Tuna Cakes with Mustard Mayo Recipe
- 2 large eggs, beaten
- 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 carrot
- 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
- 1. In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs 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.
2 tuna cakes with 1/2 cup peas and 4 teaspoons sauce: 433 calories, 25g fat (7g saturated fat), 149mg cholesterol, 910mg sodium, 24g carbohydrate (6g sugars, 5g fiber), 28g protein.
Reviews for Tuna Cakes with Mustard Mayo
"Not a fan of Tuna so I use Salmon and keep the rest the same. Very Good!! Husband loves the Mustard Mayo. A nice change from Tarter Sauce."
"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."
"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."
"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."
"I have made this recipe a couple of times already, and we just love it! So quick and full of flavor. Plus you can't beat the cost per serving!"
"I've made this twice now. My husband and I love them as do my kids (ages 1 and 2 1/2). quick, easy and cheap. I do cook them a little longer than the recipe calls for because I like them nicely brown and crusted."
"Forgot to defrost something? No problem this is such an easy quick enjoyable recipe. No more last minute tuna casseroles for me."
"This is a bland recipe. I would put onions and lemon juice in them to enhance the flavors."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.