TUNA PATTIES!! RETRO SHELF COOKING RECIPE!!

Shelf cooking sometimes means, digging into tried and true recipes from mom and grandma's recipe box! In this day of digital everything, sometimes reaching for that hand written card can be easy to forget. Today I am sharing my mom's tuna patties. She used to call these "croquettes". She also used to make them with chicken and they were hand formed, triple dredged and deep fried. I think that is to much work for a regular weeknight meal. So patties it is! Tuna is the star here with other ingredients from the fridge and pantry. They come together quickly and they are oh so satisfying. Whip up a little cold sauce to serve on the side or over the top and you are in for a treat!

I grew up eating these, or something similar. Like I mentioned, my mom's "croquettes" were little cones of goodness that were seriously delicious. Mostly she made them with chicken that she pulled from the bone and chopped ever so fine. Sometimes she would make them with tuna. Still they were a process. And she would make a cream sauce to pour over the top. Nothing is cuter on your plate when you are a kid!

These start with four regular sized (5 ounce) cans of tuna, drained and flaked. I like solid white albacore but you can use what you prefer here. I add in dry bread crumbs, shredded cheese, chopped onion and celery along with a couple eggs and some mayo and mustard. You can add whatever you like. You should make the tuna much like you would tuna salad but I do not recommend using salad dressing (miracle whip).

The mixture is blended well. I like to do this by hand until it comes to a dough like consistency that you can pick up in the palm of your hand. Now you can divide into 8 patties or more if you like them smaller and bread them. I do not do anything more than dunk each patty into a tray of dry bread crumbs. You can compact them even more when doing this to ensure good coating.

I shallow fry these in about 1 1/2 cups of vegetable oil. I prefer sunflower or safflower oil. Heated to medium high heat, the patties can be fried in batches. I do four at a time and allow each side to fry for approximately 3 to 4 minutes or until nicely browned. If you need to turn occasionally for even browning, then please do. My skillet has obvious hot spots and I know that they need to be turned before being flipped.

Once the patties are done you can remove them from the oil and allow them to drain on some paper toweling. Allow them to cool for a bit before serving with some tartar sauce or some homemade cheese sauce or even a quick aioli. I made my cold sauce by blending some bottled ranch dressing with some Dijon mustard. These were simply delicious! Now about a week later the family is asking me to make them again!

Just goes to show you that something as simple as a few cans of tuna and a bit of chopped veggies some eggs, cheese and bread crumb can be turned into a full on main course that is definitely going to make the family happy! You can also turn these into tuna burgers by serving on a bun with all the toppings or even a tuna patty melt by popping under the broiler with some sliced American cheese on top! No tuna lover is going to turn this winner down!

I hope this inspires you to go to your pantry and give these a go! I hope you give these tried and true tuna patties a try sometime soon and I hope you love them!

Happy Eating!

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