Tuesday, March 15, 2011

Tuna Patties

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Chicken of the seaImage by The Hamster Factor via FlickrI like salmon patties, but I hate picking the bones and cartilage from the canned Salmon. Sooooo.........How about Tuna Patties.  No bones to pick and after making this recipe, I found that I like it better than Salmon.

Tuna Patties
1 (16 ounce package) chicken flavored Stove Top Stuffing Mix
1 (10-3/4 ounce can) Campbell's Cream of Mushroom Soup (undiluted)
2 large eggs, beaten
1 (9 ounce can) Chicken of the Sea Tuna, drained (or use the large 6 ounce pouch)
2 tablespoons margarine
1/4 cup milk
1 can baby peas (optional)

Prepare Stove Top Stuffing Mix as directed on package.  Stir in 1/2 can soup, the eggs, and tuna.  Form into patties.  Heat margarine in fryng pan over medium heat.  Brown patties on both sides and heat through.
Heat remaining soup with the 1/4 cup milk and serve as a sauce. (I like a lot of sauce so I use an extra can of soup diluted with a 1/2 can water.) I like mixing a can of baby peas with the soup for my sauce. Serve with mashed potatoes and a salad for a complete, easy, and inexpensive lunch or dinner.

The Old Guy`

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1 comment:

  1. A hint....I put the salmon (canned) in the food processor. Then I use it. I also have made tuna patties and I like both salmon and tuna.

    I have never made it with stuffing mix though and that sounds like it would be outstanding. Thanks for posting this and thanks for linking another recipe to Let's Do Brunch.