I know, the minute some of you read “tuna”, you decided this recipe is not for you. But, at the risk of sounding like your mother, let me just say, “You never know unless you give it a try.”
My kids actually say they don’t like tuna, but I recently dug up this old recipe I used to make years ago, and they ended up loving it.
So– if you’re looking to try something quick and easy for a weeknight dinner, you should give this a try.
Here’s all you’ll need:
- 3- 2.6 oz pouches* of chunk light tuna (cans are fine as well)
- 1 cup seasoned bread crumbs
- 1 egg
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- a few tablespoons butter for pan
Mix the first 5 ingredients together in a bowl. (No, this won’t look pretty at the moment, but it’ll look great when it’s nice and crispy later.)
Heat a couple tablespoons of butter in a non-stick pan over medium heat until melted, then scoop the tuna mixture into the pan with a muffin scoop or large spoon. Use the back of a spatula to flatten the tuna into a cake.
Let them cook for around 2 minutes, until they start to brown on the bottom, then flip them and brown the other side.
Continue to heat until they are cooked through, and they’re done! This recipe will make around 10 cakes.
I like to sprinkle a little lemon juice over them & serve with vegetables for a great dinner. Or, eat them on toasted wheat bread with lettuce for a healthy lunch!
Give this recipe a try and tell me you don’t like it. Ok–don’t tell me if you really don’t like it. But, just give it a try. I think you will.
*Edited from original post. Should be 2.6 oz, not 6.4 oz. Oops!