When you have to rethink your menu and in order to cook something quick, canned tuna in the cabinet can come to your rescue. This is a semi home made recipe from items that is usually on hand. It takes a box of stuffing mix, 2 small cans of tuna, a carrot, sweet relish, mayonnaise, shredded cheese and egg. The only prep work is grating the carrot. Mix and let it rest in the refrigerator while you pull together the rest of the meal. Form your patties and fry on medium low for five minutes on each side.
Letting it rest for a few minutes in the refrigerator will help the mixture absorb the moister and the patties will hold together better when frying. The patties brown very quickly because of the egg and mayonnaise so you want to use medium low heat. Use a nonstick skillet with a coating of oil to fry the patties because they will stick. Keep a close eye on the patties while cooking because they can burn.
The recipe made 9 patties. I cooked 4 and put the other 5 in the freezer. The frozen patties will make a nice quick lunch or sandwich.
Tuna Patty Melts
- 2 cans (4 ounces) tuna packed in water drained
- 1 package cornbread stuffing mix
- 1 carrot shredded
- 1 cup shredded cheese (your choice)
- 2 tablespoons sweet pickle relish
- 1/2 cup mayonnaise
- 2 eggs
- 1/3 cup water
Mix together the first five ingredients in large bowl. Whisk together mayonnaise and eggs in a small bowl until blended. Add water next and continue to blend. Pour wet mixture over the tuna mixture and mix together until moistened. If the mixture doesn’t stick together add additional water one tablespoon at a time. Let it sit in the refrigerator for 30 minutes will also help the stuffing mix to moisten. Make patties and fry in a skillet with a small amount of oil heated on medium heat. Patties brown quickly only cook 5 minutes on each side.
Extra patties can be frozen to make later.