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Tuna Cakes and Green Beans

Posted May 19 2011 7:41am

All your meal-making comments on yesterday’s post were interesting! A lot of people said they left at least one evening open for leftovers – we tend to take ours to work for lunches, so we don’t have a lot left for dinners. That’s when we do our “throw-together” meals, I guess! I’m glad I’m not alone in the fact that 1) no one cooks every night and 2) sometimes a “throw-together” dinner just has to happen!

I have a lot of fun “foodie” sorts of things coming up here on Every Little Thing, including a Ice Cream Cupcake Contest (yes, you read that correctly), Slow Food St. Louis events, more Secret Recipe Club and World Kitchen events, and what I’m most excited for, a long-term personal challenge that will help me grow as a cook and as a Slow Food enthusiast. I hope any new (and old) readers stick around! I love having you all here.

Now, onto the Tuna Cakes.

My friend Megan makes some delicious meals for her adorable boys (husband included), and I often bookmark her recipes. I was especially intrigued by her Tuna Patty recipe. Then, I randomly found this recipe from Southern Living and if that’s not fate, I don’t know what is.


Tuna Cakes (based on Southern Living and Domestic Goddess )
(Serves 4ish)

  • 1 (12-oz) can tuna in water, drained & flaked (I used 2 5-ounce cans)
  • 2 large eggs, lightly beaten
  • 1 small sweet onion, diced
  • 2 tbsp fresh chives
  • 1 cup Panko breadcrumbs
  • 1/2 tsp Worcestershire sauce
  • 2 dashes hot sauce
  • 1/4 tsp garlic salt
  • 1/4 tsp dry mustard
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp butter
  • Mixed salad greens for garnish


The recipe for these is so easy, you’ll feel like you should make something else with all your free time. You don’t have to! These are filling, nutritious, and with a side of veggies, a great meal.


Stir together everything but the butter and greens. Shape the mixture into 5-6 patties.

Melt half of butter in a skillet over medium-high heat. Cook 3 patties 4 minutes on each side or until golden. Repeat with the remaining butter and patties. Serve over salad greens (I really enjoyed sliced green onions too). We also drizzled some horseradish sauce.


These cakes came apart just a tiny bit in the pan but for the most part, stayed together nicely. They were moist, had tons of flavor, and didn’t taste too “tuna-y” if you know what I mean. Perfect with a side of green beans from the market.


Happy Thursday!

Question: How do you like your tuna?

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