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Tag Archives: Seafood

Tuna Patties

Have you ever gone into your grocery store purchased all of the groceries you needed for the week walked out of the market went home unloaded everything then realized that some of the item(s) were missing? Do you hunt through your entire pantry for the lost item(s) and eventually stop to think to yourself “How can something like that just mysteriously disappear?

Well, that same exact scenario happened to me yesterday when I bought three cans of tuna along with some other things. I truly don’t have a clue what happened to my tuna. I sadly never found it. But I did discover some other cans of tuna hidden in the pantry and decided to use them to make tuna patties.

My tuna patties sadly stuck to my non-stick skillet during the cooking process and completely fell apart. But I will have one on this post shortly. However, the preparation overall of these patties was a breeze and they were incredibly flavorful.

Tuna Patties

INGREDIENTS

2-4 6-oz cans tuna
2 tsp Dijon mustard
1/2 C plain breadcrumbs panko
1 tsp lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
1/4 tsp Salt
1/2 tsp black pepper
A few drops of tabasco sauce (I used Frank’s RedHot Buffalo Sauce)
one raw egg
2 Tbsp olive oil
1/2 tsp butter

Directions

Discard the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step. In a medium bowl, combine together the tuna, mustard, bread crumbs, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle with salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Stir in the egg.

Divide the mixture into four equal parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour in the fridge. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.) Heat the olive oil and a little butter (for taste) in a cast iron or a non-stick skillet on medium-high. Gently place the patties in the pan, and cook until nicely browned, three-four minutes on each side.

Source simply recipes

 

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Eat fancy without breaking your budget

I want to start off by saying I’m truly grateful and honored to be a food blogger, not just because of the popularity or the exposure it gets, but also because it has given me the opportunities to try new foods. For example, when I began blogging I didn’t like salmon at all, and now eleven posts later salmon recipes are my favorite. Then this past weekend my family and I went to a Mexican and seafood restaurant called Tampico Seafood to celebrate my Grandparent’s 60th wedding anniversary. We ordered red snapper and fried shrimp. And oh my goodness let me just say that they were tasty.

Forget going to a fancy seafood/steakhouse, try this delicious recipe!

Side dish Cauli-tots

Honey Glazed Salmon with Citrus-Avocado Salsa

Ingredients

Salmon

4 (6 oz) skinless salmon fillets, rinsed and pat dry
8 tsp honey, divided
8 tsp flour, divided
2 Tbsp olive oil
salt and freshly ground black pepper

Salsa

1 large Hass avocado, peeled, cored and diced1/3 cup chopped red onion 1 tsp orange zest
2 small oranges, peeled, sectioned and diced
*1 tsp lime zest
2 Tbsp lime juice
1 cloves garlic, minced
3 Tbsp cilantro, chopped
salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees.

Working with two salmon fillets at a time, sprinkle tops of fillets with salt and pepper, then drizzle tops with one tsp honey and rub over salmon to evenly cover, then sprinkle tops with one tsp flour and spread to cover. Heat a large skillet over medium-high heat. Add one Tbsp olive oil, once oil is hot add two salmon fillets to pan and cook until bottom is golden brown, about two minutes. While they cook, sprinkle tops of fillets in the pan with salt and pepper then drizzle and spread the top with one tsp honey and one tsp flour.

Carefully rotate salmon and cook until bottom is golden, about two minutes longer. Repeat process with remaining two fillets. Lightly spray a baking sheet with non-stick cooking spray then transfer salmon to baking sheet. Bake in preheated until cooked through, about seven-ten minutes longer (cook time will vary depending on a thickness of salmon). Serve warm with citrus avocado salsa.

For the salsa: Combine all ingredients in a medium bowl and gently stir, while seasoning with salt and pepper to taste.*This can be made without the oranges, just omit the oranges and orange zest and use two avocados and up lime zest to two tsp.

Source  Cooking Classy


Coming up this week

Crispy Parmesan Garlic Chicken with Zucchini

Slow Cooker Tamale Pie

Baked Pork Chops and Apples with Brown Sugar Glaze and Garlic Parmesan Broccoli and Potatoes