Tuna Salad Patties Bento

Okay, as promised a bento post along with a recipe.  It’s not a fancy recipe as with most of my concoctions.  So if you like tuna salad say “uh-huh!”

First, let’s talk about this bento.   Remember, Saba Man has sworn off any “fur or feathered meat”.  Fish only please. 

Top tier contains fried rice using a mix of wild rice and sprouted brown rice.  Fried with green onions, a bit of ginger, shoyu, and sesame oil.  Garnished with beni-shoga (pickled red ginger).  Yum.

The bottom tier: tamagoyaki (sweet egg omelet), edamame, simmered mushrooms and the Tuna Salad Patties!

The Tuna Salad Patties are exactly as you might think.  So easy, you’ll wonder why you didn’t make these before.  (or maybe you already have!)

Here’s the recipe.

1. Make your favorite tuna salad. Yep, whatever recipe you already use… as long as there’s mayo in there and it’s not too runny. The mixture must be thick enough to form a mini patty?even if it’s a soft patty.  And it doesn’t matter what ingredients are in there: pickles, olives, carrots, whatever!  It’s all good.

2. Form your mini patties then coat each side with corn starch.   Again, the patties are delicate so you’ll need to handle carefully.

3. Brown the patties in a hot, lightly oiled, non-stick skillet.  Be sure the one side is fully browned before flipping.

The result is a crispy outside (because of the mayo) and a moist inside (because of the mayo).

That’s it.   If you like this recipe, say “uh-huh!”

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