Tangy Tuna Patties Recipes

LEMON GARLIC TUNA CAKES RECIPE

Steps:

• Start by draining canned tuna from water. I use a small colander to do that.
• Next, combine it with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayo, 1/4 cup of grated Parmesan cheese and dried parsley. Mix well.
• Combine remaining breadcrumbs and grated cheese in a shallow dish. Scoop 1/4 cup of tuna mixture, form into a patty and lightly coat with breading mixture.
• Fry cake in pan with oil, until nicely browned on each side. Remove from pan and let rest for 5 minutes. Serve with spinach or other greens, additional lemon wedge or even simple aioli.

15-MINUTE CRISPY FRIED TUNA PATTIES

Steps:

• Add the tuna to a large bowl. Stir in the onions and fresh parsley.
• In a smaller bowl, whisk together the egg, mayonnaise, Sriracha, lemon zest, and lemon juice.
• Add the liquid mixture to the tuna mixture and stir together. Add the bread crumbs, and use your hands to combine and mix evenly.
• Divide the mixture into 4 equal portions, about 1/2 cup each. Shape into 4 patties, each about 1 inch thick.
• Heat the avocado oil (or your desired cooking oil) over medium heat. Using a fish turner, gently lay the tuna patties in the pan, and cook until browned, about 3-4 minutes on each side. Season with additional salt and pepper, as desired. Serve warm.

TASTY TUNA PATTIES

Steps:

• Combine tuna, eggs, bread crumbs, Parmesan cheese, celery, lemon juice, seafood seasoning, mustard, pepper, and dill in a bowl; stir gently until fully and evenly combined. Shape mixture into 4 patties.
• Heat oil in a nonstick skillet over medium-high heat. When oil is hot, gently lay 2 tuna patties into the skillet. Don't over crowd - only add as many patties as comfortably fit with room to flip them.
• Cook tuna patties until golden brown, 3 to 5 minutes per side, adjusting the heat as needed if they're cooking too quickly. Repeat with remaining patties, adding remaining oil as needed.

EASY TUNA PATTIES

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

COMFORTING TUNA PATTIES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool., Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes., Place remaining 1/2 cup bread crumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels., Freeze option: Freeze cooled tuna patties in freezer containers, separating layers with waxed paper. To use, reheat tuna patties on a baking sheet in a preheated 325° oven until heated through.

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

TANGY TUNA PATTIES

Steps:

• Combine all ingredients EXCEPT OATMEAL in a large bowl, and mix well.
• Mix in 1/4 cup oatmeal at a time, until mixture is a good texture to form into patties.
• It should still be moist, but not drippy.
• If you are not in a hurry, put the bowl in the refrigerator for 10 minutes to make the mixture easier to form into patties.
• Otherwise, go directly to next step.
• Cover broiler pan with foil and coat with cooking spray.
• Form mixture into a ball with your hands, and then flatten into a pattie and put on broiler pan.
• You can make whatever size you prefer, but make sure they are not very thick, or else the outside will burn before the inside is cooked.
• I usually end up with 9 patties per batch.
• Put pan in broiler and broil for about 8 minutes, or until top starts to brown.
• Take out the pan, flip the patties, and cook another 6 minutes or so, until other side browns.
• Remove from broiler and eat!

SPICY TUNA PATTIES

Steps:

• Cook potato and spinach.
• Prepare pattie mix by combining tuna, nutmeg, chilli powder, potato, spinach,1 egg ,seasoning add flour gradually to form a non sticky mix.
• Separate mixture into 6 equal sized balls and flatten to form the patties.
• Coat lightly in flour, egg then breadcrumb mix.
• freeze for 1 hr (not essential but makes it easier to fry).
• Shallow fry at a medium heat, 7 mins on either side until golden brown.
• Serve with a salad of your choice.

SPICY TUNA & CHICKPEA PATTIES

Steps:

• Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.
• Tip the chickpeas into a food processor. Blitz for a just a few seconds so they keep some of their texture. Transfer to a large bowl. Flake in the tuna and mix in the onion, garlic, lemon juice, cumin, chilli and rest of the coriander. Season, then gently stir to mix all the ingredients. Shape into 12 patties with your hands. Dust with flour.
• Heat half the oil in a large frying pan. Cook 6 patties for 5-6 minutes, turning over after 3 minutes. Keep them warm while you cook the rest.
• Put the tomatoes in the pan. Cook over a high heat for 30-40 seconds until warmed through and starting to soften. Serve with the patties (3 per person) and the coriander dip.