Tuna Corn Cakes

Tuna Corn Cakes
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    Recipe Yield: 8 appetizer or 2 dinner servings

15 minutes

A Southwestern tradition with a twist!  Try these spicy tuna corn cakes for dinner or as a fun summer party appetizer!


  • 2 (2.6 oz.) pouches StarKist Tuna Creations® BOLD Jalapeno
  • 2 Tbsp. chopped green onions
  • 1 egg, beaten
  • ½ cup drained canned corn, low sodium
  • ¼ cup milk, low fat
  • ½ cup yellow cornmeal
  • 2 Tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. cayenne pepper (adjust per taste)
  • 1 Tbsp. chopped fresh cilantro
  • 1 Tbsp. canola or peanut oil
  • Salt to taste


  • Place tuna in medium bowl. Add onions, eggs, corn and milk; blend together well.
  • In a small bowl, combine cornmeal, flour, baking soda and cayenne pepper. Add to the tuna mixture and blend well. Stir in Cilantro. (mixture will be wet and thick)
  • Heat oil in a medium skillet until hot. Drop by spoonful onto hot skillet and pat down to flatten. Cook approximately 1-2 minutes on each side (until browned and cooked through; may require additional time if thicker patties).
  • Serve with shredded cheese and sour cream if desired.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.