Moroccan Tuna Patties Recipes

MOROCCAN TUNA PATTIES

Steps:

• Combine the cooled mashed potato, drained tuna, breadcrumbs, egg, half the coriander and spices. Mix together well.
• Form into 8 patties and refrigerate for 15 minutes.
• Heat oil in a frying pan over medium heat, cook for 3-4 minutes on each side or until golden.
• Combine yoghurt, lemon rind and remaining coriander in a small bowl, mixing well.
• Serve the patties with yoghurt sauce and a nice crisp salad.

MOROCCAN TUNA STEAKS

Steps:

• Rinse the tuna steaks and pat dry with paper towels.
• In a small bowl, combine cumin, paprika, tumeric, anise, ginger, cinnamon, pepper flakes, salt, pepper, and lemon juice. Lightly rub both sides of the tuna steaks with 1 tbsp olive oil. Rub the seasoning mix on both sides of tuna steaks; coating them well.
• Using a heavy bottomed saute pan or a cast-iron pan, warm the remaining olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. DO NOT OVERCOOK!
• Pour the melted butter over the tuna steaks and sprinkle with the coriander.
• (Also can do cook these on the grill -- just cook a few minutes on each side.).
• Serve immediately.

EASY TUNA PATTIES

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

TRACEY'S TASTY TUNA PATTIES

Steps:

• Take can of corn, flaked tuna, mashed potato, cooked rice, 1 egg, garlic, salt, pepper, herbs, onion and cheese and mix them together in a large bowl.
• Heat cooking oil in a frying pan on stove top.
• Take mixture and roll into golf ball sized balls.
• Put plain flour into a bowl, mix beaten egg, 1/4 cup of milk, 1/4 teaspoon of salt and 1/4 teaspoon of pepper together, then put into a bowl, put breadcrumbs into a bowl.
• Take balls of mixture and drop them into the bowl of plain flour, then put them into the bowl of egg mixture, then coat them in the the bowl of breadcrumbs.
• Do about 6-7 balls at a time. Put them in the heated oil pan, pressing them down to make into patties at the same time.
• Cook for about 10 - 12 minutes or until they are golden brown, then turn them over and cook the other side until they are golden brown.
• Take them out and place them on paper towels to drain the excess oil off of them.
• Repeat steps until all of the mixture is used up.
• You can serve them hot or cold with salad or with chips or even steamed vegetables.
• If you are not into really fried crispy patties, you could skip instructions 4-6 and just take the plain mixture and make them into balls.
• Spray your frying pan with cooking spray and then put mixture balls into the pan.
• Press them down to make them patties. cook until they are golden brown. (around 10-15 minutes each side)
• I have cooked these patties both ways and they are so delicious.

TUNA PATTIES

Steps:

• Spread 1/4 cup of the bread crumbs in an even layer on a sheet of waxed paper, reserve.
• With kitchen scissors, snip enough chives or green part of scallion to measure 2 tablespoons.
• In a medium bowl, stir together the mayonnaise, egg yolk, chives, pickle relish, and cayenne pepper until combined.
• Flake the tuna into a bowl.
• Add the remaining 1/4 cup bread crumbs and stir until well combined.
• Drop 1/4 of the tuna mixture onto the crumbs on the waxed paper and form into an oval patty (about 3 inches).
• Coat both sides in crumbs.
• Repeat with the remaining tuna mixture and crumbs.
• Heat the olive or vegetable oil in a large nonstick skillet over medium heat.
• Add the patties and cook until golden brown and heated through, about 3 minutes per side.

NEVER FAIL TUNA PATTIES (SALMON WORKS TOO)

Steps:

• Combine 1st 5 ingredients in a mixing bowl.
• Add corn flakes til you no longer see any liquid in the mixture, but more is usually better.
• Divide into 4 equal portions on a cutting board.
• Shape patties & flatten to 3/4 in thickness.
• Use spatula to transfer carefully to non-stick skillet & saute over med-low heat in olive oil til golden brown & crisp on both sides.
• Note #1: A variety of dry bonding ingredients can be used. I use crushed corn flakes or Pepperide Farm dressing mix. I don't care for the mushy texture of the end-product or the difficulty holding the patties together when potato is used.
• Note #2: For OAMC per JillAZ ~ *To freeze* (uncooked patties) prepare recipe thru Prep Step #4. Place patties in a freezer bag w/layers of parchment paper in between. Seal, label & freeze. *To serve* ~ Thaw in fridge or microwave & cook as directed. ~~ Cooked patties can also be frozen wrapped in plastic wrap & placed in a freezer bag. Thaw in fridge or microwave & reheat on stovetop or in oven.