Tuna Zucchini Cakes Recipe
Tuna Zucchini Cakes Recipe photo by Taste of Home

Tuna Zucchini Cakes Recipe

Publisher Photo
Here's a great combination of seafood and garden vegetables. Friends tell me that they like that’s it’s so colorful and pretty, not to mention so wonderful to eat! —Billie Blanton, Kingsport, TN
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3 servings

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 pouch (6.4 ounces) light tuna in water
  • 1 cup seasoned bread crumbs, divided
  • 1 cup shredded zucchini
  • 2 eggs, lightly beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil

Nutritional Facts

2 fish cakes equals 400 calories, 19 g fat (5 g saturated fat), 170 mg cholesterol, 1,261 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein.

Directions

  1. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat.
  2. Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs.
  3. In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through. Yield: 3 servings.
Originally published as Tuna Zucchini Cakes in Country Extra September 1992, p51

Nutritional Facts

2 fish cakes equals 400 calories, 19 g fat (5 g saturated fat), 170 mg cholesterol, 1,261 mg sodium, 31 g carbohydrate, 3 g fiber, 26 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 Zucchini Cakes

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 31, 2014

I used fresh caught tuna, and garden fresh zucchini, this is wonderful! I will definatly make these again!

MY REVIEW
Reviewed Oct. 8, 2013

These are wonderful! I used Italian bread crumbs for more flavor. The last time I made them I added a 1/2 cup of shredded cheddar. My husband, who is a hates squash, ate two of them! Definitely will make again.

MY REVIEW
Reviewed Aug. 23, 2013

it definitely is missing some flavor- you have to doctor it up.

MY REVIEW
Reviewed Aug. 1, 2013

These were really good! After reading some of the reviews about them being bland, I added a little extra salt to the tuna & zucchini mixture, along with a little garlic powder and also a good sprinkle of seasoned salt to the bread crumbs I set aside for coating the cakes. All I had on hand was frozen zucchini, so I defrosted it in the fridge overnight and then drained the juice. I reserved the juice in case I needed some for the cakes, but the texture was perfect without it. They were easy to form into cakes and they cooked up really fast. Made a great lunch! My 3-year-old loved these too!

MY REVIEW
Reviewed Jul. 24, 2013

Ok. Flavor's a bit bland.

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