Tuna Patties

Tuna patties from canned tuna is the kind of pantry-driven dinner that earns its keep on the rotation. Drained tuna gets bound with soft breadcrumbs, beaten eggs, and a confetti of celery and scallions, then sauteed in shortening until the outsides turn deep golden and crisp.

The sour cream sauce is what lifts these from leftovers to dinner. Sauteed scallions in butter, folded into sour cream with a tablespoon of lemon juice, gives you a tangy, oniony cap that cuts the richness of the patties.

These also keep beautifully in the fridge. Served cold the next day with the same sauce, they become a sandwich filling or a topper for a green salad. Few weeknight dinners pull double duty that gracefully.

Kitchen Tips

• Drain the tuna hard, squeezing out as much liquid as possible. Wet tuna patties fall apart in the pan.
• Use soft breadcrumbs (fresh torn bread), not dry packaged crumbs. Soft crumbs absorb moisture without sucking the patties dry.
• Get the shortening hot before patties go in. A cool pan equals greasy, soft patties instead of crisp golden ones.
• Form patties about ¾ inch thick. Thicker patties stay raw in the middle while the outsides brown.

Variations

• Swap shortening for butter and a tablespoon of olive oil. The butter browns the patties beautifully but can scorch alone, so the oil raises the smoke point.
• Add 1 teaspoon dijon mustard and a pinch of dill to the patty mixture for a sharper, French-leaning version.
• Use salmon (canned or leftover cooked) instead of tuna for a richer fish cake.