|I just love this little vintage bowl - it came from my dad's|
grandmother - I'm told she used it as a fruit bowl but its the
perfect size for so many tasks that I use it a lot.
Start with 2 cans or 1 really large can of tuna (I use the regular tuna packed in water) and drain them well.
Add 2 tablespoons spicy brown mustard, 2 tablespoons dill relish, 1 egg, salt and pepper, 1/4 cup Parmesan cheese, 1/2 cup dried bread crumbs, 1/2 cup mayo, and 1/2 cup shredded cheese (I use colby jack or cheddar).
Mix it well but make sure you don't over mix - you don't want the tuna broken down too fine. If its too soggy to form into a patty, add more bread crumbs and shredded cheese (half and half) until it forms into a loose patty. I like to use an ice cream scoop or 1/2 cup measuring cup to scoop the patties so they are fairly uniform in size.
Heat a couple tablespoons of olive oil in a large skillet and add patties as you form them. Cook for 3-4 minutes per side or until they are golden and the edges are starting to firm.
Don't wait too long to flip them like I did here - unless you like your stuff done a little more well. My hubby actually prefers them this way.
Crispy on the outside - soft and melty on the inside - perfect!
I served them with a side of rice with shredded carrot and blackbeans for a slightly Creole take but they go well with just about any side dishes.
I also always offer a simple tarter made from 1/4 cup mayo, 2 tablespoons relish, salt and pepper.
The leftovers do freeze and microwave well.