Prep 10 mins
Cook 20 mins
Simple dinner idea. We serve this with a veggie (usually broccoli or spinach) and either mac & cheese or fried potatoes. You can use cracker crumbs instead of breadcrumbs. It's just to soak up some moisture. The patties can be made earlier and set in the fridge. I've never frozen them, so you'll need to do your own experimentation for that! You can cook these in a George Foreman grill, or in a skillet or frying pan. We like them fried!
- 2 (5 -6 ounce) cans tuna in water, well drained (NOT oil)
- 1 egg
- 1⁄2 cup breadcrumbs
- 1⁄4 cup onion, cut as small as preferred
- salt & pepper
- oil, & butter to cook in (optional)
- Mix all ingredients.
- Use more or less breadcrumbs, as needed, to soak up the moisture from the tuna and egg until it is the consistency of a "patty" (I'm sorry I can not explain this better!).
- Make into patties 1/2 inch thick.
- Sprinkle both sides of patties with pepper, and pat it inches.
- Warm up oil and butter in a pan over medium heat, enough so it's hot enough to cook but not burn. You know how your own burners work.
- Fry until golden brown, and flip to cook the other side.
These turned out great! I used Panko breadcrumbs and a good dollop of hoisin sauce for extra flavor. I fried until just lightly golden. We served with brown rice pilaf and steamed veggies. It was a very satisfying meal. Angela, thank you for the recipe!
I had never made tuna patties before but we all enjoyed these. I followed the recipe other then I used minced onions instead of real onions as my kids would have complained. We all enjoyed these. Made for Spring PAC 2010.
I used to love my Mom's tuna patties but never thought to make them in my GF grill. What an easy and excellent idea, I used Panko crumbs for a mild taste and these were delicious. Thanks for sharing Angel. Made for PAC Spring 2010.