I really love fast ‘n easy light summer meals.  This of course can be served any time of the year!

Canned Tuna is one of those pantry staples that just about everyone keeps, so when you’re looking for something different are in a pinch for a meal why not pull out the tuna, add a few yummy flavorful ingredients and away you go.

Great served over a salad, with veggies or on their own.  My hubby loves these in between 2 slices of bread with some tartar sauce for mayonnaise for lunch the next day.

As I noted at the bottom of the recipe, these also keep well in the fridge for up to 4 days and freeze extremely well for another time.

You may ask “why the Skipjack or Yellowfin type of Tuna”.  Well, Albacore Tuna is a much larger fish therefore more Mercury is stored in the meat.  By choosing smaller fish, less Mercury therefore not as much of a health concern, especially if you want to eat Tuna more than once or twice in a week.

I hope you give this recipe a try and let me know what you think! Bon Appetit..


Tuna with Corn

Makes about 15 small or 8 large

4 – 120gr. cans of water packed tuna, drained (skipjack or yellowfin)
½ cup mayonnaise (this recipe actually works quite well if you do a wee bit less than ½ cup, play around)
1 egg
3 green onions, white and light green part, finely chopped
½ cup flat leaf parsley, finely chopped
Zest of one small lemon
Juice of ¼ lemon
¼ tsp. red pepper flakes
1 cup panko crumbs
About 3 tbsps. Olive oil
1 tbsp. butter (optional)
*If you would like a Corn & Tuna cake, add the kernels cut from 1 fresh ear of corn directly into the mix, but watch out with the hot oil splattering as some of the corn kernels will “pop”

  • Put all ingredients except panko crumbs, *if adding corn, add now with other ingredients, into a large mixing bowl and mix well
  • Sprinkle panko crumbs over top and gently mix into tuna mixture
  • Prepare patties using a ¼ cup measure or a large cookie scoop and form patties, set aside on a tray
  • Heat a large heavy bottomed skillet on high, add olive oil and butter, turn down to medium
  • Add cakes in a single layer with space between to the pan, don’t overcrowd the pan or the cakes won’t crisp up they’ll just steam. Be sure to adjust heat to keep things sizzling
  • Remove to a rack over a pan or plate to allow any oil to drip off
  • Add a bit more oil &butter to pan only if needed, and continue cooking remaining patties

Cook’s notes;

  • Once cooled these patties are fabulous kept in the fridge for up to 4 days. Simply reheat in a 350°f oven for a few moments – a toaster oven is great for this!
  • Once cooled, you can store these in single layers with wax paper in between in an airtight freezer container up to 6 weeks
  • I personally like to freeze them individually wrapped in freezer paper then put into an airtight container, makes it easy to take out exactly what you need, when you need it
  • If you’re already making these yummy little tidbits and are planning to freeze – may as well double the whole recipe and make lots!

1 Comment

  1. Elaine Owen on July 25, 2017 at 11:15 pm

    Thanks Chef ! This works really well. Elaine

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