Another recipe that I grew up loving. These tuna patties were usually made as a light dinner snack because Sunday lunch always had enough food to hold you over for the rest of the day. But, when these were made, I would always eat way more than I should and just kept the full feeling right into bedtime. They’re crispy, flakey and delicious and can be eaten hot, room temperature or even cold. Perfect for on-the-go and a great little snack. Hope you give these a try!
Recipe by Mark Calaminici | Food Loves Company
Serves 2-3 (Makes about 6-8 patties)
2 cans tuna, drained
1/4 cup of red onion, finely diced or chopped
3 tbsp. Fresh parsley, finely chopped
1/2 tbsp. Dried oregano
Salt, to taste
Freshly cracked pepper, to taste
1/2 cup breads crumbs, regular or panko
1 egg, whisked
Parmigiano-Reggiano, to taste, finely grated
1-2 tbsp. Bomba sauce
Extra virgin olive oil, for frying
1. Add all the ingredients to a large bowl except the extra virgin olive oil. Mix everything to combine. Form a patty to see if anymore breadcrumbs are needed. This will depend on how well the tuna was drained. Once the mixture is ready, form your patties with your hands, pressing together, like a small burger patty, but not pressing too firmly.
2. Heat oil in a skillet over medium-high heat. Add just enough oil to cover half of a patty when placed into the pan. Once the oil is hot, add patties away from you to avoid any splatter. Cook until golden brown and crispy, about 2-3 minutes per side. Frying time will vary depending on the size of your patties. Once fried, place on a plate lined with paper towel and season with some flaky salt. Enjoy