Tuna patties are generally ugly. But they are quick, easy, and versatile. The only ingredients you truly need are tuna, eggs, and breadcrumbs. The rest is just frill. But sometimes frill is nice. Our favorite add-ons are pesto and mozzarella. Kitchen sink tuna patties sound gross so lets just call them Tuna Patties and know that you can throw a lot of different food in there and they will still be good.
We eat this once a week every week until we are sick of it. Then we eat it one more time just to be sure. It always ends up back in our rotation after a couple of months anyways. Its the perfect 'need-to-plan-one-more-meal-before-I-go-shopping' filler in our weekly meal planning routine.
Tuna Patties
Serves 2 and a toddler
Adapted from watching my college roommate Jenn make them
- two cans white tuna in water, drained
- 2 large eggs
- 2 tablespoons pesto plus more to garnish
- 1/2 - 1 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 cup breadcrumbs
- 1-2 tablespoons oil, (I use grapeseed, vegetable or canola works too)
Mix tuna, eggs, pesto, and mozzarella cheese in a medium bowl making sure to break up the tuna. Stir in breadcrumbs slowly and let rest for a minute. If the mixture is really runny add more breadcrumbs. You should be able to make a solid patty without liquid running out or losing form. See picture below.
Heat oil in a large skillet on medium-high. Divide mixture into 5 or 6 mini patties and cook uncovered on skillet until the bottom is crispy and brown. Then flip and cook until the other side is crispy. Remove to plate and garnish with extra cheese or pesto (or both, you deserve it).
Serve with a vegetable so you don't get fat.
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