Quarantine Cooking__Tuna Patties

I have mentioned that I am trying different ways of making foods that are traditionally on hand so that I can share the results with Son3 and DIL3 and anyone else who is trying to make their available foods go as far as possible while sequestering in the home.

This "recipe',  and I use that term lightly even though I did take the time to actually measure what I put in the bowl, is pretty easy and straight forward using minimal ingredients for a little bit of a change to a food item nearly everyone has on hand.

Tuna Patties
1 can albacore solid pack tuna, drained*
1/3 cup canned creamed corn, or 1/4 cup whole kernel corn
2 tablespoons flour (if using niblet corn increase the flour to 3 tablespoons
1/2 teaspoon baking powder
2 tablespoons chopped onion
1 teaspoon dijon or whole grain mustard
1/2 teaspoon lemon juice (1/4 teaspoon vinegar if you have no lemon juice)
1 egg
1/2 teaspoon dried parsley
1/2 teaspoon savory or herb of choice (optional)

In a small bowl break the tuna apart  with a fork. Then stir in the flour and baking powder and mix together. Next add the remaining ingredients and blend well.
Grease a skillet or griddle pan with nonstick spray, melted butter, ghee, or oil. When the pan is hot (medium high heat setting) spoon the tuna mixture onto the surface much like you would for a pancake. Wait until the patty is set (4 or 5 minutes ) then gently turn it. Lower the heat a little and cook until it is totally done (about 5 -6 more minutes)

Place on a plate,  top with a dollop of tartar sauce and serve. This made enough for two generous portions but could serve 4 if you had a substantial side dish.


Quick and easy tartar sauce
2 tablespoons mayonnaise
1 teaspoon minced onion
1 teaspoon minced pickles (dill or sweet, your choice)
1/4 teaspoon lemon juice (optional)
Mix all together in a small bowl

This was  tasty and really did not have an overpowering tuna taste. It was a quick and very easy main dish which is seriously economic using ingredients that nearly everyone has on hand.  I will make it again  and  I am also going to try the same basic recipe (without the corn) the next time we have leftover mashed potatoes using southwestern spices. For that I will leave off the tartar sauce and add a dollop of salsa and sour cream instead.

We are all in this together, and I have a couple of ideas to try later in the week. I am so grateful TheHub is more than willing to be  my partner and taste tester in this venture.

* I am sure standard chuck light tuna would also work, but I would use two cans instead of one.