Tuna patties with mushroom sauce is a quick, delicious meal that can be on the table in less than 20 minutes.  While this recipe is to eat with a fork, you could easily omit the sauce and eat the tuna patties on buns or a crusty roll.  The hubs forgoes the sauce and eats his with Tabasco sauce.  You will definitely want to put this one into your meal rotation!

Tuna Patties with Mushroom Sauce via Mini Van Dreams

Tuna Patties with Mushroom Sauce

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8 people
Chef Julia

Ingredients

  • 3 6 ounce cans tuna, drained
  • 1 10.75 ounce can cream of mushroom soup, divided
  • 1/2 cup milk divided
  • 1 egg
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • 1 cup dry stuffing mix

Instructions

  1. Mix tuna, 2 Tablespoons mushroom soup, 1/4 cup of the milk, egg, salt, and black pepper in a large mixing bowl.
  2. Stir stuffing mix into tuna mixture until thoroughly combined.
  3. Form into 8 patties and cook in a non-stick skillet over medium heat for 6 minutes on one side; flip and cook an additional 6 minutes.
  4. To make sauce: mix remainder of soup and 1/4 cup of milk together. Pour on top of patties.
Nutrition Facts
Tuna Patties with Mushroom Sauce
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Julia

5 Comments on Tuna Patties with Mushroom Sauce

  1. Hi the recipe sounds good and different and something my family would like! I am going to pin and I saw it on tasty tuesday! TFS! Julie at Julie’s Lifestyle

  2. You’ve given me some inspiration for supper. I’ve not made these in a while because my daughter is gluten intolerant so I’m always struggling for ways to make the same dishes we are used to but without the flour. Using cream soups and most canned soups is out because to my surprise they all contain wheat flour :(. The few gluten free canned soup brands I’ve tried are downright awful.

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