Ingredients Jump to Instructions ↓

  1. 2 cans (6 oz each) light tuna in water, drained, flaked

  2. 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

  3. 1 cup Kraft Shredded Mild Cheddar Cheese

  4. 1/2 cup shredded carrots

  5. 1/3 cup Kraft Mayo Real Mayonnaise

  6. 2 tbsp Claussen Swwet Pickle Relish

  7. 3/4 cup water

Instructions Jump to Ingredients ↑

  1. Round up all ingredients ahead of time.

  2. Mix the tuna, stuffing mix, cheese, carrots, dressing, relish and water in a bowl.

  3. Cover the bowl and refrigerate it for 10 minutes.

  4. Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 cup for each cake, into skillet in batches. (An ice cream scoop helps make evenly portioned cakes) 5. Gently flatten cakes using a spatula.

  5. Cook 3 minutes on each side or until they are golden brown on both sides, turning cakes over carefully. As noted in the magazine, this recipe uses tuna, but you can make it different every time. You can switch it up by using salmon, crab or shrimp. Serve with a simple crispy salad...wonderful staple side dish!


Send feedback