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High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.

Source: Everyday Food, March 2007
Total Time Prep Servings

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129
  • caszumal
    23 APR, 2013
    I love making this recipe over and over. The jalapeno gives it a nice kick. Plus my sister, who hates cilantro loves this dish!
    Reply
  • astreb
    15 AUG, 2010
    Delicious. I used tuna packed in water and it was still amazing (and less fat)! I could eat all eight myself!
    Reply
  • kbottani
    1 JUN, 2010
    WOW! These were so cheap, so easy, and so GOOD!! I made them according to recipe but added one diced green onion simply because I had it leftover in the fridge and didn't want to waste it. Definitely going into my regular rotation!
    Reply

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