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Tuna Cakes

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 2 cans tuna
  • 2 tablespoons olive oil
  • 1 large or 2 small egg(s), beaten
  • 1/4 cup thinly slice scallions
  • 1 tablespoon dried basil
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice or more if you want
  • 2 tablespoons Dijon mustard
  • 6 tablespoons bread crumbs (plain or with herbs)
  • Coarse salt and pepper
  • A little hot sauce (optional)
make it
Bake the tuna for a few minutes at 400°F. Let cool completely and flake with a fork. In a bowl combine tuna, oil, egg(s), scallions, basil, mayonnaise, lemon juice, mustard, bread crumbs, salt, pepper and hot sauce. Mix gently until ingredients just hold together.

Form mixture into small balls -equal size- and press with your hand so it will look like a patty. Freeze on baking sheets until firm.

Preheat the oven to 300°F and place the cakes in a baking sheet for 5 minutes on each side. Cook cakes until golden brown. Serve hot.
Notes
You can store in freezer bags up to 1 month. Defrost the cakes overnight.

Serve with a tartar sauce or mix mayonnaise with lemon juice, parsley and basil and you will have a light and delicious sauce.
Average Rating  (2)
Rated  by easycookpcb on 5/2/2004 Easy and inexpensive. I added the mozzeralla cheese and onion.
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