Baked Tuna 'Crab' Cakes

Baked Tuna 'Crab' Cakes

20 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Chinadoll_82
Recipe by  Chinadoll_82

“A delicious alternative to the original.”

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Ingredients

Adjust Servings

Original recipe yields 18 tuna cakes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
  2. In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
  3. Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
  4. Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
  5. Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.

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Reviews (20)

Rate This Recipe
mrs. kosmos
50

mrs. kosmos

I normally won't review a recipe unless I follow it to a T, but since this one hadn't been rated, I thought I would let others know it is really good. I was a little dubious, myself, and only chose this recipe because I could make it work with what I had on hand. My changes were modest: I didn't have any green onions, garlic, jalapenos, or sour cream so I substituted with regular onions, garlic powder, bottled hot sauce, and plain yogurt. I didn't have enough cornmeal, so I wound up using a cornmeal/flour mix. I liked these a lot and think they would be even better if I hadn't made so many substitutions. I didn't make a sauce, but next time I will. I'll probably try the cilantro-lime mayonnaise from the crab and noodle cakes with cilantro lime dressing on this site.

Natasha Roe
16

Natasha Roe

I LOVE these tuna cakes!! We have made them at least 5 times and every time they come out perfect. I didn't have cornmeal so I used seasoned bread crumbs, added more garlic & used frozen shredded zucchini from the summer crop. When using frozen zucchini I used 2 cups - it thaws & juices seep out reducing down to 1 C. Don't let the jalapenos scare you off. My kids didn't know they were in there and asked for thirds. The recipe makes enough for us to eat two meals & great for leftovers. I'm going to try and sub out salmon next time for the tuna.

brawnchase70
12

brawnchase70

use more bread crumb and add parmasean. more olive oil, possibly brown in a pan before baking because outside of cakes tend to dry out. FIND A GOOD SAUCE

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 27.3 g
  • 55%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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