Tuna Fish Cheese Patties Food

TUNA PATTIES

Steps:

• Combine ingredients. Refrigerate 10 min.; stir.
• Heat large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
• Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.

EASY TUNA PATTIES

Steps:

• In a bowl, combine the eggs, lemon zest, lemon juice, panko or bread crumbs, parmesan cheese, celery, onion, garlic powder, dried herbs, salt and pepper. Stir the mixture to make sure everything is combined. Gently fold in the tuna until just combined.
• Shape the tuna mixture into patties about 2-inches (5cm) wide x 1/2-inch thick (1.25cm). If patties are too soft to handle, chill them for at about 1 hour or until firm. This will make them easier to handle during frying.
• Heat oil in skillet over medium heat. Fry both sides of the tuna patties until they are golden brown, about 5 minutes per side.Serve with sauces and/or lemon slices.

COMFORTING TUNA PATTIES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool., Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes., Place remaining 1/2 cup bread crumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels., Freeze option: Freeze cooled tuna patties in freezer containers, separating layers with waxed paper. To use, reheat tuna patties on a baking sheet in a preheated 325° oven until heated through.

TUNA PATTIES

Steps:

• Mix all ingredients.
• Use more or less breadcrumbs, as needed, to soak up the moisture from the tuna and egg until it is the consistency of a "patty" (I'm sorry I can not explain this better!).
• Make into patties 1/2 inch thick.
• Sprinkle both sides of patties with pepper, and pat it inches.
• Warm up oil and butter in a pan over medium heat, enough so it's hot enough to cook but not burn. You know how your own burners work.
• Fry until golden brown, and flip to cook the other side.

GRILLED TUNA PATTIES

Steps:

• Mix tuna, mushroom soup, milk, eggs, salt, and black pepper in a large mixing bowl. Stir stuffing mix into tuna mixture until thoroughly combined. Form mixture into patties. Refrigerate patties for 10 minutes to firm up.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill patties until heated through and the outsides show grill marks, about 7 minutes per side.

BLACKENED TUNA

Steps:

• Generously coat tuna with Cajun seasoning.
• Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

ITALIAN TUNA PATTIES

Steps:

• 1. Shred the zucchini. Place it in a colander. Press lightly with a spoon to remove the liquid.
• 2. Place all ingredients except oil into a mixing bowl. Stir to blend very well.
• 3. Form the mixture into patties. Set aside.
• 4. Heat olive oil in a large skillet over medium.
• 5. Cook patties until golden brown (about 2-3 minutes per side) Drain on paper towel lined plate.
• 6. *** Be sure not to crown the skillet. Cook in batches if needed.
• 7. Serve immediately

BEST TUNA FISH AND CREAM CHEESE SANDWICH

Steps:

• Drain tuna and chop up as good as you can in a mixing bowl. I like to chop it very fine as it just makes it easier to mix when you add the other ingredients.
• Add around a tbsp of mayo or just enough to wet tuna, and mix until tuna is moistened.
• Add 4-8 0z cream cheese ( more makes the tuna go further) depending on how much you prefer.
• Then I add around 2 tbsp's of Lea& Perrin's Worchestershire sauce. I say Lea& Perrin's only because I have tried other brands and they just don't taste the same.
• Mix all together and let set in fridge to firm or use as is.
• Serve on toasted bagels, toast or whatever you prefer. I used to serve on a nice crisp lettuce leaf with a slice of cheese to keep it low carb.

TUNA FISH-CHEESE PATTIES

Steps:

• Into a small bowl, tear-up the bread and soak in 2 tbsp milk for a couple minutes. Set aside.
• In a mixing bowl, thoroughly mix all ingredients together (except oil and Panko).
• If the mixture feels too wet, add Panko a tbsp at a time, until you can form soft balls.
• Heat 2 tbsp olive oil in a frying pan.
• Form tuna mixture into patties and fry for 5 minutes until golden brown.
• Carefully flip the patties. Add more oil if necessary and brown the other side for 5 minutes.
• Drain on paper towels and serve after a 4 or 5 minute rest.

KETO TUNA PATTIES

Steps:

• Drain tuna to make sure it doesn't contain any liquid. In a medium-size mixing bowl, combine all ingredients. Stir with a fork until the dough is easy to form 6 patties.
• In a frying pan over medium heat, add coconut oil or olive oil in. Fry each patty until golden.
• Your lunch is ready to serve with lettuce and mayonnaise.

TUNA FISH CAKES

Steps:

• Preheat oven to 200ºC (390ºF) fan bake and line 2 large oven trays with baking paper.
• PREPARE WEDGES Scrub potatoes clean and cut into chunky wedges. Place on one of the prepared trays. Drizzle with oil and sprinkle with oregano and garlic powder. Season with salt and pepper. Use your hands to toss to combine, then arrange in a single layer.
• PREPARE FISH CAKE MIXTURE Finely dice gherkins and celery, and thinly slice spring onions. Drain tuna and place in a large bowl with gherkins, celery, spring onions, eggs, yoghurt, breadcrumbs, oregano, garlic powder, dill, salt and pepper and mix until well combined.
• COOK WEDGES AND FISH CAKES Bake wedges for 30 minutes. Meanwhile, use your hands to shape tuna mixture into 6-8 patties.
• Heat oil in a large frying pan on medium and cook fish cakes for 2-3 minutes each side, until golden brown (you will likely need to do this in batches). Place on the second prepared tray. When wedges have 10 minutes left to cook, add fish cakes to oven and cook for the remaining 10 minutes.
• PREPARE SAUCE AND SALADFinely dice gherkins. Whisk yoghurt, gherkins, aioli and gherkin juice in a medium bowl. Season with salt and pepper to taste. Divide lettuce between serving plates. Finely dice celery, and slice spring onion and olives. Arrange on top of lettuce. Drizzle oil over top.
• SERVE Serve fish cakes with wedges and salad. Crumble feta over wedges and salad. Add a generous dollop of sauce on the side.

CHEESY TUNA PATTIES

Steps:

• 1. Beat eggs lightly. Drain tuna and add to eggs. Mix in cheese, chopped onion and seasonings. Let sit for a few minutes to blend the flavors.
• 2. Heat a medium skillet over medium heat. Add olive oil to heating pan until bottom is just coated. Using a pancake ring (or a tuna can with both top and bottom removed) in the pan, pat tuna mix into ring. Allow to sit for a moment, then remove ring and repeat until all tuna mix is used. Cook for five minutes on first side, or until bottoms are golden brown. Carefully flip over and cook for an additional 5 minutes.
• 3. Top patties with sliced cheese (we use double cheddar). Cover, reduce heat, and allow residual heat to melt the cheese onto the patties. Serve warm.

EASY TUNA PATTIES

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.