I love Furikake Tuna Patties. This is not like those tuna or salmon patties that use breadcrumbs or mashed potatoes and mustard in the mix (which is tasty). These are the patties the Japanese aunty made for bento lunch when you had to spend the day in the part of the coffee farm far away from the house.
These were always just tuna patties, until I discovered that there are literally hundreds of recipes seasoned with mayonnaise, mustard, and/or ketchup. This version has more tuna than others, so it doesn’t feel like you’re just eating bread. Now, they are our family’s beloved Furikake Tuna Patties, and I hope you love them, too.
What makes this recipe so great?
This is a pantry recipe that probably won’t require a trip to the store. It’s hurricane season in Hawaii, so canned tuna is a hurricane readiness staple. And what Hawaii-Japanese family doesn’t have shoyu (soy sauce), furikake, and panko breadcrumbs in their house? None.
This also cooks up super quick, making it great for those nights when you don’t know what to eat but your family is hungry. Maybe the kids will even help you mix!
Canned Tuna Health Benefits
Don’t knock canned tuna. It’s what many Hawaii families relied upon to get cheap fish when you weren’t friends with a fisherman who had a good day at sea. Canned tuna is also the main ingredient in makizushi (sushi rolls) that was often served as appetizers at a celebration or as a quick lunch from a Japanese lunch spot or grocery store bento. It’s also a must-have pantry item in Hawaii for hurricane season because you don’t necessarily have to heat it to eat it.
Canned tuna provides protein to keep you full without having to worry about whether the fish is too old to eat. It’s also great to have on hand for emergency dinner meals when you don’t have time to go to the grocery store but have picky mouths to feed.
We try not to eat tuna every week. Tuna is a large fish and has higher levels of mercury compared to small fish such as anchovies or sardines. But once a month you can guarantee that there’s a batch of tuna patties, some form of suchi, or tuna sandwich in our home.
Can I really fry this in a stainless steel pan?
Yes, a stainless-steel pan can be non-sick if you know how to use it. First, you need to heat it on medium heat for a minute or two. Splash a little water in the pan – if the water evaporates or just sits there, the pan isn’t hot enough.
The water should form into a bead and dance in the pan. That’s when you know you can put your oil in, spread the oil over the bottom of the pan, and start frying away. I can even cook scrambled eggs with this method. With a little practice, you’ll get this in to time!
Don’t forget to check out these other kid-friendly recipes when you need inspiration without having to stress about what to feed your little ones!
Furikake Tuna Patties
Equipment
- 1 can opener
- 1 Large bowl
- 1 small bowl
- measuring cups and spoons
- 1 small cutting board optional
- 1 chef's knife optional
- 1 8" saute pan
- 1 stainless steel mesh splatter screen optional
- 1 spatula
- 1 large plate
- Paper towels
Ingredients
- 3 5-ounce cans of tuna in water preferred, drained
- 2 large eggs put in small bowl, scrambled
- ½ tbsp soy sauce
- ¼ cup panko breadcrumbs
- ⅛ cup furikake
- ⅛ cup green onions sliced (optional)
- olive oil or canola oil for frying
Instructions
- Put the drained tuna, eggs, soy sauce, panko breadcrumbs, furikake, and green onions (if using), in a large bowl. Mix until well combined.
- Heat a saute pan on medium heat. Add ½ tablespoon of olive oil or canola oil (more if using a stainless-steel pan). Scoop the tuna mixture using the 1/8 cup measuring cup and place it into the pan. You can fit about 4 or 5 patties at a time. Cook them for 2 to 3 minutes per side. Patties are ready to flip/remove when they are easy to lift with a spatula and do not stick to the pan.
- Putt he patties on a plate lined with paper towels to absorb excess oil and help keep the patties crispy. Serve with steamed rice.
