AuthorRetroRuth
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From 30 Tempting Spaghetti Meals: Easy, Economical, Delicious, Franco American, 1930's

Tested Recipe!

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 1 can spaghetti
 1 egg, beaten
 1 ½ cups flaked canned tuna fish
 ¾ tsp salt
  tsp pepper
 ½ cup water
 ½ cup bread crumbs
 1 tbsp butter
 1 egg beaten with 1 1/2 tablespoons water
 1 can condensed cream of mushroom soup
 2 tbsp chopped pimientos

1

Chop spaghetti fine. Mix with beaten egg, tuna and salt, and pepper.
Make into cakes, then dip into crumbs, beaten egg and then crumbs again. Let chill in the refrigerator for 20 mins.

2

Fry in hot fat (375 degrees) 1 inch deep in a heavy frying pan. Drain on absorbent paper.
Serve cakes piping hot!

Sauce
3

For the sauce, add water to Campbell's Cream of Mushroom Soup and heat with butter and pimentos.
Serve hot on tuna cakes.

Ingredients

 1 can spaghetti
 1 egg, beaten
 1 ½ cups flaked canned tuna fish
 ¾ tsp salt
  tsp pepper
 ½ cup water
 ½ cup bread crumbs
 1 tbsp butter
 1 egg beaten with 1 1/2 tablespoons water
 1 can condensed cream of mushroom soup
 2 tbsp chopped pimientos

Directions

1

Chop spaghetti fine. Mix with beaten egg, tuna and salt, and pepper.
Make into cakes, then dip into crumbs, beaten egg and then crumbs again. Let chill in the refrigerator for 20 mins.

2

Fry in hot fat (375 degrees) 1 inch deep in a heavy frying pan. Drain on absorbent paper.
Serve cakes piping hot!

Sauce
3

For the sauce, add water to Campbell's Cream of Mushroom Soup and heat with butter and pimentos.
Serve hot on tuna cakes.

Tuna Cakes With Mushroom Sauce

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