Prep 15 mins
Cook 6 mins
I've made these for so long that I'm not sure of the recipe origin. They never fail, are easy to make & always good. They also work well & impress as a starter if served with crisp veggies, tartar sauce or a light mayo sauce thinned-with-milk & flavored with lime juice, dill & chives. Makes 4 patties of entree size or 6-8 of starter size. *Edited to Add* -- My spec thx to Chef JillAZ for reviewing this recipe for the Freezer Tag Game in the OAMC Forum & for the info she provided. Pls see Note #2 at the end of Prep Steps for this info. :-)
- 1 (6 ounce) can tuna (water packed)
- 2 medium size eggs
- 2 tablespoons lime juice (preferred, but lemon ok)
- 1 teaspoon dill
- 1⁄4 onion, finely minced (red or white)
- crushed corn flakes, as bonding ingredient
- olive oil, to brown patties
- Combine 1st 5 ingredients in a mixing bowl.
- Add corn flakes til you no longer see any liquid in the mixture, but more is usually better.
- Divide into 4 equal portions on a cutting board.
- Shape patties & flatten to 3/4 in thickness.
- Use spatula to transfer carefully to non-stick skillet & saute over med-low heat in olive oil til golden brown & crisp on both sides.
- Note #1: A variety of dry bonding ingredients can be used. I use crushed corn flakes or Pepperide Farm dressing mix. I don't care for the mushy texture of the end-product or the difficulty holding the patties together when potato is used.
- Note #2: For OAMC per JillAZ ~ *To freeze* (uncooked patties) prepare recipe thru Prep Step #4. Place patties in a freezer bag w/layers of parchment paper in between. Seal, label & freeze. *To serve* ~ Thaw in fridge or microwave & cook as directed. ~~ Cooked patties can also be frozen wrapped in plastic wrap & placed in a freezer bag. Thaw in fridge or microwave & reheat on stovetop or in oven.
To be honest I hate tuna. I was originally making these for my 2-year-old's lunch. & I actually liked these! Not fishy at all. I used lemon juice & breadcrumbs instead of the cornflakes. I also grated the onion & added some pepper. My son scarfed these down! He loved them. This will be a go to lunch for him now! Thanks.
Delicious! I took the advice of the other viewers and used 2 cans of tuna and 3 eggs. For the filler I used uncooked 1 minute oatmeal (I use this in my meatloaf too) and it was wonderful! I didn't have any lemons or limes on hand so I used Lemon Pepper seasoning along with dill and salt and pepper. Cooked with butter. Excellent.... definitely will make this one again!
These were so delicious! I love that they are easy, quick, and healthy! I doubled them and only used 3 eggs. Also, I used low salt saltine crackers for the bonding ingredient....worked wonderfully. I also used white albacore tuna in pouches (just a preference). They were moist, flavorful, and my house smelled like a seafood restaraunt while they cooked. I served them with tartar sauce, but they are also delicious with plain old ketchup or a squeeze of lemon. Thanks for this awesome recipe that I will definitely use again and again :)