Ingredients
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2 tablespoons butter
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1 medium onion, minced
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1/4 cup all-purpose flour
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1 (7 ounce) can tuna in water
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milk
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salt & freshly ground black pepper
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1/2 cup pimento stuffed olive
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1/4 cup minced parsley
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2 tablespoons capers, minced
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flour, for coating
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2 eggs, beaten
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breadcrumbs, for coating
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vegetable oil (for frying)
Instructions
- Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute.
- Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.
- Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.
- Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.
- Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.