Simple, quick and comforting, these golden cakes go well with a spoonful of reduced-fat sour cream and a sprinkle of chopped fresh chives. Try mixing in a bit of chopped dill, capers or lemon zest for a variation. Source: EatingWell Magazine, May/June 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Partially mash potatoes in a bowl with a fork until they begin to hold together. Add tuna, egg, salt, pepper and 1 teaspoon oil; stir to combine. Shape into four 1/2-inch-thick patties.

  • Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-low heat; add the patties and cook until browned on the first side, about 5 minutes. Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.


Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

300 calories; total fat 17g 26% DV; saturated fat 2.5g; cholesterol 124mg 41% DV; sodium 545mg 22% DV; potassium 479mg 13% DV; carbohydrates 17g 5% DV; fiber 1.9g 8% DV; sugarg; protein 21.2g 42% DV; exchange other carbs 1; vitamin a iu 184IU; vitamin c 4mg; folate 25mcg; calcium 39mg; iron 2mg; magnesium 39mg; thiaminmg.