Tuna patties recipe details on

Photography Credit: Elise Bauer

Tuna patties! All you need to do is say both of these words and that i’m flooded with childhood recollections. We kids are a couple of ft high, have small ft, scabbed knees, and never-ending energy. Among chasing one another round the dining area table we're squealing to the mother, &"We’re getting tuna patties!&"

I was passionate about food, as you would expect. And try to hungry. In those days, it was certainly one of my mother’s go-to dishes. No clue what her recipe was, also it’s been such a long time since she’s built them into, it’s lengthy forgotten. This recipe is really as close when i may come as to the I recall, most likely having a couple of added flourishes.

Things I love concerning the recipe is the fact that I usually have the required ingredients within the kitchen and fridge, the patties are really simple and fast to create, plus they’re affordable too. Indeed, plus they taste great! (A minimum of to all of us. Big on canned tuna here.)

Tuna Patties Recipe

• Prep time: ten minutes
• Prepare time: ten minutes
• Yield: Makes 4 patties

Ingredients

• 2 6-ounce cans tuna
• 2 teaspoons Dijon mustard
• 1/2 cup white-colored bread torn into small pieces
• 1 teaspoon lemon zest
• 1 Tablespoons of fresh lemon juice
• 1 Tablespoons of water (or liquid in the cans of tuna)
• 2 Tablespoons of chopped fresh parsley
• 2 Tablespoons of chopped fresh chives, eco-friendly onions, or shallots
• Salt and freshly ground pepper
• A few squirts of Very hot sauce or tabasco
• 1 raw egg
• 2 Tablespoons of essential olive oil
• 1/2 teaspoon butter

Method

1 Drain tuna: Drain the liquid in the tuna cans. If you work with tuna packed in water, reserve a tablespoon from the tuna water, and give a teaspoon of essential olive oil towards the tuna mixture within the next step.

2 Mix tuna with mustard, bread, zest, fresh lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: Inside a medium bowl, mix together the tuna, mustard, torn white-colored bread, lemon zest, fresh lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground pepper. Taste the mix before adding the egg to find out if it requires more seasoning for your taste. Add the egg.

3 Form into patties, chill: Divide the mix into 4 parts. With every part, form right into a ball after which flatten right into a patty. Place onto a wax paper lined tray and chill to have an hour. (You are able to skip the chilling if you would like, chilling just helps the patties stay together whenever you prepare them.)

4 Saut in skillet: Heat the essential olive oil along with a little butter (for taste) inside a surefire or stick-free skillet on medium high. Lightly put the patties within the pan, and prepare until nicely browned, 3-4 minutes on every side.

Serve with wedges of lemon. You may also serve with tartar sauce on slider buns for any tuna hamburger.

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Showing 4 of 163 Comments

We'd these too but we used canned Salmon, also it tastes a lot better than the tuna. Just my estimation. Tuna is nice too, however the salmon really makes this croquet amazing.

Your story instantly transported me to my childhood. We'd these, too, with potato included. Tasty! My Gramma were built with a particular practice of serving the sandwich having a thick slice of fried tomato. Needed plenty of mustard, and sliced onions. Tasty uncontrollably now.

• September 3, 2016