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Dinnertime Recipes

Tuna Cakes


Cheesy good!

What You Need

  • 2 cans (5 oz. each) chunk light tuna in water, drained, flaked
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1 cup KRAFT Shredded Mild Cheddar Cheese
  • 3/4 cup water
  • 1 carrot, shredded
  • 1/3 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
  • 2 Tbsp. CLAUSSEN Sweet Pickle Relish


  1. COMBINE ingredients. Refrigerate 10 min.
  2. HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
  3. FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.

Substitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, 4 chopped green onions and 1 Tbsp. lemon juice for the cheddar, carrots and relish.

Cooking time (duration)

Prep Time: 30 min.

Number of servings (yield)

6 servings



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Nutritional Information

Per Serving: 320 calories, 17g total fat, 6g saturated fat, 35mg cholesterol, 760mg sodium, 24g carbohydrate, 1g dietary fiber, 3g sugars, 16g protein, 40%DV vitamin A, 0%DV vitamin C, 15%DV calcium, 10%DV iron.

Serving Suggestion:
Serve with a quick-and-easy homemade tartar sauce. Just mix 1/2 cup additional mayo with 2 Tbsp. additional pickle relish and 1 Tbsp. chopped onions.

For Easier Handling in the Skillet:
Shape tuna mixture into patties, then place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

How to Make as Appetizers:
Prepare tuna mixture and refrigerate as directed. Form into 26 small tuna cakes, using about 2 Tbsp. tuna mixture for each. Cook, in batches, in large nonstick skillet sprayed with cooking spray, on medium heat, 3 to 4 min. or until golden brown on both sides, carefully turning halfway through cooking.

Ratings & Reviews

1 review

I am not a big fan of tuna...however this recipe was really good. The cheese really made a difference...I wrapped mine in butter lettuce and I was pleased with the taste.
Bobbi P. – 03/04/2015 –

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