Tuna Patties

Not everyone that reads this blog is vegan, or vegetarian for that matter. Some may merely be peeking for some healthy alternatives. Whatever the reason, here is a patty that is sure to please. It's inexpensive, not loaded with fat like it's beef counterparts, and is just a nice change of pace.

The recipe that I use, was used for tuna that comes in a 6 ounce can. Being the saavy shopper that I am, I am come to realize that while the price of tuna has stayed the same, the size of can has decreased. They think they are fooling us. It now comes in a 5 oz can, so I had to tweak it just a bit. But it comes out great.

3 TBSP mayonnaise (the last spoonful, make it heaping)
1 TBSP (slightly heaping) Dijon mustard
1 egg white
3 cans (5 oz) tuna, drained and flaked
1/3 cup Panko Japanese style bread crumbs (more for coating)
1/4 cup finely chopped onion (green onions look nice)
I added chopped fresh spinach, because I didn't have green onions, and I like the look of green in there, plus, you know me, I like to add veggies when I can.

Combine mayo, mustard & egg white. Stir well. Add tuna, onions and bread crumbs. Mix well. Divide into equal portions.

Press additional bread crumbs onto both sides of each patty. Heat oil in a nonstick pan over med-hi heat until pan is hot. Add patties, cook until each side is golden brown.

*these are very soft patties, so the trick is to make them not too big, or not too thin. Do not flip until they have a nice crispy crust. I loves these cold. I think the flavor of the mustard is more pronounced. I love to take them in my lunch, and just eat them as they are.