It’s almost time for Meatless Fridays. Our family observes Lent so i’m always on the hunt for delicious lent recipes! I’ve shared before how I’m the only one in my family who doesn’t eat marine life. Ya, no fish or any other ocean friends. This year I want to be different I wanna love what my family is enjoying so I decided to try tuna cakes.
The hubs and kids are huge fans of crab cakes so tuna would be a good alternative and make for an affordable meatless meal. This recipe is tasty and reminds me of the love for tuna cakes my Tata had. He was the boss when it came to making quick and easy tuna cakes and always wanted me to have a bite!
After several recipe trials and “doctoring up” our own mixture I can say I finally found one that I can enjoy with the family. A huge High-Five to the hubs for opening the tuna cans and taking the first bite for me! This is a meatless + lent recipe you’ll want to pin!
How to make 8 ingredient Tuna Cakes
I promise it’s only 8 ingredients because i’m all about quick and easy. Most of these we already had in our pantry but You can shop for all of these including our favorite seasonings at Walmart.
For seasoning you can really add your favorite seasonings. The hubs is a huge fan of Old Bay Seasoning and I love Lawry’s Seasoned Pepper Blend. We used both but feel free to try these or your own favorites. For tuna we went with Bumble Bee Solid White Albacore in Water.
- 2 cans of tuna
- 2 cups cornbread stuffing
- 1/3 cup diced onion
- 2 eggs
- 1 juice of a lime
- 1/3 cup of mayonnaise
- 1 tsp pepper blend seasoning
- ½ tbs old bay seasoning
- Vegetable oil
- In a bowl, add all the ingredients.
- Mix until well combined.
- Scoop out about 3tbs of tuna mixture.
- Roll mixture into balls and flatten in hand to a patty.
- Refrigerate patties for at least 10minutes.
- Heat up Vegetable oil in a pan about ½ inch deep.
- Fry until golden brown on both sides it can take about 4-5 minutes.
- Remove from oil onto napkin to soak up excess oil
- TTIP: Use a spatula to flatten your patty after turning it over once. This helps flatten them if they are too thick.
It’s so easy all you have to do is throw all the ingredients into a bowl and mix. Use a fork or spatula it helps to break down the tuna and really get the ingredients mixed together.
Once your mixture is well combined you want to start making the scoops. I used a cookie scoop because it helps keep all the patties the same size. My cookie scoop is about 1.5 TBS so You will need 2 to scoop 3tbs. This will make palm size patties!
Once all the tuna cake patties are done place them in a dish. This yields about 7 tuna cakes.
Refrigerate the tuna cakes for at least 10minutes to help the stuffing absorb the liquids and to help keep it’s shape.
Fry tuna cakes in vegetable oil in a pan about 1/2 inch deep. When frying you want to get a crispy golden brown crust. Once you flip the tuna cake once press down gently to flatten your patty.
Place them on a dish with napkins to observe the excess oil before serving.
Serve and enjoy with a squeeze of lime or your favorite sauce!
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