Tuna Fish Cheese Patties Recipes

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.

Steps:

• Combine tuna, eggs, bread crumbs, Parmesan cheese, celery, lemon juice, seafood seasoning, mustard, pepper, and dill in a bowl; stir gently until fully and evenly combined. Shape mixture into 4 patties.
• Heat oil in a nonstick skillet over medium-high heat. When oil is hot, gently lay 2 tuna patties into the skillet. Don't over crowd - only add as many patties as comfortably fit with room to flip them.
• Cook tuna patties until golden brown, 3 to 5 minutes per side, adjusting the heat as needed if they're cooking too quickly. Repeat with remaining patties, adding remaining oil as needed.

Steps:

• In a large bowl, combine the tuna, egg, bread crumbs, onion, celery, red pepper, mayonnaise, chili sauce and seasonings; mix well. Shape into four patties (mixture will be soft). , Coat a nonstick skillet with cooking spray; fry patties for 3-4 minutes on each side or until cooked through. Serve on buns with tomato and lettuce if desired.

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.

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.

Steps:

• Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
• Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Steps:

• In a small bowl, combine the first nine ingredients. On five slices of bread, layer 1/2 cup lettuce and about 1/4 cup tuna mixture; top with remaining bread.

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.