Print Options

Back to Tuna Cakes with Mustard Mayo >

Include these items:

Select reviews >

Taste of Home Logo

Tuna Cakes with Mustard Mayo

Tuna Cakes with Mustard Mayo
These patties take the cake! Canned tuna is the surprise ingredient in these veggie-packed rounds. If you’d like, add more zip to the creamy mustard-mayo sauce with prepared horseradish. —Simple & Delicious Test Kitchen
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 eggs
  • 3 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon seafood seasoning
  • 2 cans (5 ounces each) light water-packed tuna, drained and flaked
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup shredded carrots
  • 2 tablespoons butter, divided
  • 1 package (12 ounces) frozen peas
  • 1/4 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon 2% milk

Directions

  • In a large bowl, combine the eggs, 2 tablespoons parsley and seafood
  • seasoning. Stir in the tuna, breadcrumbs and carrot. Shape into
  • eight patties.
  • In a large skillet, brown patties in 1 tablespoon butter for 3-4
  • minutes on each side or until golden brown.
  • Meanwhile, microwave peas according to package directions. Stir in
  • the pepper and remaining butter and parsley. Combine the mayonnaise,
  • mustard and milk. Serve with tuna cakes and peas. Yield: 4 servings.
© Taste of Home 2013

2 of 2

Tuna Cakes with Mustard Mayo (continued)

Nutrition Facts: 2 tuna cakes with 1/2 cup peas and 4 teaspoons sauce equals 433 calories, 25 g fat (7 g saturated fat), 149 mg cholesterol, 910 mg sodium, 24 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013