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Tuna Cakes

Tuna Cakes recipe
photo by:kraft
Forget everything you know about tuna cakes. Simple, cheesy and held together with hearty stuffing, these'll win over even those determined not to like seafood.
time
prep:
30 min
total:
30 min
servings
total:
6 servings
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posted:
11/11/2011
Very good, made just a few changes though. I saute'd some seasoning blend and then mixed everything with 1 egg. Took a couple of others advice, and added mustard and baked for 350, 10 mins on each side. I serve this with a remoulade sauce...fantastic!!
posted:
10/27/2011
I thought these were really good, even my kids liked them too. Definitely a keeper in my house.
posted:
10/25/2011
Making the recipe as it reads has the cakes tasting a little bland. I'm going to try the recipe again kicking it up a step somehow.
posted:
10/25/2011
This is a weekly favorite at our house. Ive never really had problems with them falling apart in the skillet. I add 2 eggs to the mix and then shape them into a patty (like a hamburger). We eat them on a bun with lettuce, cheese and tomato. My husband loves tarter sauce on them. Contrary to others...I think the trick is turning them frequently in the skillet. Definitely yummy yummy yummy.
posted:
10/17/2011
YUMMY!Super easy.
posted:
10/13/2011
A poor gal's alternative to crab cakes -- no one would ever know! These were yummy, easy, and seem to impress a crowd! Makes a great side dish too!
posted:
10/7/2011
We didn't use carrot and I forgot the shredded cheese and we still liked them. The only thing that dropped this to 4 stars for me was that they were hard to keep together. I'm going to try a beaten egg in it this time around and bake them to see if that makes a difference.
posted:
10/5/2011
I enjoyed the end result of this recipe, but unlinke many previous posters I also made a few changes to the recipe. I left out the cheese, carrots, and pickles (warm pickles, just no.) I replaced them with some diced onion and red bell pepper. I also added about a tsp of dijon mustard. I left this in the fridge for about 2 hours before attempting to cook them as described in the recipe, and ended up just browning them a bit in the pan and then transferring them to a 350 degree oven. They were hard to control in the pan so the oven definitely worked better. In the end, I was pleased they turned out appropriately browned and crisp. In the future I will probably just go straight to the oven with them. Overall, I was happy with this recipe though. It was popular in my house and will probably get added to our dinner rotation.
posted:
9/12/2011
I love this recipe because it's a simple go-to that doesn't require a lot of ingredients, and most of them I already have. I topped mine off with hollaindaise sauce!
posted:
9/11/2011
its really good,it beats making tuna cassorle.haveing the same old same old.
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