Real Recipes From Real Home Cooks ®

super simple tuna cakes & tartar sauce

(2 ratings)
Blue Ribbon Recipe by
Charlene Knaps
Knoxville, TN

This recipe will feed an elegant crowd or a hungry family. The idea to use stuffing came from a magazine article a few years ago. I kept tweaking it around and got this. I love it as a quick go-to dish when I have forgotten to thaw something for dinner. It's very pantry-friendly!

Blue Ribbon Recipe

Tuna cakes are very pantry-friendly and this super simple recipe is delicious. Pan-fried, they're crispy outside and full of flavor. Store-bought stuffing helps to bulk them up a bit. The homemade tartar sauce is creamy and tangy and can be whipped up in a snap. It's the perfect complement to the cheesy, zesty tuna cakes. Serve them as a main meal or an appetizer.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -8
prep time 20 Min
cook time 10 Min
method Pan Fry

Ingredients For super simple tuna cakes & tartar sauce

  • 2 can
    albacore tuna in water, drained & flaked (5 oz each)
  • 1 box
    Stove Top stuffing mix (6 oz)
  • 1 c
    grated cheddar cheese, sharper the better!
  • 3/4 c
  • 1/3 c
    Miracle Whip (or mayo if you insist)
  • 2 Tbsp
    sweet pickle relish
  • 1/2 c
    Miracle Whip (or mayo if you insist)
  • 1 dash
    lemon juice
  • 2 Tbsp
    sweet pickle relish
  • 1 dash
    dry ground mustard (optional)

How To Make super simple tuna cakes & tartar sauce

  • Tuna cake ingredients in a bowl.
    Mix all tuna cake ingredients together in a large bowl. Cover and refrigerate for 10 minutes.
  • Tartar sauce ingredients in a bowl.
    While that's chilling, mix together the tartar sauce ingredients in a small bowl.
  • Heating a skillet.
    Heat a large nonstick pan to medium heat or your electric skillet to 275 degrees. Add a dash of cooking oil or spray, if desired.
  • Tuna cakes formed into patties.
    Shape mixture into patties. It will make 8 good-sized patties or 10 medium patties.
  • Pan-frying the tuna cakes.
    Cook each patty for 3 minutes on each side or until golden brown (see photo). Cool and pat on a paper plate or napkin, top with tartar sauce, and enjoy!