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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:
8/10/2010
I didn't really care for the Tuna in this recipe. I would substitute crab meat for the tuna.
posted:
7/24/2010
This is a good base for Tuna cakes. After reading the reviews I did make a few changes. I used Albacore Tuna, Pepper Jack cheese and diced onion instead of Sweet Relish.Added 1 onion( could use 2) I also put my carrot in a food processor. These turned out great!! I will be making these again.
posted:
7/22/2010
I made this for my boyfriend, and he could not get enough! they were moist and delicious!
posted:
7/8/2010
I would make it again, it was super easy and fast.
posted:
7/8/2010
This recipe was fast and delicious and my husband and 3 year old loved it. I added shredded zucchini, and added 1/2 cup of mozzarella and 1/2 cup of cheddar, as well as some green onions and 1 egg. I ended up baking ours for about 15 min at 450 degrees (make sure you use non-stick spray if you do this)! They turned out awesome. Will definitely make this again. Budget friendly too.
posted:
7/7/2010
I was surprised my family loved this and I'm definitely making again. I didn't use any relish or carrots plus I used salad dressing instead of mayo.
posted:
7/7/2010
this was cheap, easy and good, i added minced garlic, onion powder and adobe seasoning for flavor, added an egg like others suggested to help it stick together, seemed to work fine, i did not have carrots so i did not add them, also i put the mixture in the freezer for 10 min not the fridge, will be making these again
posted:
7/2/2010
I have made this several times now. 1rst time, I made as directed,after that, I made some adjustments... more water & letting it sit in the refrigerator overnight really helps it stick together - I make it before I go to bed and it's ready for lunch (or breakfast). I like to dip it in mustard while eating it. Will continue to make.
posted:
6/20/2010
I used leftover stove top from dinner the night before (prepared as instructed on the box). We only had about half the box left, so I used that and one can of tuna, one Tbsp mayo, and a finely chopped dill pickle. Similar ingredients, except even MORE budget friendly! Also, a good way to get rid of those pesky leftovers ;). Very good for a college student! Can't wait to try to make it the way you're supposed to, but this was delicious!
posted:
6/18/2010
I used a little more water for the stove top and a tablespoon more mayo to help moisten better. Next time I will be adding Vidalia onion to the mixture and drop the sweet relish just once. Vidalia's are in season now.
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