Tuna Cakes

From Shay's Kitchen Wonders

Serving suggestions

Healthy Living

Save 70 calories and 8g of fat per serving by preparing with KRAFT 2% Milk Shredded Cheddar Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise.

How to Make as Appetizers

Prepare tuna mixture and refrigerate as directed. Form into 26 small tuna cakes, using about 2 Tbsp. tuna mixture for each. Cook, in batches, in large nonstick skillet sprayed with cooking spray, on medium heat, 3 to 4 min. or until golden brown on both sides, carefully turning halfway through cooking.

For Easier Handling in the Skillet

Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

Tags

seafood

6 servings

What You Need:

2 cans (5 oz. each) chunk light tuna in water, drained, flaked

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup KRAFT Shredded Mild Cheddar Cheese

3/4 cup water

1 carrot, shredded

1/3 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. CLAUSSEN Sweet Pickle Relish

Make It:

step 1

COMBINE ingredients. Refrigerate 10 min.

step 2

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.

step 3

FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.