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Tuna Zucchini Cakes

 Tuna Zucchini Cakes
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
3 ServingsPrep/Total Time: 25 min.


  • 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


  • In a large saucepan, heat butter over medium-high heat. Add onion;
  • cook and stir until tender. Remove from heat.
  • 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.
  • 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.
Nutritional Facts: 2 fish cakes equals 400 calories, 19 g fat (5 g saturated fat), 170 mg cholesterol, 1,261 mg sodium,

2 of 2

Tuna Zucchini Cakes (continued)

Nutritional Facts: 31 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.