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Tuna Patties Florentine

Western.Chefs's picture
  Butter/Margarine 2 Tablespoon
  Frozen chopped spinach 10 Ounce (1 Package)
  Canned tuna 13 Ounce, drained, flaked (1 Can)
  Eggs 2
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Capers 1 Tablespoon, chopped
  Grated onion 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon

1. In 2-quart bowl, place butter or margarine; cover with large plate. Cook at high (100% power) 45 seconds or until butter melts.
2. Remove frozen spinach from package and place on plate. Cook, uncovered, at medium low (30% power) 5 to 6 minutes until thawed, turning spinach over once after 3 minutes.
3. Squeeze spinach to remove as much liquid as possible. To bowl with melted butter or margarine, add spinach, tuna, and remaining ingredients; stir with fork until well mixed.
4. Shape tuna mixture into six 3-inch round patties. Place patties in 13" by 9" baking dish; cover dish with waxed paper. Cook at medium (50% power) 12 minutes or until patties are firm, rotating each patty in dish a half turn after 6 minutes. Let patties stand, still covered, 5 minutes.

Recipe Summary

Main Dish

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