Best Tuna Cakes Flavors Of Cape Cod Recipes

Tuna Cakes image

Provided by cookiedog

Time 23m

Yield 12 cakes, 6 serving(s)

Number Of Ingredients 8

2 (6 ounce) cans light chunk tuna in water, drained, flaked
6 ounces stove top chicken flavor stuffing mix (I used seasoned dressing mix)
1 cup shredded mild cheddar cheese
1/2 cup shredded carrot
1/3 cup mayonnaise
2 tablespoons sweet pickle relish
3/4 cup water
Old Bay Seasoning (optional)

Steps:

Combine all ingredients.
Cover and refrigerate 10 minutes.
Heat a large nonstick skillet sprayed with cooking spray on medium heat.
For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty.
Add patties to skillet in batches.
Cook 3 minute on each side or until golden brown on both sides, turning over carefully.

Nutrition Facts : Calories 311.6, Fat 12.3, SaturatedFat 5, Cholesterol 41.3, Sodium 884.8, Carbohydrate 26.9, Fiber 1.1, Sugar 5.8, Protein 23

Tuna Cakes ~ Flavors of Cape Cod image

Provided by Carol Junkins @CarolAJ

Categories Fish

Number Of Ingredients 9

3-4 tablespoon(s) olive oil
3/4 cup(s) chopped celery
2 tablespoon(s) light cream cheese
2 teaspoon(s) lemon juice
1/3 cup(s) dry bread crumbs
1 teaspoon(s) dill
- pinch of black pepper
9 1/4 ounce(s) can tuna ( of course you could use canned salmon etc) and you can use the darker meat tuna as well
1 - egg white, lightly beaten

Steps:

Saute celery in 1 Tablespoon oil for 2-3 minutes. Remove from the heat and add remaining ingdredients.
Divide into four cakes. Saute two minutes each side in remaining oil, until golden brown.
Serve with tarter sauce. Serves 2

Crispy Tuna Cakes with Lemon Chili Mayo image

Provided by Alejandra Ramos

Categories appetizer

Time 25m

Yield 8 tuna cakes (4 servings)

Number Of Ingredients 17

Two 5- to 6-ounce cans tuna packed in oil or water, drained
2 to 3 slices sandwich bread, torn into small pieces (about 1/2 cup total) or 1/2 cup plain breadcrumbs
1 tablespoon brown or Dijon mustard
1/3 cup mayonnaise
1 large lemon, zested and juiced
1/4 small red onion, finely diced (about 2 tablespoons)
1/4 cup parsley, finely chopped
1 large garlic clove, grated
2 teaspoons seafood seasoning, such as Old Bay seasoning (can substitute Cajun seasoning)
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
Olive oil, for frying
3/4 cup mayonnaise
1 lemon, zested and juiced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Lemon wedges, for serving, optional

Steps:

For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

Tuna Loaf image

Provided by Jacki Meyers

Categories Fish

Time 50m

Number Of Ingredients 12

5 can(s) tuna, packed in water, drained
1 1/2 - 2 c ground oatmeal (i used my food processor)
1/2 green pepper, finely chopped
4 stalk(s) celery, finely chopped
6-8 baby carrots, finely chopped
3 eggs
4 Tbsp light cream cheese (i had whipped, so that's what i used)
2 Tbsp minced garlic
1 Tbsp lemon juice
1 Tbsp dill
seasoning (such as mrs. dash)
few turns of fresh ground pepper

Steps:

1. Chop oatmeal in food processor. Set aside. Chop celery, pepper, and carrots.
2. Mix all ingredients together until well blended; shape into loaf. Place in 8x8 baking dish sprayed with cooking spray.
3. Bake at 350 for 30-45 minutes. Let rest 15 minutes before slicing.
4. Serve with tartar sauce or a dill mayo.