My mother made tuna patties often and I loved them. I felt nostalgic tonight and wanted to make some. This recipe was great! The reason I gave it a 3 star isn't because it wasn't great, but because it is a quick, easy dish for a night when you want to get dinner done in a rush. I wouldn't serve it at a fancy occasion or anything, but it is a 'good, solid recipe' for a hearty meal. I paired it with peas and rolls. I tried something that wasn't in the recipe: chopped boiled egg. It was excellent! I would also recommend taking the temp down between low and med. Watch them carefully so that they don't burn.
Yield: Makes 4 servings
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- 2 (7-oz.) foil pouches solid white tuna in water, flaked
- 1 1/3 cups fine, dry breadcrumbs
- 2 large eggs, lightly beaten
- 2 CLAUSSEN Kosher Dill Pickle Spears, finely chopped
- 1 celery rib, finely chopped
- 1/4 cup finely chopped red onion
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- Bibb lettuce leaves
- Tomato slices
- Dill pickle spears
- Stir together tuna, 1/3 cup breadcrumbs, and next 6 ingredients in a large bowl just until blended. Shape tuna mixture into 8 equal patties (about 1/3 cup each). Dredge patties in remaining 1 cup breadcrumbs.
- Cook 4 patties in 1 Tbsp. hot olive oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden. Remove from skillet. Repeat with remaining 1 Tbsp. oil and 4 patties. Place Tuna Cakes on top of Bibb lettuce leaves and tomato slices; serve with dill pickle spears.
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