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This week is turning out to be one of those weeks when I am very thankful for the deep pantry shelves and my supply of budget meal makers. We are no strangers to lean weeks in this house, but I am happy to report that these shoestring weeks are because we are making the last payments on our credit card debt this month! I will eat canned tuna for that anytime.
SO these Asian Tuna Patties happened years and years ago when we were really, really broke and regular tuna patties made a very regular appearance on our dinner menu. I was looking for some way to jazz up a can of chunk light, and it turns out that Asian flavors are the best way to do it!
I have to say that these are REALLY good. When I made these to photograph my son ate all of them (so much for having some for lunch later). I recommend using the pouch tuna if you can ( it’s less fishy to me). If you only have canned tuna, that’ll be fine. And we are talking tuna in water here, not tuna in oil.
Keto Tuna Patties
Ok, so obviously this recipe is not keto friendly, BUT you could easily make it keto friendly. Substitute crushed pork rinds for the breadcrumbs like we do in our Keto Salmon Patties and substitute almond flour for the cornmeal. Easy peasy.
Can You Freeze Tuna Patties?
How do you freeze tuna patties?
- Follow the recipe all the way through, but don’t cook them.
- Lay the patties on a wax paper lined cookie sheet in a single layer.
- Place them in the freezer.
- When they are frozen solid (about 4-6 hours), remove them from the pan and place in a zip top bag.
- They should hold for about 3 months.
- Thaw completely in the fridge before cooking
What to Serve with Asian Tuna Patties
This meal is easy to round out with some fresh steamed rice and some sauteed broccoli and carrots. Drizzle everything with a smidge of extra soy sauce and a sprinkle of sesame seeds and serve with chopsticks. Enjoy!
More Tuna Recipes:
- 2 cans of tuna drained and flaked
- 1 egg beaten
- 3/4 cup dry breadcrumbs
- 1/2 onion minced
- 2 cloves garlic minced
- 1 Tablespoon soy sauce
- 1 1/2 Tablespoon teriyaki sauce
- 1 Tablespoon ketchup
- 1 teaspoon sesame oil
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 Tablespoon grated fresh ginger
- 1/2 cup cornmeal
- 1/4 cup oil
- extra soy sauce
- toasted sesame seeds
- Mix all ingredients, except the cornmeal and oil, in a large bowl. Mix until well combined and the mixture holds together when formed into a ball. If it’s too wet, add more breadcrumbs.
- Wet your hands with water. Form the tuna mixture into 6 patties and sprinkle both sides with cornmeal.
- Heat oil over medium heat until shimmering.
- Gently place patties in oil to fry. Fry 2-3 minutes on each side or until golden brown. Transfer to paper towels to drain.
- Drizzle with soy sauce and sprinkle with sesame seeds.