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Tuna Patties : Submitted by: Foodily | Date Added: 16 Sep 2013
Listed in: Sparingly / Seafood
Ingredients

2 6-oz cans tuna
2 teaspoons Dijon mustard
½ cup bread crumbs (or crumbled crackers or mashed potatoes)
1 tsp lemon zest
1 Tablespoon fresh lemon juice
1 Tablespoon water (or liquid from the cans of tuna)
2 Tablespoons chopped fresh parsley (measure after it’s chopped)
2 Tablespoons chopped fresh green onions, shallots or chives
sea salt and freshly ground black pepper to taste (I used ½ tsp. salt and a few grinds of pepper)
A couple dashes of hot sauce or Tabasco
1 large egg (I imagine you can substitute 1 Tbsp ground flax meal mixed with 3 Tablespoons warm water. Just let it sit for 15 minutes before you add it to the tuna mixture.)
3 Tablespoons unrefined olive oil or ghee
1 Tbsp unsalted butter or ghee

Cooking Instructions

Drain the liquid from the tuna cans. If the tuna is packed in water, reserve a tablespoon of the tuna water and also add a teaspoon of olive oil to the tuna mixture in the next step.

In a medium bowl, mix together the tuna, mustard, bread crumbs, lemon zest, lemon juice, water, parsley, onions, and hot sauce. Add salt and pepper and taste for seasoning before adding in the egg. Add egg to mixture and combine.

Line a baking sheet or a tray with parchment or waxed paper. To make a patty, shape some of the mixture into a ball and then flatten between your hands. Place all the patties on the prepared tray and refrigerate for an hour so they don’t fall apart when you cook them. If you’re in a hurry, you can stick them in the freezer for 15 minutes.

Heat the oil and butter or ghee in a large skillet over medium heat. You want the oil and butter to be warm enough so that the patties sizzle when they hit the pan, but you don’t want them to be smoking. Gently transfer the tuna patties to the pan and sauté until browned, about 3-4 minutes on each side.

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