Tuna Cakes Recipe
It’s been nearly a decade since I last ate canned tuna (and that was once … the time before that? About five years prior). I don’t eat it. I don’t like it. Usually the smell grosses me out, and honestly I would rather have fresh. But when I recently told you about the Salmon Cakes that my kids and I adore, I discovered that canned fish does have its (awesome) uses. In well-seasoned patties, it’s great.
Ever since those Salmon Cakes, I have been considering being a little more open-minded about seafood in cans. It’s inexpensive, it’s accessible and if I can create something that the kids and I like? Then that’s another serving of fish for us each week. Gotta love those Omega-3s.
So, these Tuna Cakes? Well, I wouldn’t be telling you about them if I didn’t love them. They have a strong rosemary flavor, with a wonderful meaty texture. I ate mine on a slice of French bread (open-face sandwich style). Delish! They would also be great served on a bed of salad greens.
As for my kids? They both ate every last bite without complaint.
Just try ‘em.
Category: Budget Eating, Feeding Kids, Healthy Cooking, Healthy Life, lunch, Quick and Easy Recipes, Raising Healthy Kids, Recipes, Seafood
I made tuna cakes once during Lent, but the kids wouldn’t touch them. Good job on yours!
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Your photo is stunning! I love tuna cakes,too!
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My kids will happily eat crab cakes or salmon cakes (made sometimes from canned and sometimes from leftover) and tuna melts but I don’t think I thought to make tuna cakes! Definitely will teach my college girl these as she’ll be cooking on her own next year!
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