Growing up, there were two things my mom made for dinner that I loved the most: tuna and squash patties.
I didn’t even like squash, but when it was in “patty” form, I was in love with it.
Tuna patties dipped in ketchup were the ultimate dinner in my 7-year-old mind. I couldn’t get enough of the tender, flaky, and crispy patties.
It doesn’t sound particularly enticing now, does it? Anytime you use the word “patty” to introduce a food, it doesn’t really whet the whistle. It just sounds like something you flattened to make into a meal.
But tuna patties are so much more than that. They’re innovative, they’re a texture marvel, and above all, they’re delicious.
I’m not sure what my mom used in her tuna patty recipe (I guess I could always ask her, huh?) but this recipe is a pretty darn good one to use. It includes a wide array of flavors: lemon, dijon, hot sauce, and spices. It’s good enough on its own that you don’t even need to dip it into anything.
But if you do, I won’t judge you. That’s what 7-year-old me thought was the pinnacle of cuisine, anyway.
- In a large bowl, stir together all of the ingredients, adding more breadcrumbs if needed to make the mixture more moldable.
- Heat a tablespoon of oil or butter in a large skillet over medium high heat. Form tuna mixture into 4 patties.
- Cook patties, a few at a time, until golden on one side, about 3-4 minutes. Flip and cook for another 3-4 minutes.