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Tuna Cakes with Mustard Mayo

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
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

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

  • 1. In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs and carrot. Shape into 8 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.

Nutrition 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.

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