These delicious fish cakes can be served as a starter, appetiser or part of a main course. Tuna is blended with vegetables and seasonings, formed into fish cakes and baked to perfection.
I normally won't review a recipe unless I follow it to a T, but since this one hadn't been rated, I thought I would let others know it is really good. I was a little dubious, myself, and only chose this recipe because I could make it work with what I had on hand. My changes were modest: I didn't have any green onions, garlic, jalapenos, or sour cream so I substituted with regular onions, garlic powder, bottled hot sauce, and plain yogurt. I didn't have enough cornmeal, so I wound up using a cornmeal/flour mix. I liked these a lot and think they would be even better if I hadn't made so many substitutions. I didn't make a sauce, but next time I will. I'll probably try the cilantro-lime mayonnaise from the crab and noodle cakes with cilantro lime dressing on this site. - 24 Jul 2009 (Review from Allrecipes US | Canada)
I LOVE these tuna cakes!! We have made them at least 5 times and every time they come out perfect. I didn't have cornmeal so I used seasoned bread crumbs, added more garlic & used frozen shredded zucchini from the summer crop. When using frozen zucchini I used 2 cups - it thaws & juices seep out reducing down to 1 C. Don't let the jalapenos scare you off. My kids didn't know they were in there and asked for thirds. The recipe makes enough for us to eat two meals & great for leftovers. I'm going to try and sub out salmon next time for the tuna. - 02 Apr 2010 (Review from Allrecipes US | Canada)
use more bread crumb and add parmasean. more olive oil, possibly brown in a pan before baking because outside of cakes tend to dry out. FIND A GOOD SAUCE - 29 Jan 2011 (Review from Allrecipes US | Canada)