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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
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2 cans (5 oz each) tuna, drained
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½ cup breadcrumbs
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¼ cup mayonnaise
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1 egg
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1 teaspoon Dijon mustard
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup shredded cheddar cheese (or Swiss)
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2 tablespoons green onions, chopped
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1 tablespoon butter (for cooking)
# How to Make It:
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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.
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Fold in cheddar and green onions. Shape four to five evenly thick patties, chilling briefly if needed for handling.
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Melt butter in a skillet over medium heat. Add patties without crowding and cook about three to four minutes on the first side.
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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.
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Breadcrumbs, mayonnaise and egg combine with the tuna.
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Fold the measured half cup into the mixture with green onions. Drain the tuna before combining it with the binder; liquid left in the cans makes it harder to shape consistent patties. Break up large flakes before adding the egg so the mixture binds evenly. Divide into four or five portions first, then press each to a similar thickness. Chill loosely shaped patties if they slump rather than immediately adding extra crumbs that can make the cooked centers dry. Slide a wide spatula completely underneath before turning. Lower the heat if the cheese at the edges browns before the egg-bound center reaches 160°F. These are tuna cakes with cheese mixed into them; bread is an optional serving choice, not an ingredient in the patty mixture.