Tuna Patties Florentine Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 1 10-ounce package frozen chopped spinach | ||
| Tuna | 1 Can (10oz), drained, flaked | |
| Eggs | 2 | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Capers | 1 Tablespoon, chopped | |
| Onion | 1 Tablespoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
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.
Chef
