Savory Tuna Cakes
Turn simple pantry staples into a crave-worthy dinner with these crispy, golden tuna cakes—made with tender chunk light tuna, creamy mashed potatoes, Parmesan, and Italian seasoning—pan-seared until perfectly crisp and served over a fresh spring mix drizzled with tangy balsamic vinaigrette.
Prep Time:
20 min
Cook Time:
20 min
Servings:
6
Share on Social
Ingredients
- 5 Ounces chunk light tuna in water
- 24 Ounces Bob Evans Original Mashed Potatoes
- 2 Cups panko breadcrumbs, divided
- 1 Cup shredded Parmesan cheese
- 2 Teaspoons Italian seasoning
- 6 Tablespoons olive oil, divided
- 5 Ounces spring mix
- 1 Cup balsamic vinaigrette
Featured Product
Bob Evans Original Mashed PotatoesInstructions
- Combine tuna, potatoes, 1 cup breadcrumbs, cheese and seasoning in a large bowl; season with salt and pepper, if desired.
- Shape mixture into 12 patties.
- Dredge patties in 1 cup breadcrumbs to coat.
- Cook patties, in batches, in 3 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat until browned and crisp.
- Toss together spring mix and vinaigrette.
- Divide salad among 6 plates. Top with tuna cakes.
Recommended Recipes
Whether it’s breakfast time, a late-night snack, or something in between, find a Bob Evans-inspired recipe to add more comfort to your day.
