tuna cakes

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Servs: 2   Prep:   Cook:

A more economical version of the traditional salmon cakes, these are just as healthy as they are yummy!

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Ingredients [?]

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  • add   2 6 oz. cans light tuna in water
  • add   3/4 cup seasoned bread crumbs
  • add   1 egg
  • add   1/2 cup low-fat or skim milk
  • add   2 Tbls lemon juice
  • add   2 Tbls Molly McButter
  • add   Lemon Pepper to taste
  • add   Dill Weed to taste
  • add   For an extra zing use Starkist Tuna Creations Lemon Pepper or Sweet & Spicy versions


  1. Mix all ingredients together with a fork in a med mixing bowl, breaking up all the tuna chunks and egg is mixed well. Mixture will be very moist but should bind together easily.
  2. On a flat grill, turn on medium to high heat, and spray with a non-stick spray. I use a Lemon flavored spray. When grill is hot, turn heat to medium.
  3. Form a ball about the size of a golf ball with the tuna mixture, and flatten slightly. Place on hot grill. Mixture should make approx. 6 or 7 cakes.
  4. When bottoms of cakes become brown, turn them with a spatula. Spray with non-stick spray lightly over entire grill and cakes.
  5. Remove from heat when both sides are nicely browned.
  6. Mustard Dipping Sauce:
  7. Use best judgement to measure... I don't measure, so can't quite tell someone else how to!
  8. Honey Mustard - more here
  9. Light Mayonnaise - less here
  10. Lemon Juice - just a little
  11. Molly McButter - just a little
  12. Lemon Pepper - pinch
  13. Dill Weed - pinch

ChefsugNote From The Chef

BakFanLin 07:56, 11 Oct 2007

Store in a zip-lock bag in fridge for several days. I take them to work for a quick lunch. They heat in the microwave nicely. The dipping sauce will keep for weeks in a tightly sealed container.

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