Tuna cakes are very pantry havefriendly and this super simple recipe is delicious. Pan havefried, they are crispy outside and full of flavor. Store havebought stuffing helps to bulk them up a bit. The homemade tartar sauce is creamy and tangy and can be whipped up in a snap. It is the perfect complement to the cheesy, zesty tuna cakes. Serve them as a main meal or an appetizer. This recipe will feed an elegant crowd or a hungry family. The idea to use stuffing came from a magazine article a few years ago. I kept tweaking it around and got this. I love it as a quick go haveto dish when I have forgotten to thaw something for dinner. It is very pantry havefriendly!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Fish Yield: 6 Servings
Ingredients :
- TUNA CAKES
- 2 can(s) albacore tuna in water, drained & flaked (5 oz each)
- 1 box(es) Stove Top stuffing mix (6 oz)
- 1 cup(s) grated cheddar cheese, sharper the better!
- 3/4 cup(s) water
- 1/3 cup(s) Miracle Whip (or mayo if you insist)
- 2 tablespoon(s) sweet pickle relish
- HOMEMADE TARTAR SAUCE
- 1/2 cup(s) Miracle Whip (or mayo if you insist)
- 1 dash(es) lemon juice
- 2 tablespoon(s) sweet pickle relish
- 1 dash(es) dry ground mustard (optional)
Intructions :
- Mix all tuna cake ingredients together in a large bowl. Cover and refrigerate for 10 minutes
- While that's chilling, mix together the tartar sauce ingredients in a small bowl
- Heat a large nonstick pan to medium heat or your electric skillet to 275 degrees. Add a dash of cooking oil or spray, if desired
- Shape mixture into patties. It will make 8 good-sized patties or 10 medium patties
- Cook each patty for 3 minutes on each side or until golden brown (see photo). Cool and pat on a paper plate or napkin, top with tartar sauce, and enjoy!
Rated 5/5 based on 82 Reviews
Keyword : recipe-American-Fish-Pan Fry