This was another attempt to feed LongJohn as well at home as he eats at daycare. He ended up not being a huge fan of these (despite, of course, him loving them at daycare), but I enjoyed them so much I’ve made them for myself and others since. It’s a great easy lunch when the thought of another boring sandwich just does not appeal. Not to mention that it’s one of those great flexible recipes that requires no measuring. The only ratio that is really important is one egg to every can of tuna you use. Other than that, play around!
When I’m doing stuff like this, I always start with my seasonings: what do I want the flavour to be? In this case I have some chives, garlic chives, tarragon, and sage growing out in my garden so that was an easy choice.
Other good options would be diced caramelized onions or green onions, shallots, fresh rosemary, basil … you get the picture. Chop those babies up.
Tip your handful of fresh herbs into a bowl with about half a cup panko bread crumbs (you can use regular bread crumbs but I like the crunch of panko). Season with salt and pepper, maybe a little bit of onion and garlic powder if you’ve got ’em.
Tip in as well some grated parmesan cheese, to your preference.
And an egg! One egg for every can of tuna ensures maximum patty cohesion.
Mix it into a gross paste.
Now, your can of tuna: this is a chunk white albacore.
Break that up and chuck it in the mix as well.
Now melt a gob of butter and a dash of vegetable oil (to keep the butter from burning) in a large frying pan and let that heat up.
Slide those patties carefully into the hot butter and let them fry!
Flip them after a few minutes, or when the bottoms are a nice golden brown.
When they are brown on both sides, slide them onto a piece of paper towel to drain and cool slightly before taking a HUGE BITE.
I served these with some plain yogurt mixed with Dijon mustard and those avocado fries I made in the last post.