A quick alternative to salmon patties, this recipe uses canned tuna, boxed stuffing mix and other pantry ingredients. Be sure to make the homemade tartar sauce to go with these! Also, I’ve included my notes as to what I do differently, how I alter the original recipe to fit our tastes and needs, so read the notes at the end 🙂
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- 2 6 oz cans tuna in water drained and flaked
- 1 6 oz package stuffing mix (chicken or turkey)
- 3/4 cup water
- 1 cup shredded cheddar cheese or any cheese you have on hand
- 1 carrot shredded (or grated)
- 1/3 cup mayonnaise
- 2 tablespoons sweet pickle relish I use dill pickle relish
- pickle juice to taste, optional
Ingredients
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- Original Recipe Instructions, using 2 cans of tuna: Mix all of the ingredients together well. Refrigerate at least 10 minutes (see notes, I refrigerate an hour or more if possible).
- Heat a large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet. (See Notes: I make into patties before refrigerating).
- Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
Stacy's Notes: This is an old recipe from a blog I used to read. I cut the recipe in half for the two of us, one can of tuna makes 6-7 decent sized patties. I cut all the other ingredients in half, as well.
I soak the stuffing in the water, separately, first, before adding the other ingredients. I also like to go ahead and form the patties and then chill the mixture in the patty form. It just seems to work better for me! The patties tend to hold together better when I flip them in the skillet if they are really chilled. The only other thing I do differently is that I use 1-2 teaspoon dill pickle relish (as opposed to 1 Tablespoon of sweet relish, I prefer dill). I also add quite a bit of Nature's Made seasoning to the mixture, and a splash of pickle juice (I really like dill pickles!). (If you don't have Nature's Made, try some garlic, onion, maybe a dash of celery and parsley.) Mine only seem to take 3-4 minutes per side in a shallow skillet that I have poured some olive oil in to (I don't use the cooking spray in my skillets, I prefer oil).
Make some homemade tartar sauce as an accompaniment (recipe on this site), some veggies or a salad for a cheap and easy light supper 🙂