Tuna Cakes By Kelly Miller • July11,2013 • Updated January 24, 2022 • 8 Comments 2.1K Jump to Recipe Tuna Cakes recipe made with tuna, stuffing mix, cheese, coleslaw, and mayo. Served with a simple tartar sauce! When I think of tuna fish, I think of my house growing up in Philadelphia. Tuna fish sandwiches were a weekly (if not more) occurrence in our house and very often found in our lunch boxes! I really liked tuna, always on white bread or sometimes toast if my mom was making it as a quick dinner. (Because toast is infinitely fancier, you know. Love ya, mom. 🙂 The part about tuna that I didn’t like were the chunks of crunchy onions. Crunchy onions are a kid’s worst nightmare, haha! I had actually never had fresh tuna until I was around 17 when I went to a fancy restaurant in downtown Philly. It looked almost raw in the middle, and gross to me, but I tried it anyway. It was to die for! I was amazed at how much stronger canned tuna tastes compared to that. I’ll tell you one thing, these Skillet Tuna Cakes NEED to be on your menu plan soon! This is such a great pantry staple meal, and the strong flavors of the Stove Top, relish, and cheese really tone down the tuna. You won’t believe how good these are! Oh and whatever you do, don’t skip the tartar sauce. 🙂 I like mine with some tartar sauce spread over the top and a good squeeze of lemon. Yum-o!! Here are some great side dish ideas: Summer Zucchini Saute Garden Salad & Waffle Croutons Tuna Cakes Tuna Cakes recipe made with tuna, stuffing mix, cheese, coleslaw, and mayo. Served with a simple tartar sauce! No ratings yet Print Pin Rate Prep Time: 20 minutes minutesCook Time: 30 minutes minutes Servings: 12 cakes Calories: 245kcal Author: Kelly Miller IngredientsFor the tuna cakes▢ 10 oz chunk light tuna in water drained▢ 6 oz cornbread stuffing mix dry▢ 1 cup shredded cheddar cheese▢ 1/2 cup shredded coleslaw with carrots dry coleslaw blend in the produce dept▢ 1/2 cup mayo▢ 2 tablespoons relish▢ 3/4 cup water▢ lemon wedgesFor the tartar sauce▢ 1/2 cup mayo▢ 2 tablespoons relish InstructionsIn a small bowl, combine mayo and relish for tartar sauce.Cover and refrigerate while preparing cakes.In a large bowl, stir together tuna, dry stuffing mix, cheddar, coleslaw mix, mayo, relish, and water.Cover and allow to sit 10 minutes.Spray a skillet with nonstick spray and heat on medium heat.Scoop 1/3 cup into your hands and roll.Place onto skillet and flatten out slightly with a spatula.Cook 3 to 4 cakes at a time, turning over after about 3 minutes or until browned on both sides.Repeat for remaining tuna cakes (about 12 total).Serve hot with tartar sauce and lemon wedges. NutritionCalories: 245kcal | Carbohydrates: 12g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 490mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 2.1K
Cathy@LemonTreeDwelling says July 11, 2013 at 9:00 pm Great idea, Kelly! Like a crab cake….but not! I love it! Reply
Kelly Miller says July 11, 2013 at 9:43 pm Similar to a crab cake, only much cheaper to execute (and still tasy). Haha! 🙂 Reply
WillCookForSmiles says July 13, 2013 at 1:30 am Ohhh, I know I will love this! Will be trying it this weekend 🙂 Reply
Miz Helen says July 14, 2013 at 9:26 pm Hi Kelly, Your Tuna Cakes look delicious! Hope you are having a great summer weekend and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen Reply
Cheryl Jordan says July 15, 2013 at 2:58 am I found your site through Pinterest and have loved looking at your recipes. What made me comment was the tartar sauce recipe, in fact it made me laugh. Just the other day I was making it the exact same way and wondered why more people didn't make their own. The first time I made it for my family many years ago my husband was positive that it would not taste anything like the tartar sauce he was used to eating from a jar. 26 years later and I still make it this way. Maybe it's a PA thing, as I grew up about an hour west of Philly! Reply
kermiefrg says July 16, 2013 at 12:38 pm I love tuna and I've never tried this! Thanks for sharing! Reply