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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup pimento stuffed olives |
||
| Calories 195 | ||
| Calories from Fat 89 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 142mg | 47% | |
| Sodium 275mg | 11% | |
| Potassium 227mg | 6% | |
| Total Carbohydrate 9.2g | 3% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.4g | ||
| Protein 16.7g | 33% | |
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Ingredients
- 2 tablespoons butter
- 1 medium onion, minced
- 1/4 cup all-purpose flour
- 1 (7 ounce) can tuna in water
- milk
- salt & freshly ground black pepper
- 1/2 cup pimento stuffed olive
- 1/4 cup minced parsley
- 2 tablespoons capers, minced (optional)
- flour, for coating
- 2 eggs, beaten
- breadcrumbs, for coating
- vegetable oil (for frying)
Directions
1
Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute.2
Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.3
Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.4
Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.5
Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.
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- Course > Appetizers
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
Featured Reviews for This Recipe
From: Boomette
On Jun 26, 2007
So easy to do. I chopped the olives. Didn't use capers. Delicious. Will do that again for sure 
Made for ZWT 3
From: Midwest Maven
On Jun 24, 2007
Made these for dinner tonight and they were really great. Very flavorful and a cinch to throw together. I'll definitely be making them again, thanks! Made these for ZWT3.
From: Little Bee
On Jul 10, 2007
We thought these were just fabulous! I always have these ingredients in the pantry and they are very easy to make I made them up ahead of time. Thanks!
From: Redsie
On May 12, 2007
I made the mistake of not reading the whole recipe before starting... Was ready for lunch when I saw I should have refrigerated the mixture before frying... Nonetheless, it turned out real tasty and didn't fall apart!! I did add a bit of breadcrumbs in the mix to make sure it would stick together!! Also, I sliced the stuffed olives and I didn't coat with flour before dipping in the egg. This makes a great lunch and both my dbf and I loved this! Thanks fluffernutter! Made for PAC 2007.
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