Prep 5 mins
Cook 10 mins
3 Weight Watchers points per serving. This recipe isn't core but there is less then 1 teaspoon bread crumbs per serving so you could probably count it core if you only eat one serving.
- 2 (6 ounce) cans canned tuna, drained and flaked
- 1⁄4 cup breadcrumbs
- 1⁄4 cup finely chopped onion
- 1⁄4 cup drained pimiento
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon salt
- 2 teaspoons canola oil
- Combine the tuna, bread crumbs, scallions, piemientos, egg, Worcestershire sauce, and salt in a medium bowl.
- Shape into 4 patties about 4 inches in diameter.
- Heat oil in a large nonstick skillet then add patties.
- Cook until golden brown and cooked through, about 4 minutes on each side.
Found this during PAC 2006 and it reminded me of an old family recipe that I had not made in decades. Since this was a last minute meal, I didn't have any pimentos and used roasted red peppers instead (pimentos are peppers after all). Also, I used part onion part scallion to give a little more color to the patties. They were absolutely wonderful and inhaled. My only criticism was that even after cooking for 4 minutes, the patties still fell apart when I tried to flip them (thus no pictures). I think mom always made smaller ones -- so there were 2 per serving --which held together nicely. Thank you baby Budgiegirl.
I loved this....sometimes it hard to stick to any diet and this is a great idea for everyone on a low carb/ high protein diet that wants to spice up the same old tuna. I substituted olive oil for canola out of preference but they turned out get.This is my first time trying tuna patties but it won't be the last.....thank you thank you thank you!!!!
I really liked the addition of pimientos in this patty. I had to use a little more breadcrumbs but it was very good. Made 6 small patties. Next time I may add green onions because I like the color. =) Thanks!