For dinner last night I made us these tuna cakes from this month’s Southern Living and they were delish. I love a good seafood cake of about any kind. Enjoy! And you definitely have to try the creole mayo with them. That was the best part.



  • 2  (12-oz.) cans solid white tuna in spring water, drained well*
  • 1 1/4  cups  Italian breadcrumbs
  • 2  large eggs, lightly beaten
  • 2  teaspoons  lemon zest
  • 2  teaspoons  Dijon mustard
  • 1  cup  mayonnaise, divided
  • 1 1/4  teaspoons  Creole seasoning, divided
  • 1/4  cup  olive oil
  • 1  teaspoon  lemon juice


1. Drain and rinse tuna. Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 cup mayonnaise, and 1 tsp. Creole seasoning. Shape mixture into 8 (3-inch) patties.

2. Cook 4 patties in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden; drain on paper towels. Repeat with remaining tuna cakes and oil.

3. Combine lemon juice and remaining 2/3 cup mayonnaise and 1/4 tsp. Creole seasoning. Serve with hot tuna cakes.

*5 (5-oz.) cans solid white tuna in spring water, drained well, may be substituted.



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