Crispy tuna fish patties are inexpensive, quick to make, and extremely tasty, especially with a generous dollop of homemade tartar sauce! Lent is just around the corner, and it's a great excuse to make this tasty combo for dinner!
Nothing beats a heaping helping of real, honest-to-goodness home fries made with fresh-cut Russet potatoes on the side! With this yummy combo on the menu, you'll find yourself looking forward to Friday night or any night! This is so good!
Crispy tuna fish patties are a delightful dinner on many levels. For many of us, it's a nostalgic meal we enjoyed growing up.
Tuna fish patties are a great combination of textures and flavors. When you bite through the crunchy outer layer, you experience a wonderful contrast with the tender, flaky, seasoned tuna inside. Tuna is versatile, and you can season it any way you want!
Tuna is a budget-friendly protein that you can stretch with crumbs, egg, and other ingredients like chopped leftover vegetables. There is no waste when you make tuna fish patties.
You can serve them as an entree or put them on a bun or roll to make a tasty sandwich instead!
The potatoes will take a little longer to cook than the crispy tuna fish patties, so let's start here. Begin by peeling and cutting Russet potatoes into small cubes. It's easy to do.
A fist-sized Russet potato will yield about one cup of raw diced potatoes. I dice three potatoes for two people because they shrink as they cook. Adjust this for the number and appetites of the people you are serving.
Russet potatoes are ideal for fried potatoes or french fries because they have a high starch content and low moisture. Potatoes of this type are sometimes called floury or starchy potatoes. Here's a handy guide to help you choose the right potato for any dish.
Peel and dry the potato, then lay it on its side and slice it lengthwise into about one-half-inch slices.
Next, lay half the potato on a cutting board with the flat side down. Slice it lengthwise into approximately one-half-inch straws that resemble a fat french fry.
Finally, cut the potato crosswise into one-half-inch dice to look like this.
Starchy potatoes make the best home fries because they brown evenly in hot fat, resulting in the gorgeous golden-brown surface that makes them look incredibly tasty.
The low moisture content of Russets means it doesn't take long to make them crispy. The small amount of water inside the potato cubes will evaporate quickly, producing a crunchy bite that is yummy, buttery, and fluffy inside.
Finely chopped onion adds a great bit of flavor, so while you have the cutting board handy, chop about two tablespoons of onion and add it to the skillet with the potatoes. How much onion is up to you! Leave it out or add more, depending on your preference.
I like to use a non-stick skillet with a tight-fitting lid when making home fries. Turn the heat to medium-high, pour a puddle of olive oil and a generous pat of butter into the skillet, then add the potatoes and onion. Start frying, stirring occasionally. Put the lid on the skillet for a few minutes to help the potatoes cook faster and become more tender.
Then, uncover the potatoes and continue to cook until you achieve the lovely shade of golden brown that makes your eyes happy. Season them to taste when they start to brown.
We like garlic powder, seasoned salt, seasoned pepper, and parsley. You may want to add some chili powder or cumin if you serve them as a side with a Mexican flair.
Some folks like the edges charred ever so slightly; we like ours best when they are a deep golden brown, crisp on the outside and fluffy inside. Home fries are perfect for breakfast or brunch, too! They pair beautifully with eggs and bacon, ham, or sausage!
Drain a six-ounce can of good-quality water-packed tuna and put it in a bowl. I love Starkist Chunk Light water-packed tuna for this recipe. Crush a half-sleeve of saltine crackers into coarse crumbs and add it to the tuna. Next, stir in about one-half cup of real mayonnaise and one egg. Add more mayonnaise if the mixture seems a bit dry.
Form the mixture into four patties using your hands. Melt two tablespoons of butter in a skillet on medium-high and put the patties in the skillet. Cook for about 5 minutes until the patty begins to brown; press with a spatula to flatten it slightly, and flip to cook the other side.
I make the tuna fish patties into four patties because we love the crispy part. You can certainly make the mixture into two larger patties!
I'm a veggie fanatic. We always have a vegetable with every meal, and when we eat this combination, we like peas, broccoli, or green beans for more color and nutrition! Pick your favorite!
Oh, did you think I forgot about the homemade tartar sauce? Nope, I did not. Here is that recipe for you! It's sooo much better than the store-bought stuff and costs pennies! You can make this the day before and refrigerate the leftovers for a week or two. It's perfect on these yummy, crispy tuna patties!
Did you grow up with tuna patties or salmon patties? For many of us, it was a favorite meal! I think that may have been because we loved tartar sauce so much!
When you are planning meals for Lent or if you have a meatless meal every week or so, you might want to think about making a pot of delicious Minestrone Italian Vegetable Soup for dinner along with a loaf of my amazing penny-pinching Rustic Bread!
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Love, GB (Betty Streff)
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