Recipe by Manami
These are absolutely wonderful! They are definitely different and that is what makes them good. Also, a new way to serve tuna fish. Serve these with a nice green salad & good mashed garlic potatoes. I have changed the recipe a little because of personal taste. Hope you like it as well. Recipe Courtesy Paula Deen - Television Food Network, 2003.
Top Review by Mustang Sally 54269
This recipe didn't work real good for me, however, I changed a few ingredients so I'll reserve my rating for now. I enjoy tuna & horseradish but found the flavours off for me. It might have been the kind of tuna I used.
- 2 (6 ounce) cans solid white tuna, drained
- 1⁄2 cup breadcrumbs
- 2 large eggs, lightly beaten
- 1⁄2 cup finely chopped onion
- 1⁄2 cup finely chopped celery
- 1 -2 tablespoon chopped jarred pimiento (optional)
- 1 tablespoon fresh lemon juice
- 1 1⁄2 teaspoons prepared horseradish
- 1 garlic clove, minced
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 tablespoons olive oil
Directions See How It's Made
- Preheat the oven to 350°F.
- In a small non-stick skillet, saute the onions, chopped pimento & celery with a small amount of olive oil, for about 5 minutes until translucent. Then add garlic for one more minute.
- Set aside; to cool.
- In a large bowl, combine the tuna, bread crumbs, and egg, and stir lightly.
- Add the onion mixture, lemon juice, horseradish & pepper, and mix again.
- Form the mixture into 4 patties.
- In the same non-stick skillet, heat 1 Tablespoon oil over medium heat and cook the patties, covered until golden brown.
- Carefully flip the patties and cook the other side for 5 minutes.
- Finish baking in the oven until golden brown.