Oven-baked cornbread tuna cakes

Enjoy the benefits of heart-smart omega-3 fats in tuna at a lower cost than salmon.


4 pieces prepared buttermilk cornbread (See directions.)
2 tablespoons canola oil
2 tablespoons mayonnaise
1 tablespoon chopped green onion
3 cloves garlic, minced
3 large eggs
2 tablespoons chopped parsley
1 teaspoon dried dill weed
1/2 teaspoon low-sodium seafood seasoning
1 11-ounce pouch light tuna packed in water


  1. Preheat oven according to directions on cornbread package.
  2. Make cornbread according to package directions. Do not use salt if the directions call for it. Use buttermilk instead of milk. Set aside cornbread to cool after baking.
  3. Set oven temperature to 375 F. Grease a 9-by-13-inch baking pan with oil. Set aside.
  4. In a large bowl, combine mayonnaise, onion, garlic, eggs, parsley, dill weed, seafood seasoning and tuna. Crumble 4 pieces of cooled cornbread and add to the bowl. Mix well. Form tuna into 12 "cakes" (small patties).
  5. Place tuna cakes into the baking pan. Bake for 20 to 25 minutes. Set oven to broil setting, move baking pan to top rack and broil for 1 to 2 minutes, being careful not to burn the tuna cakes.
  6. Serve warm.

Makes 6 servings

Recipe contains: wheat, milk, eggs, fish

Carb choices per serving: 1/2

First Published: 10/26/2015
Last Reviewed: 10/26/2015

cornbread tuna cakes
Tuna contains varying levels of mercury (a toxin), depending on the type you buy. Look for light tuna instead of white (albacore) tuna for the lowest amounts of mercury.
oven baked cornbread tuna cakes label