Making a healthy tuna patty is an incredible recipe to step up the game of your canned tunas. Vegetables, eggs, flour, cornstarch, and spices — into an affordable and yummy dish, plus nutritious too!
You worry about the canned tunas sitting for too long in your pantry? You might want to try out this recipe. A patty is a flattened round mix of ingredients, a dish that can be served anytime of the day. It can be eaten for breakfast, lunch, or dinner, with or without hot-cooked rice on the side. The bonus part is that it’s very easy to make with the ingredients already available in your kitchen.
Just a quick trivia, the tuna industry is serving the world for over a century already and still doing a pretty job today. In the early 1900s, canned tuna only tried to substitute sardines but it worked out being one of the high demand seafood products in the world. My tuna-lover self couldn’t be more proud.
I’m not sure if it’s just me but I really love my tuna patties with crispy edges (not the burnt crisp!). That is why I make sure that whenever I cook some, I take extra efforts to flatten thin the patty mixture and cook it for longer time as intended. This way, I can achieve the quality I look for in my tuna patties.
How to Make Tuna Patties
To make tuna patties, prepare the ingredients such as carrots, garlic, onion, flour, cornstarch, eggs, black pepper, salt, malunggay leaves, and cans of tuna. Basically, you just need to put all together into a big bowl and mix thoroughly. Make sure to sprinkle salt and pepper, enough to suit your taste. As we already know, tuna fish is already packed with lots of healthful benefits, so adding Malunggay leaves can boost the nutritional content of your patties even more.
After mixing all the ingredients, you’re all prepped up for cooking. Heat the pan in medium heat, then grease it with oil. Form small flattened round tuna patty mixture into the pan. Take note to leave spaces in between patties so they will not be sticking with one another. Flip it once the other side gets golden brown. When the patties are fully cooked, transfer onto a plate. Enjoy your tuna patties alongside a freshly-cooked white rice.
2 cans tuna
1/2 cup carrots
1/2 cup malunggay leaves
3 cloves of garlic
1 piece medium onion
1/2 cup all-purpose flour
1/4 cup cornstarch
2 pieces eggs
salt & pepper to taste
oil for frying
- To start off, drain the tuna from its sauce. Shred large tuna pieces using forks.
- Put the tuna into a big bowl with grated carrots, minced malunggay leaves and minced garlic and onion. Add half a cup of all-purpose flour and quarter cup of cornstarch. Mix completely.
- Crack 2 eggs into the mixture and stir well. Add pinch of ground black pepper and salt to taste. Mix until well-combined.
- Heat the pan and put some oil. Start frying patty mixture in a flat and round formation. Flip to cook the other side. Once the patties are completely golden brown, transfer onto plates. Serve and enjoy!