loved them. I did find they fell apart a little when I was turning to other side but still a keeper for sure.

11/10/2008

THIS WAS A SUCCESS, ALTHOUGH THEY DO TEND TO FALL APART A LITTLE

10/28/2008

The fish cakes were great tasting and the kids loved them. I did change how they were cooked. It was much easier to spray a pan for the oven and cook all the cakes at once instead of cooking 1 or 2 at a time. I found they fell apart on the stove top, but they stayed together and were nice and brown in the oven.

09/23/2008

My kids LOVED them and so did my husband. It was a GREAT way to get fish into their bodies and I even loved it. I did however make a change with using mayo and instead of grated carrots I substituted with pureed veggies (carrots) and lessoned the amount of water by a 1/4 cup. Great way to sneak those veggies in!!

07/24/2008

These were incredibly easy to make and very delicious. My whole family (even the tuna haters) really enjoyed it.

07/15/2008

07/10/2008

07/04/2008

These Tuna Fish Cakes were a huge hit with my family. I had never made tuna cakes before and I found them simple to prepare. They are high on flavor and low on prep time. I plan to make them again and experiment a bit with other vegetables and spices. Thank You for yet another great croud pleaser.

06/10/2008

05/18/2008

Yummy!!! Kids love it!!!

05/15/2008

Very good, one of the best fish cakes we have ever had

05/02/2008

Pretty good although I would omit the relish next time around, didn't like it in there also our dogs loved them as well.

04/30/2008

04/29/2008

tried this and it was very good. The hint to refrigerate before making into patties is a must, otherwise it's hard to keep together.

04/28/2008

I absolutely LOVE LOVE LOVE this receipe. You don't even taste the tuna that much. It is a very tasty meal.

04/28/2008

I don't like fish cakes too much but I loved these. I added an egg to the batter to make the cakes stick together.

04/24/2008

Easy, fast and delicious. In order to get the results follow recipe to a T. It won't work if you use oil in the pan.

04/14/2008

My oldest son and I loved this, My husband and younger children didn't care for it (my 5 year old asked if he could eat spinach instead!)

04/20/2008

04/15/2008

so yummy!

04/13/2008

04/12/2008

easy!tasty!love it! i did add an egg, so it would hold better!

04/10/2008

absolutely delicious . nice and moist

04/08/2008

This recipe tastes great. The cakes are a little soft and want to come apart when turned if not careful, but other than that, it's a good recipe.

04/04/2008

Works great with ham as well.

04/04/2008

very very tastey. but i couldn't get the cakes to stick together. it ended up more like a fish-hash. i also made a couple of substitutions. instead of mayo i used low-fat ranch dressing, and instead of relish, i finely chopped up some green olives. added a nice saltiness to it!

04/03/2008

This recipe has a 4 star taste, but I could only give it 3 stars because the cakes fell apart and tended to stick to my pan, irregardless of how much oil I used. I ended up adding an egg to the mixture with the remaining mixture in an attempt for it to stick together better. My children all loved it, but perhaps next time I'd use less water and mayo and see if they stick together better

04/02/2008

04/01/2008

Fast, easy and delicious. A hit with the whole family!

03/31/2008

Didnt hold together... at all... probably too much water... or should add an egg

03/31/2008

Very tasty. However, I could not get the patties to stick together. Some of them fell apart in the pan.

03/31/2008

The best Salmon Fish cakes you will ever will each

03/31/2008

03/28/2008

These are very yummy. My husband is looking forward to having one on a bun for lunch. I wondered about adding egg but I found that if I pressed the mixture into the ice cream scoop with a spoon and then put the cakes in the pan the cakes held together much better.

03/27/2008

This is an excellent recipe and very delicious. Company was excited about this one. Easy to make and serve with salad.

03/26/2008

Really good quick and tasty dinner. I prefer the green onion and swiss cheese version

03/26/2008

I made this for supper last night. The taste was awesome but they fell part in the fry pan. I think I will put an egg in the next time to see if they hold together better.

03/22/2008

These fish cakes were a sensation. They were just as tasty when I re-heated them. They will be a staple in my kitchen - and we are very fussy about foods that taste good!

03/20/2008

Great taste. Easy to do. Can they be frozen?

03/20/2008

This was so easy and awesome. My family loved it.

03/20/2008

i make this all the time, it is so easy!Tastes great too!!

03/20/2008

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Servings

Makes 4 servings, 2 tuna cakes (203 g) each.

Nutritional Info

Serving Size 2 tuna cakes (203 g)

AMOUNT PER SERVING
Calories340
Total Fat 13g
Saturated Fat 6g
Cholesterol 55mg
Sodium 1060mg
Total Carbohydrates 28g
Dietary Fiber 2g
Sugars 5g
Protein 27g
Vitamin A35%
Vitamin C2%
Calcium20%
Iron15%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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