Tuna Zucchini Cakes Recipe
- 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 large 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
- 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.
2 fish cakes: 400 calories, 19g fat (5g saturated fat), 170mg cholesterol, 1261mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 26g protein.
Reviews for Tuna Zucchini Cakes
"We loved them! A wonderful addition to my fish dishes!"
"Has anyone tried this recipe using salmon? I live in Alaska and can salmon. So good for many uses for a quick meal."
"So delicious! They are so light and tasty! I added shredded cheese. I have made these three times already. Thank you, Billie, for sharing this recipe."
"I doubled the tuna and made 4 patties. They were great. These 5 oz. patties would make a great sandwich on a hamburger bun. (I ate a leftover that way for lunch the next day.)"
"My husband and I enjoyed this recipe, using suggestions from previous reviews. I used the white part of green onions, more salt & pepper, some garlic salt & 1/4 t. Herbes De Provence. I used 1/2 cup Garlic & Herb bread crumbs in the tuna mixture, but coated them in Panko for frying in olive oil. I made 4 patties. These even tasted good cold. I plan on trying this recipe as an appetizer, making small patties. Yummy!"
"wonderful recipe! I made a white sauce and added chopped chives from my yard to serve over the patties and mashed potatoes. Wow! What a wonderful meal."
"Doubled this recipe for the hungry males in the family! Did use Panko over regular bread crumbs because I think dudes gravitate toward crunchy offerings, IMHO. This recipe was easily and quickly prepared. Baked in the oven at 400 degrees for 20 minutes as "boni1965" suggested below because I had our entree also baking at 400. Came out beautifully and tasty. My son said "This is a keeper!" What mom doesn't love to hear that?!"
"Very tasty! Needed almost double the amount of bread crumbs, but otherwise was a great meal."
"They turned out great! Even my anti vegetable 15 yr old loved them!"
"Will definitely make these again!"
"I am storing this recipe for this summer when zucchini is plentiful. Wondering how thiswould be with a can of crab instead of tuna for a low fat version of a crab cake."
"These were very delicious. I used 2 cans of tuna fish, drained, instead of the pouch and used panko bread crumbs. I then baked them in a 400 degree oven for 15-20 minutes because I thought that would be a lot less messy than trying to flip them in a pan. They turned out great! Will make again!"
"These were excellent!"
"I used fresh caught tuna, and garden fresh zucchini, this is wonderful! I will definatly make these again!"
"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."
"it definitely is missing some flavor- you have to doctor it up."
"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!"
"Ok. Flavor's a bit bland."
"I Love this idea, I did some tweaking according to my taste. I used olive oil instead of butter. a touch of Cajun seasoning. And I did not put the bread crumbs on the out side to cover. I dont need the extra carbs. I really like this. And my son who does not care for tuna even ate it and said it was good."
"Blan, no flavor. didnt like it at all"
"Not a lot of flavor."
"These are outstanding."
"nice way to use zucchini harvest. imparts moistness to the cakes and fries up very pretty"
"Very good and the cakes held together well while cooking too!"
"It was excellent even with cook's error (not reading directions through and mixing everything together). Also, I purposefully didn't cook in oil in skillet - I used our electric griddle - and it worked beautifully! The whole family (hubby, and 2 and 4 yr old kiddos) enjoyed them and ate them up!"
"These are delicious. I don't like fish but do like tuna and I sacrificed the first zucchini from our first vegetable garden for this recipe...and it was worth it. I used a lot more than 1 cup of breadcrumbs, and I would add a little Old Bay seasoning next time."
"I made these for my daughter (I am not a tuna fan), and she really liked them! Like other reviewers, I only used a 5oz. can and it seemed to work just fine. I also used more breadcrumbs than it called for, but they did turn out just like the picture! I'm sure I will be making these again!"
"Easy, healthy and delicious! Great combination of flavors!"
"I made these with a 5 oz. can of albacore tuna and topped them with a little homemade tartar sauce and a splash of hot sauce. They were delicious! I will definitely make these again."
"This was so quick and easy! And it was super yummy too! I made four larger patties instead of six smaller ones and just cooked them a little bit longer on each side and they turned out fine!"
"I'm not a big seafood person, but I enjoyed these. I decided to use my George Foreman grill instead of frying them in a pan --I found it to be fast and easy to clean up."
"These were awesome, even my kids loved them! The 5 ounce tuna can worked fine, I noticed they were too runny and added the whole cup of bread crumbs to the mixture and they were fine then, I also needed more than 1/2 cup of bread crumbs for the outside coating, in total I used 2 cups od dry bread crumbs, oh and I had the Italian seasoned dry bread crumbs too. But they turned out great! Will make again, very easy way to use zucchini up and tuna is good on the grocery budget!"
"Fabulous and good for breakfast too. If it's runny, just press with a paper towel and it will still be fine."
"Made this using crushed saltines and they turned out great. Used a 5 oz can of tuna; no problems with that. I sauted the onion and zucchini to help de-water the zucchini. Only problem was that 6 patties only fed 2 people. This would be great with a tartar sauce, but it was yummy plain too."
"This is a very economical, easy dinner that I will be making again! I used green onion because I had some on hand and then paired this with a dill sauce."
"I tried making this with the 5 oz can of tuna and it turned out fine. I also added a little dill weed to the mix. Delicious! I wonder if the cooks who claimed it is watery had drained the tuna or pressed a couple of paper towels on the grated zucchini to get the excess water out."
"Canned tuna comes in 5 oz cans now. Does one can satisfy this recipe or should you make up the weight by opening another can and using part of that?????"
"This was quick, easy and delicious! My family loved it and we will have it again!"
"Very flavorful and rich tasting - more than I expected. Agree that the mixture was a little on the runny side. I would try with one egg for a single batch next time."
"I doubled the recipe. It seemed very runny. I would make it with 3 eggs (doubled) next time. Also, it took me about an hour to make, not 25 minutes (but I am a slow cook). We ate the patties between bread with mustard."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.