- 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.
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
"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!"