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Food Factor: Tuna Cakes

By Ms. Natasha Haynes, MSU Extension Service

These tuna cakes are a family favorite, and they are quick to pull together because canned tuna is a pantry staple.

Canned tuna is a great source of protein and a budget-friendly option compared to fresh tuna. Look for tuna packed in water, instead of oil, to cut down on calories.

We all know cooking tuna cakes can be messy at times! If they fall apart, don’t worry. The flavor is still the same!

Tuna Cakes


- 2 (6 ounce) cans low-sodium or no-salt-added tuna in water, drained and flaked

- 1 (6 ounce) package low-sodium stuffing mix (we used chicken flavor)

- 1 cup reduced-fat cheddar cheese, shredded

- 1 cup water

- 1 carrot, shredded

- 1/3 cup reduced-fat mayonnaise

- 2 tablespoons sweet pickle relish

Mix all ingredients. Refrigerate for 10 minutes.

Heat a large nonstick skillet sprayed with nonstick cooking spray on medium heat.

Use an ice cream scoop to add 1/3 cup portions of tuna mixture to skillet in batches. Flatten into patties with back of spatula.

Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes.

Thanks to Texas A&M University Extension for this recipe!

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