Rich and I have served Tuna Cakes twice for company now and both times it was a big hit. One advantage of the recipe is that it makes a lot. You can also use canned Salmon and serve both tuna and salmon cakes so your guests have a choice. For more company food go to A Latte Talk and check it out!
Tuna Cakes
2 cans (6 0z. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded carrots
1/3 cup mayonnaise
1 cup shredded mild cheddar cheese
2 Tbsp sweet pickle relish
1/2 can of creamed corn
3/4 cup water
Mix the tuna, stuffing mix, cheese, carrots, mayonnaise, relish, corn, and water in a bowl.
Cover the bowl and refrigerate it for 10 minutes.
Heat a large nonstick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture using about 1/3 cup for each cake into skillet in batches. Try using an ice cream scoop to make evenly portioned cakes. Gently flatten cakes using a spatula.
Cook 3 minutes on each side or until they're golden brown on both sides, turning cakes over carefully. Makes 6 servings, 2 tuna cakes each.
2 comments:
Wow, this recipe is so intruguing! I would never think of all of those ingredients being in tuna cakes! And, kinda fancy, too! Thanks for the recipe!
Hi Elena, Thanks for visiting my blog, I love the story of your family, you have an adorable little girl. My husband has lots of Yoder and Miller family in northern indiana. I will visit again soon.
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