Saturday, October 08, 2011

Tuna Patties

These were fast to prep and fast to cook. Just reminiscent enough of crab cakes that we took out the Old Bay and gave a shake over the finished patties. They are moist and lemony enough that they don't even need a condiment.

From Elise

•2 6-ounce cans tuna
•2 teaspoons Dijon mustard
•1/2 cup white bread torn into small pieces (bread crumbs)
•1 teaspoon lemon zest (I zested the whole thing)
•1 Tbsp lemon juice (I juiced the whole thing)
•1 Tbsp water (or liquid from the cans of tuna)
•2 Tbsp chopped fresh parsley
•2 Tbsp chopped fresh chives, green onions, or shallots
•Salt and freshly ground black pepper
•A couple squirts of Crystal hot sauce or tabasco
•1 raw egg
•2 Tbsp olive oil
•1/2 teaspoon butter (I didn't use this)

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step. (I didn't add oil to the tuna because they were being cooked in OO and I figured the egg, lemon and parsley, etc. were texture and flavor enough.)

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

Makes 4 patties.

1 comment:

Alissa said...

Just commenting to say that I made these as salmon cakes tonight (just subbed 2 cans of boneless/skinless salmon for the tuna - kept everything else the same) and really liked them. Yum!