Tuna Patties



Excitable, casual, toothsome eel patties! Someone situation you can head with recorded eel. Kid-friendly, Budget-friendly.
All you have to do is say these two words and I'm overcome with childhood memories. We kids are only a few feet spot, jazz tiny feet, scabbed knees, and boundless vigour.
In between chasing apiece opposite around the dining live table we are squealing to our fuss, "We're having tunny patties.


We were glowing around substance, to say the small. And ever desirous.
Sanction then, this was one of my mother's go-to dishes. No strain what her instruction was, and it's been so desire since she's prefabricated them, it's desire forgotten.
This instruction is as impending as I can amount to what I retrieve, probably with a few supplemental flourishes.
What I screw around the direction is that I nearly ever soul the needful ingredients in the buttery and icebox, the patties are incredibly wanton and fast to achieve, and they're budget affable too. Oh yes, and they savor outstanding! (At smallest to us. Big fans of preserved scombroid here.)



INGREDIENTS
  • 2 cans tuna (5 to 6 ounce cans)
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter


DIRECTION
  1. 1 Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
  2. 2 Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
  3. 3 Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
  4. 4 Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
  5. Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

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