Prep 30 mins
Cook 1 hr
These are the best tuna patties I've ever made (so far). From "Take a Tin of Tuna" by Joie Warner. Cooking time = chilling time.
- 1⁄4 cup mayonnaise (I used low-fat)
- 1 large egg
- 2 grated limes, zest of
- 2 tablespoons fresh lime juice
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce
- 2 (6 ounce) cans albacore tuna in water, drained
- 1⁄2 cup dry breadcrumbs
- 1⁄4 cup fresh flat-leaf parsley, chopped
- 1⁄4 cup green onion top, chopped
- 1⁄2 teaspoon salt
- 2 tablespoons butter, unsalted
- 1 tablespoon canola oil
- Stir mayo, egg, lime zest, lime juice, Worcestershire and Tabasco together until combined.
- Add tuna, bread crumbs, parsley, green onion, salt and pepper and gently fold together.
- Cover and refrigerate for an hour, until it thickens a bit.
- Melt the butter with the oil in a large non-stick skillet over medium-high heat.
- Form the mixture into 8 patties. Try not to overwork the mixture, so that the tuna stays in some small chunks.
- Fry the patties for 2-3 minutes on each side, until golden brown and crisp.
- They're pretty fragile, so turn them over with care.
- Drain briefly on paper towels and serve with lime wedges and tartar sauce.