Tuna Patties - Kraft Recipes Top
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Tuna Patties

Prep Time
Total Time

6 servings

Forget everything you know about Tuna Patties. Simple, cheesy and held together with hearty stuffing, win over even those determined not to like seafood.

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What You Need

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Make It

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  • Combine ingredients. Refrigerate 10 min.; stir.
  • Heat large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
  • Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.

Special Equipment Needed

Healthy Living

Save 70 calories and 7g of fat, including 2.5g of sat fat, per serving by preparing with KRAFT 2% Milk Shredded Cheddar Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise.

Serving Suggestion

Serve with a quick-and-easy homemade tartar sauce. Just mix 1/2 cup additional mayo with 2 Tbsp. additional pickle relish and 1 Tbsp. chopped onions.

For Easier Handling in the Skillet

Shape tuna mixture into patties as directed, then place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

How to Serve as Appetizers

Prepare tuna mixture and refrigerate as directed. Shape into 26 small tuna cakes, using about 2 Tbsp. tuna mixture for each. Cook, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. or until golden brown on both sides, carefully turning after 2 min.


Prepare using KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, and substituting 4 chopped green onions and 1 Tbsp. lemon juice for the carrots and relish.

Special Extra

Serve with KRAFT Cocktail Sauce or KRAFT Tartar Sauce.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 320
Total fat 17g
Saturated fat 6g
Cholesterol 65mg
Sodium 720mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 3g
Protein 16g
% Daily Value
Vitamin A 70 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made this a few times. I've made this a few times. I had issues the first time with the cakes falling apart in the pan. I added more moisture and still had issues. Solution baking in oven! Instead of flipping halfway through, I suggest flipping last 5-8 minutes, and checking to ensure done. I use a stone baking pan that I have preheated in oven, which helps to crisp the bottom and edges. I recommend increasing the shredded carrots and celery. Its a cheap way to stretch your budget and up your veggies. I also use a mix of water and oil based tuna to balance flavor and texture (I found I needed a bit more moisture, and draining the water based tuna left little - draining the oil based tuna had a bit more moisture & flavor).
Date published: 2014-11-11
Rated 5 out of 5 by from LOVED this. LOVED this. I followed the recipe with some substitutions. I used my panini grill to make the cakes. I cooked them over medium and cookied them for prob like 10 minutes. I dont even like relish, but in the recipe it was good. I also used Habenero cheese instead which gave it a little kick. I ground up the carrot in my processor, instead of shredding. Oh, I also used albacore tuna instead of light, and miracle whip instead of mayo. My husband and I both loved this. Made it with Zatarain's Jambalaya Rice. I plan on making this quite often, and may add japapeno next time. Highly recommend.
Date published: 2010-02-02
Rated 4 out of 5 by from Bake them instead! Bake them instead! This was great! I modified this to make it easier by baking the cakes instead of using a frying pan. I baked them at 450 degrees for 12 minutes and then flipped them over and baked another 12 minutes on the other side. I was having a miserable time with them in the pan (sticking and not getting done in 3 minutes) and my two year old kept wanting me to play so baking was an easy alternative. I could play for 12 minutes, flip, and go back to playing. Then...ta-da, dinner was done! Tasty recipe. Will definitely bake these again.
Date published: 2010-04-22
Rated 5 out of 5 by from Delicious and easy! Delicious and easy! My husband made this twice this week! The first night we were so impressed that he wanted them again! Last night we had them and drizzled a sauce of butter, lemon, and chopped marinated artichokes over it! Wonderful! Tonight we had leftovers using a hamburger bun and tarter sauce! What a wonderful, easy dish! It's as good as I've had in a good restaurant and wood certainly serve it to company! I almost always have all ingredients on hand! If you're out of carrots just pick up a small handfull at your local grocery store salad bar! Highly recommended!
Date published: 2008-07-26
Rated 5 out of 5 by from Have been making these for several years, they are great. 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.
Date published: 2014-04-10
Rated 5 out of 5 by from I was looking for something like the simple tuna patties my mom made for me as a kid. I was looking for something like the simple tuna patties my mom made for me as a kid. I love how this adds carrots for the sneaky veggies. I didn't have stuffing mix and had just used the last of my bread, so I soaked croutons in chicken broth and cut out the water instead. Tasted delicious! It's a little difficult to get the knack of frying on the stove. The first batch didn't come out terribly pretty, but they tasted fine. Next time I will try baking and see how they come out. I love that these save well, making a perfect leftover lunch.
Date published: 2014-06-14
Rated 4 out of 5 by from This gets two thumbs up from me. This gets two thumbs up from me. Like others, I made modifications by not using an entire carrot, only half. I added corn and some seasonings (onion and garlic power and lemon and black pepper). Oh, and I added one egg. It did seem very watery however I froze these (I had 9 huge patties) and just baked today for 30 minutes at 375. Spray your pan because they will stick. Delish with veggies! No starch because there is stuffing inside. Next time I'll try salmon cakes and maybe crab. Great base.
Date published: 2010-09-04
Rated 4 out of 5 by from When they say three minutes each side, believe it! When they say three minutes each side, believe it! My first couple fell apart because I didn't cook them long enough on the one side. Once I got the hang of it, though, they were easy and delicious. I don't care for sweet relish, so I didn't like them as much as I would with dill, but I think my kids will like them (haven't tried them yet...) I would definitely make them again; very easy. Like another reader, I made them earlier in the day and left them on a baking sheet in the fridge for several hours before cooking and they were fine.
Date published: 2009-12-03
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