Tag Archives: tuna

Tuna Patties

I’ve made this recipe several times already, it’s quick, it’s easy, it’s delicious, budget friendly and my toddler asks for seconds. I love this recipe.

It’s  not only a great choice for a weekday meal, but it is also perfect for a day at the beach. A good idea (that I have not tried yet) is to make tuna burgers with them.  If any of you tries them, please let me know.  How would that go?  I’m thinking I would make them with lettuce, sliced cucumber… I think that should go in there.  Sliced tomatoes, a little bit of grated ginger on top ( I always put grated ginger in my tuna.), and perhaps some wasabi mayonnaise?

That sounds good already, I think I’ll try it this week.

Tuna Patties

Tuna Patties

Recipe adapted from Simply Recipes

Serves 2
(yields 4 patties)

Ingredients:

2 6-ounce cans tuna
2 teaspoons Dijon mustard
1/2 cup bread crumbs
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper
A couple squirts of  Tabasco
1 raw egg
2 Tbsp olive oil

Procedure:

  1. 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. 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. 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. 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.

Tuna Patties

Tuna Patties

Tuna Patties

Tuna Patties

Tuna Patties

Tuna Patties

Tuna Patties

Grandma Lucy’s Torta Pascualina (Veggie Pie)

When my dad was growing up, my grandmother had to make sure the kids got their veggies and proteins, but at the same time she needed to use the leftovers from days before… I don’t know exactly when she came up with the recipe but it’s one that has gone from generation to generation. She would call it the “scraps pie”, by using the left over chicken or meat from the day before (never together though). My  favorite from the versions, is definitely this one: with tuna. The “fishy” flavor from the tuna is toned down with both the Bechamel Sauce and the spinach. Give it a try! This soon will become your left over go-to recipe.

Torta Pascualina

Torta Pascualina
A Foodies’ Kitchen Original Recipe
S
erving Size: 8 servings

Ingredients:
10 ounces spinach, clean and drained
1 cup milk
1/4 cup unsalted butter
5 ounces tuna
4 teaspoons cornflour or cornstarch
2 carrots, medium, diced
1/2 cup green peas
pepper to taste
salt to taste
garlic salt to taste
Single crust Pate Brisee (Pie Dough)

Directions:

  1. Preheat the oven at 350ºC
  2. Follow the directions to make the Pie crust recipe, and bake for 15 minutes, until light golden color. Make sure you pinch the crust with a fork before baking.
  3. Mix the cornstarch, milk, salt, pepper and garlic salt on a heated pan and set the stove to medium.
  4. Add the spinach and tuna, blend it completely.
  5. Add to the pie crust and bake for 30 minutes.
  6. Let it set for about 15 minutes as with any pie, and serve immediately.

Torta Pascualina

Torta Pascualina

Torta Pascualina

Torta Pascualina

Torta Pascualina

Quick ‘n Easy Tuna Salad

Sometimes I just need to put together a quick tuna salad for lunch and keep on working. One of my favorite  ingredients to use for the summer salads is tuna.

Kitty

Continue reading