My Favorite No Work Tuna Patties for An Easy Dinner

My Favorite Tuna Patties
I make this recipe all the time.  My Favorite Tuna Patties is a family favorite.

My Favorite Tuna Patties recipe is everything I’m nuts about.  They are delicious, nutritious and really easy to make.  Besides, they puff up nicely with just enough baking powder to the flour, eggs and finely chopped onion.  These patties are perfect for days when you forgot to take something out of the freezer and need something fast to make for dinner.

You can make salmon patties from my Favorite Tuna Patties recipe.  However, making salmon patties involves a bit more work.  You need to get in there and remove that skin that comes with all canned salmon.  I also try to get some bones out, but they are supposed to be good to eat for added calcium.   Somehow, the thought of munching and chewing even tiny fish bones never caught on with me.

Another easy main dish that I make frequently is No Work Tuna Spaghetti recipe.  This is a simple dinner that has lots of garlic that you brown in  olive oil along with some mustard, lemon juice, salt and pepper.

Something else that can be a fantastic save when you’re too tired to cook is my recipe for my Special Baked Tuna Sandwiches.  Imagine some melted cheese, olives, mayo, hard-boiled eggs, tuna, some chopped onion, mustard, and some sweet pickle relish on a homemade bun.

I hope when you get a chance that you’ll also type in tuna or salmon in the search box.  If you do, then you will find lots more of my home-tested, family favorites.

My Favorite Tuna Patties


2 (5-oz. cans, drained tuna)
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs
1/2 cup finely chopped onion
2-3 tablespoons of olive oil for frying

Mix everything together and shape into four big patties.  Add your oil to your skillet and cook until they puff up and are lightly browned.



  1. Fiona
    March 16, 2011 / 3:49 am

    Made these tonight. They worked well.

  2. rj7777
    May 5, 2011 / 8:27 pm

    This is a great idea! I am also going to try this. Thanks for the info and recipe. Rita Spratlen

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