Tuna Cakes – C
Slow roasted vegetables
  • Classic
  • seafood, slow cooker
Tuna Cakes – C
Slow roasted vegetables
  • Classic
  • seafood, slow cooker
Servings:

Ingredients

Prep
  • 24 oz canned tuna in water
  • 1 C panko bread crumbs
  • 2 egg
  • 1/2 C light mayonnaise
  • 1 t lemon juice
  • 1 lb baby carrots
  • 2-3 lb small new potatoes
  • 1/2 C olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 T olive oil

Instructions

To Assemble
  1. Drain tuna and add to medium bowl. Pour 1/4 cup panko crumbs onto a paper plate.
  2. Add next 3 ingredients to tuna and mix well. Scoop tuna mixture with ice cream scoop and flatten with hands.
  3. Dip both sides in panko crumbs and store in large container with lid. Use wax paper between layers.
  4. Mix last 4 ingredients in large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Pour vegetables into slow cooker and cook on low 6 – 8 hours.
  2. Heat 2 tablespoons olive oil in skillet and cook tuna cakes 2 – 3 minutes on each side.
  3. Serve with roasted vegetables.

Ingredients

Prep
  • 24 oz canned tuna in water
  • 1 C panko bread crumbs
  • 2 egg
  • 1/2 C light mayonnaise
  • 1 t lemon juice
  • 1 lb baby carrots
  • 2-3 lb small new potatoes
  • 1/2 C olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 T olive oil

Instructions

To Assemble
  1. Drain tuna and add to medium bowl. Pour 1/4 cup panko crumbs onto a paper plate.
  2. Add next 3 ingredients to tuna and mix well. Scoop tuna mixture with ice cream scoop and flatten with hands.
  3. Dip both sides in panko crumbs and store in large container with lid. Use wax paper between layers.
  4. Mix last 4 ingredients in large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Pour vegetables into slow cooker and cook on low 6 – 8 hours.
  2. Heat 2 tablespoons olive oil in skillet and cook tuna cakes 2 – 3 minutes on each side.
  3. Serve with roasted vegetables.

*Non seafood eaters can substitute canned chicken for tuna.
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