Tuna Cakes

Tuna Cakes an easy delicious recipe to dress up a couple of cans of tuna. This dish is perfect for Lent or anytime you are looking to make a simple delicious meal involving tuna.

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Course: Main Course

Cuisine: American

Keyword: Tuna Cakes, Easy Tuna Cakes

Prep Time: 15

Cook Time: 8

Servings: cakes

Calories: 173kcal

Author: Dawn

Ingredients

2 5 ounce cans tuna
2 tablespoons green peppers finely chopped
2 tablespoons onion finely chopped
2 tablespoons celery finely chopped
1 large egg
2 tablespoons mayo
1 teaspoon lemon
1/2 cup bread crumbs
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dill weed
Olive oil

Instructions

Drain as much of the liquid from the tuna. Chop the vegetables so they are finely chopped.
Add all of the ingredients in a large bowl, except for 1/4 cup of the bread crumbs, using a spoon, fork, or by hand mix until well combined
Using about 1/4 cup to 1/3 cup of the tuna mixture make into cakes/patties.
When the cakes are made coat each one with the remaining bread crumbs.
Place in the refrigerator for a least one hour.
Add enough olive oil to a non-stick skillet to coat the bottom of the skillet. Heat over medium heat. Once the skillet is warmed add the tuna cakes. Do not overcrowd the skillet. Fry for 4 to 5 minutes or until browned, then flip over and fry for another 3 four minutes. Serve while hot.

Notes

Drain as much of the liquid from the canned tuna as you can.
Finely chop the vegetables so they can cook thoroughly.
Once you make the tuna cakes stick them in the refrigerator for at least one hour to firm up, before frying them.
To reheat the cakes you can microwave them until the desired temperature or add a little olive oil to a skillet and heat.

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition