The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Tuesday, February 22, 2011

Tuna Cakes with Spinach Salad

I'm a huge fan of tuna, but the husband despises it. He once ordered a tuna pizza in Portugal by mistake, and has since been turned off the fish forever. So if I'm feeling like making something with tuna, its usually for lunch.

These tuna cakes are a perfect light lunch when served with a nice salad and are a refreshing change from a plain sandwich. I adapted the recipe from Kraft after making them once previously and having a few logistical issues (such as the cakes falling apart in the pan).

I highly recommend chilling them in the fridge overnight, or at least for 1 hour after forming them into balls or cakes to make sure they don't fall apart. Also make sure that you spray the pan with non-stick spray well, or consider adding some butter or olive oil to ensure they don't stick.


2 cans (170 g each) tuna, drained, flaked
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
3/4 cup Cheddar Cheese, Shredded
1/2 cup carrot, shredded
3/4 cup water
4 green onions or 1 small white onion, chopped
1/3 cup Miracle Whip light Dressing
2 Tbsp. lemon juice
1/2 tsp dill weed or 1 tsp sweet relish
fresh ground pepper

1. Combine all ingredients well.
2. Form into balls/patties (this recipe makes 8-10 cakes) and place in fridge for at least one hour, preferably overnight.
3. Spray non-stick skillet with Pam and heat to medium.
4. Cook patties for 3-4 minutes per side, until browned and warmed throughout. If you have trouble flipping them without breaking, add some oil or butter to skillet.
5. Serve with salad & enjoy.

Nutritional Information:
Per Serving: (2 cakes) About 280 calories or 6 weight watchers points when made with light mayo and cheese.

Source: Adapted from Kraft Canada

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