Canned Tuna Fish Cakes

Martha Medina Garcia
Besides being easy and delicious, these canned tuna fish cakes are the best recipe to enjoy leftover mashed potatoes from your holiday feast! Tuna, bell peppers, onion, mayonnaise, mashed potatoes, and spices are brought together in a dish packed with tons of flavor everyone will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cans tuna
  • 3/4 kilos potato, mashed
  • 1 bell pepper, charred, peeled, and cut into small-sized cubes
  • 1/2 onions, chopped
  • 1 clove garlic, chopped
  • parsley, chopped
  • 4 tablespoons olive oil
  • mayonnaise
  • salt
  • vegetable, cut into sticks
Preparation
40 mins
30 mins
Low
  • Fry onion and garlic in olive oil. Add drained canned tuna, bell pepper, and parsley. Set aside.
  • In a nonstick baking sheet, place a bit of mashed potatoes. Spread mayonnaise on top. Place a bit of previous preparation on top. Repeat the layers until all of the ingredients are used up and top with mayonnaise.
  • Bake for about 10 to 15 minutes at 356 °F.
  • Place another layer of cooked tuna on top. Serve canned tuna fish cakes on a platter.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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