Tuna Fish Patties

This is our first time maki9ng tuna fish pattues, but we are out of salmon and not sure when we will get more if ever.
The're an ok alternative.

Ingredients are, onions, 2 eggs,1x4 cup flour to 2 cans of tuna.

 

Tasty, and a little different than Salmond patties, but alright.

 

@Marie Mallery , did you drain the water out of the tuna first?

 

I make something similar, but I add chopped onions, a little bell pepper, and a dash of Old Bay seasoning.

 

@Beth Gallagher , that's gotta be good. I'm going to try that.

 

It's pretty tasty, Shirley. We love tuna, though.

 

Me, too, plus it's good for you!

 

I just remembered that I use bread crumbs as a binder in mine instead of the flour Marie uses. Not sure it makes any difference, though. I also put in a dash of hot sauce if I have it. You really can't mess them up.

 

I drained most of it but not all so I don't lose the minerals and vitamins. Thats what the flour is for to paste it back together.

@Shirley Martin ley, use self rising flour.

 

Is it hard to find salmon in your area, Marie? Walmart online has several different kinds that they will ship. The Great Value Alaskan Salmon is $3.30 for a 14.75 oz can. https://www.walmart.com/search?q=canned+salmon

 

Kind of but much of it is farm raised. But I guess thats better than nothing.

 

I like salmon patties. I do not like hot tuna though. It as meant to be eaten cold. Like tuna salad, and have made salmon salad. Just cant wrap my lips around hot tuna.

 

You don't like tuna casserole, G?

 

We use to use saltine crackers till this past year when saltines went up so much. Plus self rising flour makes them go further, although I don't use much since its a high carb.

 

If this is about salmon, I eat the hell out of it and have an opinion--but it is only *my* opinion.

To me, the best salmon is fresh Alaskan chinook. THen sockeye. Then silver (coho). I keep away from chum salmon; it is good for cats.

But mostly I won't pay those prices, except maybe a birthday.

Farmed Atlantic salmon, often from BC, Canada, is affordable at least. Good sales are maybe $6 a pound, which is not cheap, but it's a luxury.

As opposed to wild salmon it has these advantages:

1) It is never frozen and in constant supply (at least here in the Pacific NW).
2) It is very uniform in quality. Sometimes wild salmon is caught at the end of the run and is marginally beat up. They begin to deteriorate as they get closer to spawning.
3) Typically the farmed is always "pin boned" probably because it's done in a factory-like atmosphere. So all the little bones are out.
4) The farmed salmon is more fatty and rich (ultimately I still prefer peak wild salmon, but who's gonna pay the price, huh?)
5) The farmed salmon tends to be thicker in fillets, and if you BBQ it, like I usually do, it's easier to avoid over-cooking.​

It's damned good stuff.

...and yes, I would like the tuna patties, too! Tuna's good!