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Tuna Cakes with Mustard Mayo

These patties take the cake! Canned tuna is the surprise ingredient in these veggie-packed rounds. If you'd like, add more zip to the creamy mustard-mayo sauce with prepared horseradish. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 large eggs, beaten
  • 3 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon seafood seasoning
  • 2 cans (5 ounces each) light water-packed tuna, drained and flaked
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup shredded carrot
  • 2 tablespoons butter, divided
  • 1 package (12 ounces) frozen peas
  • 1/4 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon 2% milk


  • In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs and carrot. Shape into 8 patties.
  • In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown.
  • Meanwhile, microwave peas according to package directions. Stir in the pepper and remaining butter and parsley. Combine the mayonnaise, mustard and milk. Serve with tuna cakes and peas.
Nutrition Facts
2 tuna cakes with 1/2 cup peas and 4 teaspoons sauce: 433 calories, 25g fat (7g saturated fat), 149mg cholesterol, 910mg sodium, 24g carbohydrate (6g sugars, 5g fiber), 28g protein.

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  • PrplMonky5
    Jan 27, 2018

    I used albacore and I think this recipe would definitely do better with the flakier (ie cheaper) tuna. I also don't like frying anything (even if for only a few minutes), so I baked mine. I put it on an aluminum lined baking sheet, lightly sprayed with some canola oil. I put it in at 425 deg F, about 11 minutes, turning them halfway. I think they were a good "done-ness". I will definitely use this recipe again, making my own tweaks.Update: I tried it using the chunk light and I feel that made a better "cake". However, I felt the cake itself was extremely bland. Next time I'm going to increase the seafood seasoning, that should do the trick.

  • LPHJKitchen
    Aug 20, 2017

    This was one recipe that our whole family enjoyed - surprisingly since the kids don't like fish! It had great flavor - especially with the mayo. Simple, fast and cheap!

  • zegunism
    May 18, 2017

    No comment left

  • tsuop
    Mar 9, 2017

    Not a fan of Tuna so I use Salmon and keep the rest the same. Very Good!! Husband loves the Mustard Mayo. A nice change from Tarter Sauce.

  • Shoes58
    Aug 27, 2014

    always looking for new and tasty ways to serve canned tuna. ( one word: BUDGET ) this was not only good to eat but fun to make and the mustard mayo was good drizzled over vegetables too.

  • shrinking67
    Mar 25, 2014

    3/25/14 made these for a light dinner tonight. Thoroughly enjoyed them. Will make again. Do not usually like mayo, but added mustard w/horseradish in it and that was very good.

  • annerj
    Mar 25, 2014

    brownnoze you could substitute any vegetable you want, it would just adjust the nutritional values at the bottom. The peas do not contribute to the tuna cakes themselves.

  • brownnoze
    Mar 25, 2014

    Okay I have question for all you. I do not like peas at all (I mean I HATE them). What do the peas add to the recipe besides a veggie? Do you think maybe corn would work instead?

  • lisagcjackson
    May 18, 2013

    No comment left

  • Scoviegirl
    Dec 24, 2012

    No comment left