There are some weeks when I get to shopping day and I realize that it is not going to happen. Maybe someone is sick, maybe we are snowed in, or maybe I am just too tired. The reason does not matter because the result is the same – I have to make lunch for my two children and I plus supper for all four of us with what is left in the pantry and the refrigerator.
On days like these I depend on recipes like our blackened tuna patties because they are made with ingredients that I keep stocked in my pantry and refrigerator. These staples are always available in my kitchen – tuna, salad dressing, garlic powder, eggs, and bread crumbs. Having the fresh vegetables may be tricky, but I usually come up with something. Once I used some leftover shredded cabbage and it worked great.
To make the tuna patties stir the ingredients together, shape them into four patties, and cook in a skillet heated to medium for about three minutes on each side. My children like to eat these plain with fruit and veggies on the side, my husband likes them as a sandwich, and I prefer them with a salad or coleslaw. Please try out this recipe and enjoy!
- 1 can (5 ounces) tuna, packed in water (drained)
- 1/4 cup diced onion
- 1/3 cup shredded or diced vegetables (like carrots, celery, peppers, or zucchini)
- 2 tablespoons light salad dressing (like ranch)
- 1 teaspoon garlic powder
- 1 beaten egg
- 1/3 cup plain bread crumbs
- Nonstick cooking spray
- Stir tuna, onion, vegetables, dressing, and garlic powder in a bowl. Mix in the beaten egg.
- Stir the bread crumbs into the mixture. Let the mixture rest for 5 minutes.
- Wash hands. Form the mixture into 4 patties. Each patty should be about 1/3 inch thick and 3 inches wide. Wash hands.
- Heat a skillet to medium. Spray the pan with nonstick cooking spray when it is hot. Cook the patties for 2-3 minutes. Turn patties over and cook for 2-3 minutes more. Cook until patties are browned and 145 degrees Fahrenheit inside.*