Whether it’s a big party or a small get together, there is always too much food. Which means one thing, leftovers. Lots and lots of leftovers.
Recently we had way too much leftover tuna salad. After two days in the fridge, we knew that the tuna salad would not last much longer. (It’s only good for three days in the fridge.) We had to decide what to do with the leftover tuna salad. There were only three options:
- Freeze the leftover tuna salad in sandwich-sized portions
- Make a new dish out of the leftovers
- Throw the tuna salad away
Since I love trying new things and I hate unnecessary waste, I decided to make something new – Leftover Tuna Salad Patties. If you don’t have leftover tuna salad, that’s not a problem. Simply combine two cans of tuna with low fat mayonnaise and Greek yogurt and you’re ready to go.
Leftover Tuna Salad Patties are delicious. They taste like a perfectly flavoured tuna sandwich, in a patty form. The combination of garlic, celery salt, and sautéed onions boost the tuna salad’s savouriness. Sautéing the onions mellows the intense bite of the onion, giving them a lightly sweetened flavour. The Italian bread crumbs finish off the flavour, giving the patty a lightly cheesy essence.
Leftover Tuna Salad Patties are easily freezable. There’s no need to eat them right away. Simply place the patties in a freezer bag and they’re good for three months. I love having a few meals in the freezer, you never know when you’re going to need a quick, healthy homemade meal.
To give the patties a uniform shape, I use a 1/4 cup collapsible measuring cup (the Chef’n Sleek Collapsible Measuring Cups). Simply spoon the tuna salad mixture into the measuring cup, press firmly, and gently pop out the patty. Place the formed patty on a parchment paper covered baking sheet and you have perfectly shaped Leftover Tuna Salad Patties.
- 1 1/5 cups leftover tuna
- - 2 (6 ounce) cans of tuna, drained and flaked
- - 1 tablespoon low fat mayonnaise
- - 2 tablespoons fat free plain Greek yogurt
- 3 tablespoons egg whites
- 1/4 cup onion, diced
- 1/2 cup Italian bread crumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- Preheat oven to 375 F (190 C).
- Coat a non-stick pan with cooking spray, sauté onion for 5 to 8 minutes, or until brown. Remove when done.
- Combine leftover tuna (or canned tuna with mayonnaise and yogurt), egg whites, onion, bread crumbs, garlic powder, and celery salt.
- Form patties, place on parchment paper covered baking sheet.
- Bake 10 minutes on each side.
If you love tuna patties, you may also enjoy Roasted Red Pepper Salmon Patties
Do you enjoy tuna patties? What’s your favourite way to reuse tuna salad?