By Argen Duncan: PNT senior writer
Editor David Stevens says he could eat tuna patties at every meal.
He wanted to know when I was going write a column about them, so I tried some.
The tuna patties taste nice and aren’t too fishy.
They’re also quick to make and not too easy to screw up. After I cooked them, I didn’t have many dirty dishes, a major plus, but the room did smell like tuna for a bit.
To make things more interesting, I experimented with original, dill and lemon-pepper flavors.
The original version is simple but nice, and the dill flavor comes through well. The lemon-pepper seemed to increase the fishiness, but it wasn’t bad.
Leftovers are good cold or microwaved.
4 5-ounce cans of tuna
1 sleeve saltine crackers, crushed
3 small eggs
dried crushed dill or lemon juice and black pepper, to taste (optional)
Mix ingredients. Make patties with hands. Cook on Foreman grill or on cookie sheet under broiler until tops begin to brown. (I sprayed the cookie sheet with non-stick spray first.) If tops brown under broiler before patties are heated through, bake at 500 degrees for a couple of minutes.