Best Tuna Cakes In A Muffin Pan Recipes

Buttery Tuna Rice Muffins image

Provided by The Creative Bite

Time 28m

Number Of Ingredients 13

Steps:

Preheat oven to 375°.
In a medium bowl, combine all of the tuna muffin ingredients, mixing until well combined.
Divide the mixture evenly between 6 greased muffin cups. Bake at 375° for 16-18 minutes until lightly golden brown on the top. Finish them under the broiler for a couple minutes if you want a crispier top.
Meanwhile, in a small bowl, combine all of the Lemon Butter Sauce ingredients.
Top the cooked tuna muffins with lemon butter sauce and enjoy!

Spicy Tuna Cakes Recipe - (4.4/5) image

Provided by IsabelTunaUSA

Number Of Ingredients 12

3 tablespoons melted ghee, divided
10 ounces canned albacore tuna packed in water, drained
3 scallions, thinly sliced (about 1/3 cup)
2 tablespoons finely minced fresh cilantro
1 1/3 cup mashed baked sweet potato
finely grated zest from 1/2 medium lemon
1 tablespoon minced jalapeño pepper
2 large eggs
1/2 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 medium lemons, cut into wedges (optional)

Steps:

Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine. Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. (Not sure if you've added enough salt and pepper? Take a small portion and fry up a little pancake to see if the seasoning is right!) I use my hands to mix everything together because that way I can make sure that the fish chunks aren't overly broken up. Scoop a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly. Transfer the cakes to a wire rack to cool. The easiest way I've found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter. Voilà! Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They're fantastic right out of the oven. Alternatively, store them in the fridge, and when you're ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you're good to go.

Tuna Muffins image

Provided by T-Sawyer

Categories Tuna

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 cups cooked rice, cooled (any variety, sticky white rice holds together better)
1 (170 g) can tuna in water
1 cup cheddar cheese, grated
1 tablespoon parsley
1 tablespoon fresh onion, depending on taste (or more)
1 teaspoon seasoning salt
2 tablespoons milk
2 eggs
1 tablespoon lemon juice
1/2 teaspoon seasoning salt
1/2 teaspoon parsley
1/4 cup melted butter or 1/4 cup margarine

Steps:

Mix first eight ingredients together and lightly press into a very well greased muffin tin.
Bake at 375 F for 15 minutes. Tops should just start to brown & bubble. Note - baking time will vary with size of muffin tins.
Let cool about 5 minutes to allow for easier removal from pans then turn out onto individual serving dishes.
Combine sauce ingredients and drizzle over top of muffins.