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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
Magazine Acquisition
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posted:
4/10/2014
Have been making these for several years, they are great. When I got the recipe, in a Food and Family magazine, it came as a chart, with columns of options to mix and match. You can use 10-12 oz. any cooked seafood, any cheese, any finely chopped or shredded veggie, any relish or chutney. Have used both Mayo and Miracle Whip. Have never used the carrots, though. Be sure to use a non-stick pan, and coat heavily with pan spray, or use a light coating of oil. I don't press in the pan. I scoop onto parchment paper and press into patties. Be sure to let them sit at least 10 min. as directed, and use boiling water, not just hot water. Never have a problem with them not holding together, nor with sticking to pan. Don't have your heat too high.
posted:
4/9/2014
Followed the recipe and it was a bit too sweet for me. I will try with dill relish and a bit of Dijon mustard. Will also try serving with lemon wedges for squeezing. Easy to make and easy to tweak. Many great ideas from reviewers.
posted:
3/27/2014
This turned out horrible. Would not stay together and brown. Nothing but mush. Waste of time and money.
posted:
3/10/2014
Wicked good!!
posted:
12/1/2013
Really enjoyed this. Love that it is a quick and healthy meal. Usually have with a soup with it.
posted:
9/17/2013
I made these last night and at first, I wasn't happy because they were crumbly and didn't stick together. I added more water, which helped but then I realized I forgot to add the cheese. After I put the cheese in, they were very easy to cook and stayed together. They tasted great before the cheese, but after, they were awesome! This is definitely going to be a regular meal for us.
posted:
9/7/2013
As an entrée, cover it with a cream sauce. Canned creamed soups work well with no more than 1/2 can of milk diluting the soups.
posted:
8/20/2013
One of the few dishes that everyone in my family loves. I use either the italian or herb Stove Top to give a little extra flavor. I also increase the amount of the ingredients slightly to make enough for dinner and lots of leftovers. Also, make sure your carrots are finely shredded.
posted:
5/23/2013
These are delicious and super easy to make! My fiancee can eat them for days, and they save well in the fridge. SO GOOD! Definitely a favorite in our house.
posted:
4/30/2013
these are great and super easy! if i don't have tuna on hand i will substitute a package of fake lobster/crab cut up. I prefer to bake them in muffin tins that i have sprayed with pam. makes it into a little cup and then i fill with a tomato/cucumber relish
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