Tuna Patties

I know it’s been a while since I’ve posted anything and honestly, I have no real good excuse. Most of it was pure procrastination. But don’t worry, I’ll get better! After all, there’s always room for improvement.

To those of you who check up on my blog from time to time to see if I’m alive, thank you. I really appreciate that. It’s the small things.

I’ve decided the perfect post to break the silence is a recipe post! And something easy and somewhat quick. Great for busy moms, college students or people in general who like alternative burger options that don’t consist of beef, chicken, turkey or pork.

I would highly recommend making this on a George Foreman grill or whatever counter grill you may have. From my experience with this particular recipe, they don’t cook well in a skillet on the stove. (They tend to fall apart.)

This is a favorite recipe with my family and I’m hoping if you try it, you would like it, too! Fresh ingredients are great and make these patties so delicious! However, if you do not have fresh ingredients or don’t have the time to wash and chop veggies, can goods are just as good.

So, now here’s the recipe.

You will need:

  • 1 egg
  • 1 can of tuna
  • Italian bread crumbs or crushed saltine crackers. (Just pour as much needed to make the patties hold together with the egg.)
  • 1 can of black beans (strained)
  • 1 can of corn (strained)
  • 1/2 of green bell pepper diced
  • 1 small can of sliced mushrooms strained (or 5 or 6 white or Bella mushrooms sliced and diced)
  • half a stalk of diced scallions (green onions)
  • tablespoon of minced garlic
  • dash of garlic salt, pepper, onion powder & basil. (I like to add a little Old Bay seasoning and cayenne pepper powder for a little zing!) But it’s just as good without the spicy stuff.

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Once you have all your ingredients in a bowl, mix it well and form tennis ball-like balls. If the mixture is sticking too much to your hands, add more breadcrumbs.

Place your tuna balls onto the grill and let them cook for about 5-10 mins. (or until it’s as crispy as you want it to be.) Sidenote: the inside will be a little mushier than the rest of the pattie itself, but it’s cooked! Trust me and still delicious!

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Garnish the pattie however you like! For me, I like adding fresh spinach leaves and mustard. And pepper jack cheese goes great on it as well! But go wild!

And that’s it! Simple! Great quick dinner, awesome leftovers for lunch and filling! Don’t let my size fool you, I can really put down some food! But I can only eat 3 of these and I’ll be full for the rest of the night. That’s a great problem to have.

Please, try it! And if there’s something you would like to add or maybe you can solve my problem with the patties sticking to a frying pan, feel free to comment, email or subscribe! 😀

Until next time: keep it simple, sweetie! 😉

The best tuna casserole ever! 


There have been so many nights where after a long day, the last thing on my mind is what am I going to make everyone for dinner. And a lot of times, I don’t feel like making a full course meal.


So what could be perfect than a casserole! Think about it: it has everything in it all in one place. Like a dinner dump cake but… not a cake.

And the ingredients are mostly things you already have, give or take a few things.

Another reason I like this recipe so much is that it’s a winner with everyone. Hubby likes it, the kids love it, grandma… even the dog! (I do not give my dog this).

And it’s simple enough plus if you’re on a tight budget, you can get all the ingredients you need from Aldi for less than $10 bucks and maybe have leftovers depending on how hungry everyone is.

Sounds like another win for me.

So, what do you need?

For the usual 9 ×13 dish, I use:

•3 8oz cans of tuna in water.

•1 can of sweet corn niblets

•1 can or frozen package of spinach

• 1 can of mushrooms. (If it’s the little cans, use 2 cans or sliced fresh mushrooms.)

• 1 cup of milk. (I use unsweetened almond milk)

• 2 cans of cream of mushroom (or cream of chicken)

•2 1/2 cups of shredded Mexican cheese.

•Spices. (Pepper, garlic salt, Italian spices, onion powder.)

• half a bag of egg noodles.
First, preheat the oven to 350° degrees. If you want, you can have your egg noodles boiling, though you don’t necessarily need to have them cooked before putting in casserole. The oven will bake them just fine.



Open all your cans. In your casserole dish, start out putting the 2 cans of cream of mushroom soup and milk in the dish. Stir with a fork until creamy and well blended. Put a dash of each of the spices and stir in, also.
I like to put a little cheese into this and stir together. Just a couple of pitches of cheese will do.

Then, add the tuna, mushrooms, spinach, and corn and stir until everything is mixed well.
Throw in the noodles and stir. Make sure to smooth everything out so it’s all laying down and everything is mixed together.
Last, spread cheese on top covering the entire top. Don’t leave any casserole uncovered with cheese.

Throw some more spices on top. And put in the oven for 30-35mins. (Depending on your oven and how you like your casserole to be). Most of the time, the finished product is toasted cheese on top. A little crispy but still delicious. The casserole will bubble and if it’s too watery, let it bake for a few more minutes. Sometimes I had another layer of cheese on top just for appearance.


And after it’s done, let sit for 5-10. It’s really hot and will be hard to cut and won’t take shape well. So cut it but don’t take any pieces out yet until a little cool. It will fall apart.

And finally, enjoy!

If you made this recipe and enjoyed as much as I did, feel free to comment below! Thanks! 🙂