Tuna Cakes with Mustard Mayo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
2 eggs |
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 carrots |
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 |
Directions:
1. In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, breadcrumbs and carrot. Shape into eight patties.
2. In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown.
3. 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. Yield: 4 servings.
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