Cheddar Tuna Patties with Dijon and Green Onion (Print-Friendly Version)
Drained canned tuna, breadcrumbs and an egg form these pan-cooked patties with cheddar mixed inside. Drain well and keep the patties at a consistent thickness so they hold together. Check the egg-bound center is cooked, not just the browned exterior.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
2 cans (5 oz each) tuna, drained
02 -
½ cup breadcrumbs
03 -
¼ cup mayonnaise
04 -
1 egg
05 -
1 teaspoon Dijon mustard
06 -
½ teaspoon garlic powder
07 -
½ teaspoon onion powder
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
10 -
½ cup shredded cheddar cheese (or Swiss)
11 -
2 tablespoons green onions, chopped
12 -
1 tablespoon butter (for cooking)
# How to Make It:
01 -
Drain the two cans of tuna thoroughly and flake into a bowl. Mix with breadcrumbs, mayonnaise, egg, Dijon, garlic powder, onion powder, salt and pepper.
02 -
Fold in cheddar and green onions. Shape four to five evenly thick patties, chilling briefly if needed for handling.
03 -
Melt butter in a skillet over medium heat. Add patties without crowding and cook about three to four minutes on the first side.
04 -
Turn carefully and continue until browned and the egg-bound centers reach 160°F. Reduce heat if the outside colors before the middle is cooked. Rest briefly before lifting to plates and serve with your chosen accompaniment.
# Extra Suggestions:
01 -
The recipe starts with two five-ounce cans, then drains them.
02 -
Breadcrumbs, mayonnaise and egg combine with the tuna.
03 -
Fold the measured half cup into the mixture with green onions.