Is there a recipe for tuna fish patties?

Answer 1

I've made this many times.

2 cans tuna, drained
1 onion, peeled and chopped fine or green onion
2 eggs
2 Tbs mayo
1/4 c bread crumbs
2 Tbs Italian seasoning, dry Itaian dressing, or Old Bay Seasoning
optional:
(chopped green, red, orange, yellow peppers or 1 carrot shredded)
2 Tbs oil or olive oil

mix all ingredients together evenly and shape into patties
Fry 4-5 minutes each side in the oil
Serve on a bed of lettuce or on a hamburger bun, toasted English muffins. Maybe a squeeze of lemon over each one. A white sauce goes well with the Tuna or Salmon. I also like to put a touch of hot sauce in my mix or right over the top if you like it hot. You can use crabmeat or salmon the same way. (The imitation crab or salmon in a can works just fine and more affordable)

Answer 2

If you have ever made salmon patties or crab cakes....you can subsitute the tuna. Its very easy and good !!!!!

Answer 3

Yupz most definately.

http://www.recipesource.com/main-dishes/meat/seafood/fish/tuna/00/rec0050.html

Answer 4

Look for Salmon croquettes and just substitute.

Answer 5

Lemon Tuna Cakes

1 pouch StarKist Zesty Lemon Pepper Tuna
1/4 cup Mayonnaise
1/4 cup Bread crumbs
1/4 cup Red and green bell pepper mix, finely chopped
1 Tbsp. Dijon mustard
1/2 Tbsp. Olive oil

In a small bowl, mix tuna with 4 remaining ingredients. Shape mixture into 4 equal size patties. In a medium skillet, heat oil over medium heat. Cook and brown tuna cakes in hot oil, 3-4 minutes per side or until hot and golden brown. Serves: 2, 2 patties each
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Tuna Cakes with Lemon-Dill Sauce
Serving Size : 4

1 (7-ounce) Pouch Tuna (or 1 can drained & flaked)
3/4 cup seasoned bread crumbs
1/4 cup minced green onions
2 tbl chopped drained pimentos
1 egg
1/2 cup low-fat milk
1/2 teaspoon grated lemon peel
2 tablespoons margarine or butter

Lemon-Dill Sauce
1/4 cup chicken broth
1 tbl lemon juice
1/4 tsp dried dill weed
Hot steamed shredded zucchini and carrots
Lemon slices

In large bowl, toss together tuna, bread crumbs, onions and pimentos. In small bowl, beat together egg and milk; stir in lemon peel. Stir into tuna mixture; toss until moistened. With lightly floured hands, shape into eight 4-inch patties.

In large nonstick skillet, melt margarine. Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side. Place on ovenproof platter in 300°F oven until ready to serve.

For Lemon-Dill Sauce, in small saucepan, heat broth, lemon juice and dill. Serve tuna cakes with zucchini and carrots; spoon sauce over cakes. Garnish with lemon slices.
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Tuna Potato Patties
Serving Size : 2

2 med potatoes, boiled
parsley flakes or snipped chives
salt, pepper, garlic powder
1 can tuna, drained
1 egg
Flour to coat

Boil potatoes; set aside to cool. Mash potatoes & mix in tuna. Add egg, salt, pepper, garlic powder, parsley flakes or chives; combine well. Refrigerate for a while, till mixture is set enough to shape into patties.

Shape mixture into patties & coat both sides with flour. Fry in 1/4" of cooking oil on med heat. Turn when golden, fry other side. Drain on paper towels.
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Cheesy Tuna Stuffing Burgers
Serving Size : 4

2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
2 tsp. butter or margarine
3/4 cup finely chopped mushrooms
1 can (6 oz.) solid white tuna, drained, flaked
1/4 cup Shredded Parmesan Cheese
1/4 tsp. black pepper

PREPARE stuffing mix as directed on pkg.; set aside.

MELT butter in large nonstick skillet on medium heat. Add mushrooms; cook and stir 3 min. or until tender. Place in large bowl. Add prepared stuffing, tuna, cheese and pepper; mix well.

Shape into 4 patties. Wipe skillet clean with paper towels. Spray with cooking spray. ADD patties to skillet; cook on medium heat 3 to 4 min. on each side or until heated through.

Serve in split hamburger buns, if desired. Serve in split toasted English muffins with lettuce and tomato slices, or over torn mixed greens.
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This is more of any appy, but you could flatten them out for patties as a main dish.

Tuna Balls - Polpette di tonno
Serves: 4-8

1-3/4 cup tuna fish packed in olive oil
1 cup ricotta cheese
1 egg
3/4 cup fresh ground parmesan
1/4 tsp. thyme
1 cup ground dry bread crumbs
salt to taste
oil to fry

In a large bowl mix the ricotta, egg, parmesan and thyme.

In a food processor blend the tuna until smooth. Drain the excess oil before blending. Mix the tuna into the ricotta mix with a pinch of salt.

Prepare a plate with the dry bread crumbs. Now gently roll the tuna into one inch balls and then roll them in bread crumbs. When they are all ready prepare a nonstick frying pan with olive oil. Fry them on both sides taking care when you turn them as they are very delicate.

Place them a plate covered with paper towels to absorb the excess oil and let them cool a few minutes. Serve alone or with a fresh leaf salad.

This recipe will make around 30 to 40 balls depending on how big you make them. Take care when frying them as they will tend to fall apart otherwise. They make a delicate appetizer or you can serve them with salad as a main course.
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Tuna Balls - Yields: 40
6 1/2-ounce can tuna, drained1 egg
1/2 cup bread crumbs
3 tablespoons mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped almonds
1 teaspoon prepared mustard
1/2 teaspoon poultry seasoning
1/2 cup crushed corn flakes
2 tablespoons melted butter

Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning. Mix well. Shape into 40 balls; roll in corn flakes. Dip in melted butter. Bake at 450 degrees for 10 minutes. Serve on cocktail picks.