When I was in high school, I ate breakfast from the cafeteria with my friends. My favorite item on the menu was tuna patties with rice bento. It was so good that I usually bought a couple of these bentos to eat after school before I went to my after school activities. I tried to recreate it before but it didn’t turn out too well. I wanted to try again because I was craving some tuna patties and we had a bunch of canned tuna from back home (it’s the best!). I looked up various recipes but there was a lot of ingredients that I didn’t have in my pantry so I just used whatever I had. I wanted to add some vegetables to this dish (the ones from high school had carrots and potatoes) but all I had was a red bell pepper, which complemented the tuna perfectly.
Servings: 7 (I made 15 patties)
Time: 45 minutes
- 4 cans of drained canned tuna (oil or water but we used the one in oil): ~$8.00
- Half of a red bell pepper cut into tiny cubes: ~$1.25
- 3 eggs: ~$0.25
- ~½ cup breadcrumbs: ~$.25
- ~1 teaspoon of garlic powder
- ~1 teaspoon of onion powder
- Black pepper
- Vegetable oil
- Mix all of the ingredients in a large bowl by hand and shape into thin patties the same size as your palm. The patties should be no more than ½ inch thick and should all be roughly the same size for even cooking. Make sure to add the breadcrumbs a little at a time and the eggs one at a time because, depending on the canned tuna, you want to make sure that your mixture is not too dry or too wet.
- Pre-heat a couple of tablespoons of vegetable oil in a flat pan on medium-high heat.
- Pan fry a couple of patties (I did three at a time) three minutes per side.
- Place patties on paper napkin to drain of excess oil.
- Serve with tartar sauce or a spicy mayo mixture (we used mayo, Sriracha, and some lemon juice).