Tuna patties

I was in the mood for something a little different for lunch the other day, and David mixed up these very simple tuna patties. A few years ago, I posted a recipe for tuna burgers made from fresh tuna, and those are certainly good, but this recipe can be made with things you are likely to have at hand, and they are delicious! My stomach was a little queasy that day, so we left out the onions and hot sauce, and even so they were great.

Tuna Patties

adapted from: https://www.simplyrecipes.com/recipes/tuna_patties/

Prep time: 10 minutes

Cook time: 10 minutes

Yield: Makes 4 patties (1 per serving)

2 cans tuna (5 to 6 ounce cans)

2 teaspoons Dijon mustard

1/2 cup bread (white or whole wheat) torn into small pieces

1 teaspoon lemon zest

2 Tbsp lemon juice

2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives, green onions, or shallots (optional)

Salt and freshly ground black pepper

A couple squirts of hot sauce or tabasco (optional)

2 egg whites or 1 raw egg

2 Tbsp olive oil (plus 1 t. if using tuna packed in water)

1/2 teaspoon butter

1 Drain the liquid from the tuna cans.  Put a piece of wax or parchment paper on a flat cookie sheet.

2 In a medium bowl, mix together the tuna, mustard, torn bread, lemon zest, lemon juice, parsley, chives, hot sauce, and—if using tuna packed in water—1 t. olive oil. 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. You can chill the patties for an hour (to help them stay together in cooking), or just proceed to cooking—works fine either way.

4 Heat the 2 T. olive oil in stick-free skillet on medium high (or heat up an electric grill pan). Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve on their own, or serve on a bun for a tuna burger.

Tuna Burgers with Ginger and Cilantro

When I have high quality tuna, I usually do a very simple recipe--why mess with the beautiful taste.  But I've been holding in the freezer some tuna I got from a Portland, OR supplier via Sitka Salmon Shares.  The portions came very thick and oddly shaped, a challenge to sear in a pan or broil.  I had time for some leisurely preparation yesterday, so I decided to make tuna burgers, and found this recipe from Fine Cooking magazine in my file.  It's also available on the web, so go here for enticing photos, and links to some complementary recipes (rice noodle salad and melons with ginger syrup) that also look great.  I've adapted the recipe a bit, below.  And you definitely want to serve it with the dipping sauce.  No buns--would detract from the delectable taste and add pointless calories. Note that the burgers need to chill for at least 20 minutes after you shape them, and that the sauce should stand for at least 30 minutes before serving.  So--a good meal to make ahead; just sauté the burgers right before serving.

FRESH TUNA BURGERS WITH GINGER AND CILANTRO

serves 4

1 lb. fresh tuna fillet

2 T. chopped fresh cilantro

2 T. chopped red onion (or scallion)

2 T. lite mayonnaise

1-1/2 t. minced fresh ginger

1/2 t. Sriracha sauce (or minced fresh hot red or green chile peppers)

1/4 t. freshly ground pepper

1-2 T. canola oil (for sautéing the burgers)

Cut the tuna into 1" chunks and, in two batches, pulse 3-4 times in the food processor--until just chopped.  (Or, you can cut the tuna into a 1/4" dice.)

Gently stir in the cilantro, onion, mayonnaise, ginger, Sriracha, and black pepper. Shape into four thick patties--recipe said 1", though mine were less.  Refrigerate, uncovered, for at least 20 minutes and up to 4 hours--or longer.  I made four patties, cooked two last night, and then left the other two in the fridge so that I could cook them fresh this evening.  Still just fine!

Heat the oil in a skillet over medium-high heat.  (Cook on the stove rather than broiling or grilling--gives greater control over the heat, easier to keep the center medium-rare.)  Cook the burgers until nicely browned on both sides (flipping half-way through), but still pink in the center, 2-4 minutes total.  Serve with Thai-style dipping sauce.

THAI-STYLE DIPPING SAUCE

1/4 cup fresh lime juice
1 rounded T. sugar (original recipe called for 2-1/2 T; less was fine)
2 T. fish sauce
1-1/2 t. rice vinegar
2 t. coarsely chopped fresh cilantro
1 t. minced garlic (I used jarred)
1/2 t. Sriracha sauce (or minced fresh hot red or green chile peppers)

Combine all the ingredients and stir until the sugar is dissolved.  Let stand at least 30 minutes before serving so that the flavors can develop and blend.