- 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
- 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.
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
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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.
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.
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?
I have made these about 10 times now and love them. I do weekly meal planning on a budget so these go in when I need a cheap meal to stretch my money. My 18 month old gobbles them up!
My family enjoyed this recipe. I was a little concerned that they may be bland so I did add miniced onions, lemon juice and garlic powder to the cakes. To the Mustard Mayo I added pickel relish. A keeper for sure.