Prep 10 mins
Cook 15 mins
I was gearing up from the Zaar World Tour. When looking at some Jewish cooking websites I stumbled onto an old favorite and then realized it wasn't posted here. So, here goes, feel free to adjust seasonings for your personal taste.
- 2 (6 ounce) cans canned tuna
- 1 cup wheat germ (untoasted)
- 2 eggs, lightly beaten
- 2 -3 tablespoons tomato juice
- 1 -2 tablespoon fresh dill, chopped or 1⁄2-3⁄4 teaspoon dried dill
- black pepper, to taste
- cooking oil
- In a large bowl, combine all the ingredients; nix well.
- Shape the mixture into 4 equal size patties.
- Heat 1 to 2 tablespoons oil in heavy frying pan add the formed patties and fry on both sides until golden brown.
- Drain on paper towels to absorb excess oil.
awesomely simple recipe. i used ketchup and sriracha instead of the tomato juice, and added a lil onion powder and old bay. amazed at how well the wheat germ holds the patties together. didn't have dill. quick and easy. i made a sriracha mayo. i made four, but i could make mini patties and sit these out as an economical appetizer for guests. keeper.
I made these a while back and need to make them again before I add any stars to my review. I remember them being good but they fell apart a bit. I don't normally like warm (or hot) tuna, but this was an exception for me. I look forward to making these again :)
These were really delicious. I've tried a lot of tuna patty recipes and I think this is the keeper! I followed the recipe aside from one (odd) substitution. I didn't have any tomato juice, so I mixed crushed tomatoes with dill pickle juice in about a 2:1 ratio. I left the amount of dill the same because we're dill freaks. I really like how healthy the wheat germ makes these instead of just adding empty carbs with bread crumbs. Served with some mayo with red pepper paste and crushed garlic. Thanks so much Paula!