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

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4.5 39 41
Publisher Photo
Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! —Billie Blanton, Kingsport, Tennessee
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 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

Nutritional Facts

2 fish cakes: 400 calories, 19g fat (5g saturated fat), 170mg cholesterol, 1261mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 26g 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

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
(41)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Ineybratt User ID: 5013687 253329
Reviewed Aug. 29, 2016

"Has anyone tried this recipe using salmon? I live in Alaska and can salmon. So good for many uses for a quick meal."

MY REVIEW
Orbs User ID: 7287623 252269
Reviewed Aug. 5, 2016

"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."

MY REVIEW
paul3303 User ID: 1713232 249781
Reviewed Jun. 25, 2016

"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 REVIEW
riverwoman User ID: 7667256 249664
Reviewed Jun. 21, 2016

"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!"

MY REVIEW
fhquilting User ID: 2569371 249589
Reviewed Jun. 19, 2016

"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."

MY REVIEW
lshaw@scsk12.org User ID: 6993142 238699
Reviewed Dec. 3, 2015

"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?!"

MY REVIEW
cbenne12 User ID: 7424916 234210
Reviewed Oct. 8, 2015

"Very tasty! Needed almost double the amount of bread crumbs, but otherwise was a great meal."

MY REVIEW
jennyliz User ID: 8486220 231333
Reviewed Aug. 17, 2015

"They turned out great! Even my anti vegetable 15 yr old loved them!"

MY REVIEW
75Sally User ID: 8021903 230931
Reviewed Aug. 9, 2015

"Will definitely make these again!"

MY REVIEW
sadiesdeedee User ID: 8298166 223058
Reviewed Mar. 18, 2015

"I am storing this recipe for this summer when zucchini is plentiful. Wondering how this

would be with a can of crab instead of tuna for a low fat version of a crab cake."

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