Tuna Patties Florentine Recipe
Ingredients
2 tablespoons butter or margarine
1 10-ounce package frozen chopped spinach
1 12 1/2- to 13-ounce can tuna, drained and flaked
2 eggs
1/2 cup fresh bread crumbs
1 tablespoon capers, chopped
1 tablespoon grated onion
1 tablespoon lemon juice
1/2 teaspoon salt
Directions
1. In 2-quart bowl, place butter or margarine; cover with large plate. Cook at high (100% power) 45 seconds or until butter melts.
2. Remove frozen spinach from package and place on plate. Cook, uncovered, at medium low (30% power) 5 to 6 minutes until thawed, turning spinach over once after 3 minutes.
3. Squeeze spinach to remove as much liquid as possible. To bowl with melted butter or margarine, add spinach, tuna, and remaining ingredients; stir with fork until well mixed.
4. Shape tuna mixture into six 3-inch round patties. Place patties in 13" by 9" baking dish; cover dish with waxed paper. Cook at medium (50% power) 12 minutes or until patties are firm, rotating each patty in dish a half turn after 6 minutes. Let patties stand, still covered, 5 minutes.
2. Remove frozen spinach from package and place on plate. Cook, uncovered, at medium low (30% power) 5 to 6 minutes until thawed, turning spinach over once after 3 minutes.
3. Squeeze spinach to remove as much liquid as possible. To bowl with melted butter or margarine, add spinach, tuna, and remaining ingredients; stir with fork until well mixed.
4. Shape tuna mixture into six 3-inch round patties. Place patties in 13" by 9" baking dish; cover dish with waxed paper. Cook at medium (50% power) 12 minutes or until patties are firm, rotating each patty in dish a half turn after 6 minutes. Let patties stand, still covered, 5 minutes.
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