I’ve made these a couple of times now. My husband really likes them. He takes the leftovers in his lunch the next day and eats the tuna patty cold on a Sara Lee Thin Style Bun. This time we froze the extra patties for future use. He’s planning to put the frozen patty in his lunch and figures it should be ready at lunch time. If you’re not a fan of the cold sandwich, it can be reheated in the microwave.
- 1 egg
- ½ teaspoon prepared mustard
- ¼ cup dry bread crumbs
- 1 (6 ounce) can tuna, drained & flaked
- 1 tablespoon vegetable oil
- 2 sandwich rolls, split
In a bowl, combine egg, mustard, crumbs and tuna; mix well. Shape into two patties (mixture will be soft). In a skillet over medium heat, fry patties in oil on both sides until lightly browned. Place two patties on each roll.
NOTE: I discovered my tuna was only 5 ounces instead of 6. So I modified the ingredients as follows: 1 egg, ¾ teaspoon prepared mustard, 3/8 cup dry bread crumbs, 2 cans (5 oz. each) tuna. I ended up with three patties instead of two.
Variation (6 servings) – I haven’t tried this part yet.
- One sleeve saltine crackers
- 2 cans tuna
- 1-1/2 teaspoon minced garlic
- freshly ground black pepper to taste
- 3 tablespoons lemon juice
- ½ teaspoon dried dill
- 1 teaspoon celery seed
- 1 cup shredded sharp cheddar cheese
Mix thoroughly, shape into patties and then bake at 350 for 12 minutes on each side.
By the way, the black bean soup you see in the picture will be on the blog tomorrow.