Tuna Cakes with Mustard Mayo Recipe

4.5 13 13
Tuna Cakes with Mustard Mayo Recipe
Tuna Cakes with Mustard Mayo Recipe photo by Taste of Home
Publisher Photo

Tuna Cakes with Mustard Mayo Recipe

Read Reviews
4.5 13 13
Publisher Photo
These patties take the cake! Canned tuna is the surprise ingredient in these veggie-packed rounds. If you'd like, add more zip to the creamy mustard-mayo sauce with prepared horseradish. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 large eggs, beaten
  • 3 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon seafood seasoning
  • 2 cans (5 ounces each) light water-packed tuna, drained and flaked
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup shredded carrot
  • 2 tablespoons butter, divided
  • 1 package (12 ounces) frozen peas
  • 1/4 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon 2% milk

Directions

In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs and carrot. Shape into eight patties.
In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown.
Meanwhile, microwave peas according to package directions. Stir in the pepper and remaining butter and parsley. Combine the mayonnaise, mustard and milk. Serve with tuna cakes and peas. Yield: 4 servings.
Originally published as Tuna Cakes with Mustard Mayo in Simple & Delicious February/March 2012, p19

Nutritional Facts

2 tuna cakes with 1/2 cup peas and 4 teaspoons sauce: 433 calories, 25g fat (7g saturated fat), 149mg cholesterol, 910mg sodium, 24g carbohydrate (6g sugars, 5g fiber), 28g protein.

  • 2 large eggs, beaten
  • 3 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon seafood seasoning
  • 2 cans (5 ounces each) light water-packed tuna, drained and flaked
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup shredded carrot
  • 2 tablespoons butter, divided
  • 1 package (12 ounces) frozen peas
  • 1/4 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon 2% milk
  1. In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs and carrot. Shape into eight patties.
  2. In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown.
  3. Meanwhile, microwave peas according to package directions. Stir in the pepper and remaining butter and parsley. Combine the mayonnaise, mustard and milk. Serve with tuna cakes and peas. Yield: 4 servings.
Originally published as Tuna Cakes with Mustard Mayo in Simple & Delicious February/March 2012, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTuna Cakes with Mustard Mayo

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
LPHJKitchen User ID: 7521213 272023
Reviewed Aug. 20, 2017

"This was one recipe that our whole family enjoyed - surprisingly since the kids don't like fish! It had great flavor - especially with the mayo. Simple, fast and cheap!"

MY REVIEW
tsuop User ID: 6274346 263255
Reviewed Mar. 9, 2017

"Not a fan of Tuna so I use Salmon and keep the rest the same. Very Good!! Husband loves the Mustard Mayo. A nice change from Tarter Sauce."

MY REVIEW
PrplMonky5 User ID: 6612040 231211
Reviewed Aug. 14, 2015

"I used albacore and I think this recipe would definitely do better with the flakier (ie cheaper) tuna. I also don't like frying anything (even if for only a few minutes), so I baked mine. I put it on an aluminum lined baking sheet, lightly sprayed with some canola oil. I put it in at 425 deg F, about 11 minutes, turning them halfway. I think they were a good "done-ness". I will definitely use this recipe again, making my own tweaks."

MY REVIEW
Shoes58 User ID: 2519954 126207
Reviewed Aug. 27, 2014

"always looking for new and tasty ways to serve canned tuna. ( one word: BUDGET ) this was not only good to eat but fun to make and the mustard mayo was good drizzled over vegetables too."

MY REVIEW
shrinking67 User ID: 2894486 194292
Reviewed Mar. 25, 2014

"3/25/14 made these for a light dinner tonight. Thoroughly enjoyed them. Will make again. Do not usually like mayo, but added mustard w/horseradish in it and that was very good."

MY REVIEW
annerj User ID: 2190513 120235
Reviewed Mar. 25, 2014

"brownnoze you could substitute any vegetable you want, it would just adjust the nutritional values at the bottom. The peas do not contribute to the tuna cakes themselves."

MY REVIEW
brownnoze User ID: 7527535 122128
Reviewed Mar. 25, 2014

"Okay I have question for all you. I do not like peas at all (I mean I HATE them). What do the peas add to the recipe besides a veggie? Do you think maybe corn would work instead?"

MY REVIEW
monlyn9 User ID: 5412420 126205
Reviewed Oct. 1, 2012

"I have made these about 10 times now and love them. I do weekly meal planning on a budget so these go in when I need a cheap meal to stretch my money. My 18 month old gobbles them up!"

MY REVIEW
ColleenaG User ID: 1190332 184792
Reviewed Mar. 7, 2012

"My family enjoyed this recipe. I was a little concerned that they may be bland so I did add miniced onions, lemon juice and garlic powder to the cakes. To the Mustard Mayo I added pickel relish. A keeper for sure."

MY REVIEW
skymom747 User ID: 1717371 120233
Reviewed Mar. 7, 2012

"I have made this recipe a couple of times already, and we just love it! So quick and full of flavor. Plus you can't beat the cost per serving!"

Loading Image