Saturday, March 14, 2015

Tuna Cakes - A Family Staple

If there is one recipe that I would consider my "go to recipe", this would the one. Since I found this recipe many years ago, I have made it countless number of times. It is so easy and simple, that it is perfect for busy weeknight meals. Plus, they taste amazing.

I have to tell you, growing up I disliked tuna with a passion. I would eat it when my mom fixed tuna salad simply because I had to. This recipe though, gave me a new love for tuna. I honestly think it
is because it doesn't have an over powering tuna taste. Honestly, I could eat this stuff straight from the mixing bowl and not worry about cooking the mixture.

I found the original recipe on Kraft Recipes a long time ago. I have made a couple changes over the years
and tweaked it to my family's preferences.

Now on to the recipe!!!


Tuna Cakes

You will need:

2 cans tuna, drained
1 package chicken flavored stuffing mix
1 c shredded cheese (Your choice of cheese. I have used everything from cheddar to
pepper jack. Whatever I usually have on hand)
3/4 c water
1 cup shredded carrots (I run my knife through the carrots so that they are not as large)
1/3 c mayonnaise (Please use real mayo and not miracle whip, you will thank me later)
2 Tbsp dill pickle juice

In a large bowl, add the tuna

Stuffing mix and cheese

Water

Carrot, mayonnaise and dill pickle juice

Stir everything together until all ingredients are mixed well.

Cover bowl with plastic wrap or aluminum foil and place in refrigerate for 10 minutes.

After ten minutes, heat a large skillet over medium-high heat. Spray the pan with a cooking spray. This helps the patties not stick since there is cheese in the mix. I also give my pan a quick spray between batches also.

Scoop 1/3 cup of the tuna mixture to place onto the heated pan.

Place mixture onto pan and flatten with the backside of your spatula.


Cook for 3 minutes and then flip the patties over.Cook another 3 minutes and then remove to a plate.

I make mine in small batches of three just so I do not crowd the pan. I also cover the plate the tuna cakes are resting on with aluminum foil to try and retain some of the heat. Also, as you are cooking, you may want to adjust your heat. Do not over cook the patties.

Serve with your favorite side dish.

You can serve these anyway you would like. I personally think they taste great without anything, but that is personal preference. In the past, I have served these with tartar sauce, cocktail sauce and sriracha sauce on the top.

I hope you enjoy!!

Love to you all from The Busy Cooking Momma!!


Tuna Cakes

2 cans of tuna, drained
1 package chicken flavored stuffing mix
1 cup shredded cheese
3/4 cup water
1 cup shredded carrot
1/3 cup mayonnaise
2 Tbsp dill pickle juice

1. In a large mixing bowl, mix all ingredients together.
2. Cover bowl and set in refrigerate for 10 minutes.
3. Remove bowl from refrigerator. Heat a large skillet over med-high heat. Spray pan with cooking spray.
4. Using a 1/3 cup measuring cup, scoop out tuna mixture and place on heated pan. Place 3 to 4 patties in the pan. Do not overcrowd.
5. Using the back of a spatula, flatten the patties.
6. Cook patties for 3 minutes, then flip and cook an additional 3 minutes.
7. Remove cooked patties to a plate and finish cooking the rest of the tuna mixture.
8. Serve tuna cakes plain or with your favorite sauce.

8 comments :

  1. I'm always looking for new ways to do Tuna. This sounds good and easy. Thanks for sharing.

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  2. I'm going to make these for my MIL next Friday! I think she will love them!!

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  3. I never thought to cook tuna this way, thanks for the recipe! I'll have to try this sometime, even though my husband doesn't care for fish.

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    Replies
    1. You are welcome. I hope you enjoy them!

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  4. Very interesting recipe! I'm a Canadian Maritimer, and our fish cakes are essentially just fish, mashed potatoes and grated onion. I've never seen them done like this.

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  5. Thank you Marie! I can remember my mom making her salmon cakes just like you described above. They were good but I always felt like they needed something I little more. I think that is why I love this recipe so much!

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