Recipe by emily
"A fun way to make canned tuna taste less like canned tuna. These thin tuna patties are tasty enough to be eaten plain or in a pita pocket with lettuce and tomato."
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1 (6 ounce) can
light tuna in water, drained
chopped green onion
hot pepper sauce, or to taste
Cool recipe. I used what I had on hand so no green onion, hot sauce or savory- instead chopped yellow onion, garlic, and thyme. An extra egg white helped the cakes stick together perfectly. This recipe is very variable, cheap, and easy to make.
This is an odd recipe. I like the flavor of barbeque sauce and I like the flavor of canned tuna. Together it doesn't work: it's way over the top barbeque sauce flavor, and I even cut it back to two tablespoons. You really can't taste the tuna.
I wanted this to be good because it is very easy to make, but it misses the mark. I think canned tuna requires more delicate flavoring. In fact, this recipe would probably be better with no BBQ sauce, but then the name would have to be changed! You know what, just fry 'em up and serve with mayo mixed with a little dill instead.
This sounded really weird when I read the recipe, but I was desperate for something to do with canned tuna besides a tuna noodle casserole. I thought it was decent, and I would have given it four stars. I added the extra star because my extremely picky ten-year-old daughter said it was great, and she NEVER says that about anything. The first time I made it I didn't have any barbecue sauce, so I made a mix of catsup, brown sugar, vinegar, spices and seasonings, and it was even good that way.
I was a bit surprised that BBQ sauce and oatmeal would work with tuna... but I have made these a few times now for my family, and they are always a hit. I've found that using a slightly sweet, Kansas City-style BBQ sauce provides better flavor with the tuna than a Texas-style, spicy BBQ sauce--at least in my family's opinion. Don't be tempted to flip them before they are nicely browned on the first side, or else they're more likely to fall apart. Even if they do fall apart, though, they're still tasty, and I like to sprinkle the broken bits over fresh salad greens for a nice, light lunch.
Hubby loved these. I divided the mixture into four parts, and the patties stayed together nicely. Don't try to form patties before you put them in the pan, just spoon & pat like the directions say.
Great keeper recipe! I made these exactly as the recipe says and they turned out wonderful, even to my picky family. The only thing I didn't do was add the savory because I forgot to do so. I don't think it altered the taste that much. The BBQ taste was not overwhelming and just added a nice addition to the flavor. You could definitely still taste the tuna. Making the patties small as the recipe calls for helps keep them together well. We used these in wrap sandwiches and they were a healthy, quick dinner.
I really liked this recipe! I made a few changes, and it turned out great! Instead of using plain "canned" tuna, I used a "hickory smoked" variety from a "pouch". Then, I sprinkled a little lemon-pepper seasoning on top of each fritter while they were cooking. I finished it with a creole sauce made from creole mustard, mayonaise, lemon juice, some black pepper, and a little hot sauce. It really gave it a "New Orleans" kind of feel. I will definitely make these again.
These are tasty little things, the recipe isn't for a crowd wich is ok with me since it is only my husband and I who will eat them, but they are easy, simple, cheap ( a word I love) and very good, I will definitly make this again, thanks for the recipe
* Percent Daily Values are based on a 2,000 calorie diet.
BBQ Tuna Fritters
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 168
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