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“Simple dinner idea. We serve this with a veggie (usually broccoli or spinach) and either mac & cheese or fried potatoes. You can use cracker crumbs instead of breadcrumbs. It's just to soak up some moisture. The patties can be made earlier and set in the fridge. I've never frozen them, so you'll need to do your own experimentation for that! You can cook these in a George Foreman grill, or in a skillet or frying pan. We like them fried!”
READY IN:
30mins
SERVES:
3-4
YIELD:
6 patties
UNITS:
Metric

Ingredients Nutrition

  • 2 (283.49-340.19 g) can tuna in water, well drained (NOT oil)
  • 1 egg
  • 118.29 ml breadcrumbs
  • 59.14 ml onion, cut as small as preferred
  • salt & pepper
  • oil, & butter to cook in (optional)

Directions

  1. Mix all ingredients.
  2. Use more or less breadcrumbs, as needed, to soak up the moisture from the tuna and egg until it is the consistency of a "patty" (I'm sorry I can not explain this better!).
  3. Make into patties 1/2 inch thick.
  4. Sprinkle both sides of patties with pepper, and pat it inches.
  5. Warm up oil and butter in a pan over medium heat, enough so it's hot enough to cook but not burn. You know how your own burners work.
  6. Fry until golden brown, and flip to cook the other side.

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