Tuna Cakes Recipe

| May 19, 2010 | 5 Comments

tuna-cakes2

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.

Tuna Cakes Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: serves 4

Ingredients

1 5-6 oz can solid white tuna packed in water
1/2 cup Italian Style Bread Crumbs
1 shallot, finely chopped
1 tbsp finely chopped fresh parsley
1 sprig rosemary, stem removed and leaves finely chopped
1 egg
2 tbsp lime juice
2 tbsp olive oil

Directions

  1. In a medium bowl, combine the tuna, bread crumbs, shallot, parsley, rosemary and egg. Take care to break apart the tuna, so it really mixes up well.
  2. Add the lime juice and stir well. Divide the mixture into four portions and form patties (about 1 inch thick).
  3. Add the olive oil to a 12-inch skillet. Heat oil on medium heat. Add the tuna patties and cook for 4-5 minutes per side, until golden brown.
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Category: Budget Eating, Feeding Kids, Healthy Cooking, Healthy Life, lunch, Quick and Easy Recipes, Raising Healthy Kids, Recipes, Seafood

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (5)

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  1. I made tuna cakes once during Lent, but the kids wouldn’t touch them. Good job on yours!
    .-= Cate O’Malley´s last blog ..Brownie Goody Bars =-.

  2. Your photo is stunning! I love tuna cakes,too!
    .-= The Teacher Cooks´s last blog ..Boursin Spinach Gratin =-.

  3. Ellen says:

    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!
    .-= Ellen´s last blog ..Vegetarian Panini with Cheese, Tomato, Red Onion and Arugula =-.

  4. Cynthia says:

    Was there supposed to be a recipe here?

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