Comida Kraft
Recipe Box

Tuna Patties

Prep Time
30
min.
Total Time
30
min.
Servings

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

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
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 40 %DV
Vitamin C 0 %DV
Calcium 15 %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

Tuna Patties is rated 4.609375 out of 5 by 64.
  • 2016-07-28T10:19CST
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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 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 5 out of 5 by from These tuna cakes are simply amazing. These tuna cakes are simply amazing. I have made them several times now and they are always great. I was a little concerned about how they would taste when I 1st read the recipe, but I followed it to the T and couldnt have been happier. I use a little less relish because they come out too sweet for my taste. My boyfriend who cant stand warm tuna askes me to make these all the time! Thanks for the great recipe.
Date published: 2012-02-02
Rated 5 out of 5 by from I have made these many times over the past couple years and everyone in my family loves them. I have made these many times over the past couple years and everyone in my family loves them. I always use 3 5oz cans of tuna because with 2 cans it just seems to be too much stuffing and not enough tuna. I have make them without carrots and without cheese and they are still just as yummy. Yes you have to let them firm up in the fridge or in a pinch the freezer else they fall apart.
Date published: 2012-04-04
Rated 5 out of 5 by from I made these last night and at first, I wasn't happy because they were crumbly and didn't stick... 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.
Date published: 2013-09-17
Rated 5 out of 5 by from I made this recipe for the first time tonight. I made this recipe for the first time tonight. To "a cook" and others who had the problem with sticking in the skillet: I had the same problem, so I switched over to my George foreman grill and it cooked much better. I even salvaged the "ruined" patties and finished cooking them on the grill. I made some home-made tartar sauce to go with it. mmm mmm good!
Date published: 2013-04-09
Rated 5 out of 5 by from Always a winner. Always a winner. Surprisingly good. I don't always add carrots but usually add grated onion and celery. We are a "dill relish" family, so that adds some zip, too. I have used most flavors of stuffing, too. Chicken is the best in my opinion. Good warm for dinner and the next day, too. This recipe makes quite a bit
Date published: 2015-02-14
  • 2016-07-28T10:19CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_8, tr_56
  • loc_en_US, sid_109716, PRD, sort_relevancy
  • clientName_khcrm

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