Seafood.Featured recipe.
Pantry Tuna patties.
1/2 c. dried seasoned bread crumbs
2 tbsp. snipped chives or
green part of scallion
1/4 c. mayonnaise
1 egg yolk | 1 tbsp. pickle relish
1/8 tsp. cayenne pepper
2 cans (6oz. each) chunk light water-
packed tuna, drained
2 tbsp. light olive oil or vegetable oil |
* Spread 1/4 c. of the bread crumbs in an even layer on a sheet of waxed
paper; reserve. With kitchen scissors, snip enough chives or green part of
scallion to measure 2 tbsp.
* In a medium bowl, stir together the mayonnaise, egg yolk, chives, pickle
relish, and cayenne pepper until combined.
* Flake the tuna into a bowl. Add the remaining 1/4 c. bread crumbs and
stir until well combined.
* Drop 1/4 of the tuna mixture onto the crumbs on the waxed paper and form
into an oval patty (about 3 inches). Coat both sides in crumbs. Repeat with
the remaining tuna mixture and crumbs.
* Heat the olive or vegetable oil in a large nonstick skillet over medium
heat. Add the patties and cook until golden brown and heated through, about
3 minutes per side. |
Recipe submitted by: Angie Chavez NM
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