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Tuna Cakes with Mustard Mayo Recipe
Tuna Cakes with Mustard Mayo Recipe photo by Taste of Home

Tuna Cakes with Mustard Mayo Recipe

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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. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, breadcrumbs and carrot. Shape into eight patties.
  2. In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown.
  3. 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.
Originally published as Tuna Cakes with Mustard Mayo in Simple & Delicious February/March 2012, p19

Nutritional 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tuna Cakes with Mustard Mayo

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 14, 2015

"I used albacore and I think this recipe would definitely do better with the flakier (ie cheaper) tuna. I also don't like frying anything (even if for only a few minutes), so I baked mine. I put it on an aluminum lined baking sheet, lightly sprayed with some canola oil. I put it in at 425 deg F, about 11 minutes, turning them halfway. I think they were a good "done-ness". I will definitely use this recipe again, making my own tweaks."

MY REVIEW
Reviewed Aug. 27, 2014

"always looking for new and tasty ways to serve canned tuna. ( one word: BUDGET ) this was not only good to eat but fun to make and the mustard mayo was good drizzled over vegetables too."

MY REVIEW
Reviewed Mar. 25, 2014

"3/25/14 made these for a light dinner tonight. Thoroughly enjoyed them. Will make again. Do not usually like mayo, but added mustard w/horseradish in it and that was very good."

MY REVIEW
Reviewed Mar. 25, 2014

"brownnoze you could substitute any vegetable you want, it would just adjust the nutritional values at the bottom. The peas do not contribute to the tuna cakes themselves."

MY REVIEW
Reviewed Mar. 25, 2014

"Okay I have question for all you. I do not like peas at all (I mean I HATE them). What do the peas add to the recipe besides a veggie? Do you think maybe corn would work instead?"

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