Tuna Patties Recipe

This tuna patties recipe, which calls for canned tuna, mustard, and lemon, will quickly become a family fish meal favourite. The patties are easy and quick to make, and they’re also price friendly, which I love about the recipe. They’re also delicious! This simple fish recipe is made in minutes.

Tuna Patties with the Best Canned Tuna

Tuna in a can is a delicious and economic pantry staple. But, with so many choices, how can you make a decision? We like to patronize brands that are environmentally friendly and employ ethical fishing practices. To improve your fishing techniques, look for BPA-free cans that have been pole-caught or trolled. Whether it’s packed in oil or water, it’ll make a difference. It’s just a matter of taste. If you’re buying oil-packed tuna, make sure to read the ingredient list to ensure it doesn’t contain anything you don’t want.

When it comes to tuna, what’s the difference between light and white? White tuna can only be Albacore tuna. Skipjack or yellow fin tuna are the most common “light” tuna varieties, with darker meat and more delicious flesh. It’s comparable to the distinction between white and dark flesh chicken.

Simple Substitutes and Swaps
Instead of white bread, use breadcrumbs or panko. Do you want to go gluten-free? Potato flakes, oats, or gluten-free flour can be substituted for white bread.

In place of the Dijon, you can use any other mustard. You can use fresh herbs or dry herbs. Finely sliced onions, garlic, bell peppers, and other fresh herbs are also welcome additions. You may prepare these in an air fryer instead of a pan, but make sure they are chilled first to retain their shape.

Tuna Patties with the Best Sauces and Dips
Sauce de Tartar
Sauce Remoulade
Onion Dip (Caramelized)
Mayonnaise with Dill and Olive

More Tuna Recipes That Are Easy to Make

Tuna Salad Sandwiches at their finest
Melted Tuna
Tuna Salad Classic
Tuna Melt on English Muffin
Tuna Noodle Casserole is a traditional dish

Two tuna cans (5 to 6 oz)
Two tsp sugar Mustard de Dijon
1/2 cup torn white bread
Lemon zest (1 teaspoon)
Lemon juice, 1 tbsp
One tbsp. water (or tuna can liquid)
Two tbsp. fresh parsley, chopped
Two tbsp chives, green onions, or shallots, chopped
To taste, season with salt and freshly ground black pepper.
To taste, add a dash of Crystal or Tabasco hot sauce.
One egg, uncooked|
Two tbsp. olive oil (extra virgin)
Butter, 1/2 teaspoon
Serving lemon wedges (optional)

Drain the tuna by following these instructions:
Remove the tuna cans’ liquid. If you’re using canned tuna, set aside a tablespoon of the juice and stir it into the tuna mixture with a teaspoon of olive oil in the next step.
To make the tuna mixture, combine all of the following ingredients in a large mixing bowl.

Toss the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and spicy sauce together in a medium mixing basin. Season with salt and black pepper, freshly ground. Before adding the egg, taste the mixture to see whether it requires any further spice. Add the egg and stir to combine.

Chill the patties after they’ve been formed into patties:
Four components of the mixture make a ball out of each portion before flattening it into a patty. Refrigerate for one hour on a wax paper-lined tray. (If you’re pressed for time, skip the chilling.) The patties will remain together better if they have been chilled.

In a skillet, cook the following ingredients:
In a cast iron or nonstick skillet, heat the olive oil and a little butter (to taste). Put the patties gently in the pan and cook for 3 to 4 minutes on each side, or until beautifully browned.
Lemon wedges are an excellent addition to this dish. Tuna burgers can be served on slider buns with tartar sauce.

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