Tuna Patties I
Tuna Patties I
This is a simple way to enjoy tuna using either canned tuna or fresh tuna. Fresh tuna is always better, it is cheaper than canned and no can waste, plus you get material for your compost pile. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna, OR 1 cup of fresh cooked tuna, Shortcut
- 2 teaspoons Dijon mustard
- ½ cup white bread, torn into small pieces
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons spring onion, sliced
- 2 eggs
- olive oil, as needed
- ½ teaspoon butter
- 2-3 dashes hot sauce, optional
- salt and pepper, to taste
- 1 tablespoon water, see Step 1
Instructions
- If using canned tuna packed in water, drain and reserve 1 tablespoon of water from a can then add 1 teaspoon of olive oil to the tuna. If using tuna packed in oil, just drain. If using fresh cooked tuna, add 1 teaspoon of olive oil.
- In a large bowl, mix the tuna with the mustard, bread, zest, juice, water, parsley, spring onion, and hot sauce. Taste and season with salt and pepper as needed, then mix in the egg.
- Divide this in to 4 parts, form each part into a ball and flatten to make a patty. Refrigerate for an hour, this helps keep the patties together when cooking.
- Heat some olive oil in a non stick pan with the butter, place the patties in the pan and cook for 3-4 minutes on each side to nicely brown them.
- Serve as is with lemon wedges on the side for a light lunch or dinner, or serve with tartar sauce on buns to make a tuna burgers.
Notes
Low cost per serving.
Shortcut: Tuna.
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