Tuesday, November 26, 2013

Pantry's Empty? Make Tuna Patties

I needed to make dinner for Sonny D and myself while Husband Jeff was away one night for a work meeting.  I figured I would make something that Sonny D likes that Husband Jeff wouldn't typically eat, canned tuna.  Husband Jeff eats it but doesn't prefer it. 


Green Light Bites simple tuna burgers, Food.com tuna-patty burgers, and LaLoosh pan seared tuna patties

I had these three tuna patty/burger recipes bookmarked so I combined them to make my version.  My blend was based on what I thought sounded good along with what Sonny D might eat, that means no obvious vegetables like bell peppers.  Plus I didn't have any bell peppers, carrots, scallions, etc. 


makes 4 patties
  • 2 5oz. cans of water-packed tuna, drained
  • Sprinkle onion powder
  • 1/2 clove garlic, minced (1/4 tsp from a jar)
  • 2 eggs
  • 40 grams of oats, ground up (or about 1/3 cup crushed crackers, any flavor)
  • juice of 1/2 lemon (1-2 tablespoons)
  • Sprinkle paprika (optional, add your own choice of spices)
  • black pepper to taste
  • 1/4 teaspoon celery seed, optional
  • 1 tsp oil (olive, canola, etc.) or cooking spray


Mix all ingredients and shape into patties.
Sonny D mixing it up.

Heat a skillet to medium-high medium heat (medium-high was too hot on my stove) and add oil or cooking spray.  Wait until it's hot before putting the patties into the pan.

Shaped into patties.
Cook for 3-5 minutes per side depending on how brown and crispy you want it.
Patty on top of my salad greens. 


Boring canned tuna turns into something even better, and I'd say classier. 

I like canned tuna well enough but this recipe turned out way better than I thought it was going to be. I ate mine on top of salad greens with light Parmesan peppercorn ranch dressing and the last few cherry tomatoes. Sonny D had his plain on a plate.  He probably would have eaten the whole thing but I snuck a few bites since I was sad mine was already gone. I also tried it dipped in a little buffalo sauce and that was delicious as well. 

I'm totally going to make these again, and soon.  They would be perfect for lunch. I would consider making them smaller, four patties out of this made them quite large, 4-5 inches across. Smaller seems like it would be thinner and crispier and just generally more enjoyable.  But if you do make it into 4 patties (approx 1/2 can of tuna each) they're definitely big enough to fit nicely on a bun if you want to eat them as a sandwich. 

The only thing is that medium-high was too hot on my stove. Mine were quite dark (just shy of almost-black in spots) by the time 3 minutes as up on the first side. Next time I would switch it to medium heat to hopefully achieve a crispier outside and hotter inside.

I only made two of the four that first night since my skillet didn't have room to cook all of them at once, so I had leftover tuna patty mixture for later.  The next day for lunch I split a single serving of the mixture into two smaller patties, pan-fried them and put them on another salad in a repeat of the previous night's dinner.  So good!  Even at medium heat the skillet was too hot to really leave them in for 3 minutes on the second side.  Not that they were burned, but a little darker than you might like.  I'm not sure how to fix it other than cook for less time and put a lid on to ensure they get hot enough. 

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) gmail.com. It's so much more cozy than a comment, plus we can have a real conversation!