Tuna Patties

Submitted by Burned Toast

"These are yummy little morsels combining ingredients I had on hand with some red pepper we picked up at a farmer's market today. The binding was a bit of a challenge, but if you don't need an elegant dinner, who cares if they break apart? In the past, when I made these, they were mistaken for salmon patties. I think that's pretty cool...isn't salmon more expensive? You can experiment with your own blend of spices and herbs, but avoid tarragon. It makes the patties taste bitter. Kids like these, and they're attractive next to some buttered corn. Enjoy!"

 

• Ready In: 13mins
• Ingredients: 17
• Serves: 4

ingredients

• 2 (6 ounce) cans albacore tuna, drained
• 1 small onion, minced
• 1⁄4 sweet red pepper, diced
• 2 teaspoons dried chives
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon dried parsley
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dried dill
• 1⁄8 teaspoon caraway seed
• 1⁄8 teaspoon dried rosemary
• 1 egg
• 1 1⁄2 cups plain breadcrumbs, divided
• 1 -2 tablespoon olive oil

directions

1. In a mixing bowl, combine chives, onion powder, garlic powder, sea salt, black pepper, paprika, parsley, thyme, dill, caraway seed and rosemary. Use a fork to crush the herbs and blend them together.
2. Add in onion and pepper and stir again.
3. Add tuna and egg and stir well.
4. Add approximately 3/4 c breadcrumbs and stir. Add more if needed to bind the mixture well.
5. Put remaining breadcrumbs in a shallow plate.
6. Heat olive oil in a large pan over medium heat.
7. Form tuna mixture into 4 patties. Coat both sides in breadcrumbs and add to pan.
8. Cook until browned, about 3-4 minutes each side.

Reviews

[JackieOhNo!]

These patties were a unique treat (and, yes, they could pass for salmon). I followed the recipe pretty closely, except I used shallot in place of the onion, and omitted the caraway and rosemary. The predominant flavor was the thyme, and I think it could use even less of it to really balance the flavor. I also did not need quite as much breadcrumbs to coat the patties in. They bound together pretty well and really did not break apart while cooking (maybe some of the edges crumbled). These were nice with both remoulade and tarter sauce. Thanks for sharing this unique idea. Made for Spring PAC 2011.