Best Canned Tuna And Canned Salmon Recipes

SALMON TUNA PATTIES

Salmon Tuna Patties image

Tuna patties with a twist. Salmon flavor with tuna is milder. Kids and adults love the crispy outside and meaty patty.

Provided by Wendy Freed Meyer

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

1 (14.75 ounce) can salmon, drained and flaked
2 (5 ounce) cans tuna, drained
1 (10 ounce) package saltine crackers, crushed
1 egg, beaten
¼ cup all-purpose flour
2 tablespoons canola oil, or to taste

Steps:

Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour.
Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 37.1 g, Cholesterol 73.9 mg, Fat 16.1 g, Fiber 1.5 g, Protein 32.7 g, SaturatedFat 2.8 g, Sodium 780.8 mg, Sugar 0.3 g

CANNED TUNA AND CANNED SALMON

Canned Tuna and Canned Salmon image

Make and share this Canned Tuna and Canned Salmon recipe from Food.com.

Provided by Sharon123

Categories Tuna

Time 2h

Yield 1-8 half pint

Number Of Ingredients 3

Ingredients

tuna or salmon
salt
vegetable oil or water (for hot pack)

Steps:

Tuna,Raw Pack-Filet raw tuna.
Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
Cut fish into quarters; remove all bones; discard dark flesh.
Cut quarters crosswise into jar-length pieces.
Only process in half-pints or pints.
Pack fish into hot jars, leaving 1-inch headspace.
Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
Adjust two-piece caps.
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan.
Bake at 350*F for 1 hour or until done.
The internal temperature of the tuna must be 165* to 175*F.
Refrigerate overnight.
Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
Cut fish into quarters, removing all bones.
Discard all dark flesh.
Cut quarters crosswise into jar-length pieces.
Only process in half-pints or pints.
Pack fish into hot jars, leaving 1-inch headspace.
Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
Add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
Remove air bubbles.
Adjust two-piece caps.
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine.
cut fish into jar-length pieces.
Let soak in brine 1 hour.
Drain for 10 minutes.
Only process in half-pints or pints.
Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
Adjust two-piece caps.
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.