This week there are some awesome rock-bottom prices for several items you might want to add to your food storage: peanut butter, pasta, apple juice and tuna fish. Kind of a random bunch of items, but these are the stock up deals of the week that can save you 40-65% off! This is the week to stock up and save some BIG money if these are items you use on a regular basis. 
Tuna fish is a great item to have in your food storage to add protein to your food supply. Not to mention my kids love it, so I like to make sure we have a copule cases on hand at all times. At only $0.50 a can, this is the week to stock up!
Now, you can eat this tuna on a sandwich and that’s fun. However, my Mom made this recipe for Crispy Tuna Patties and they were the best thing I’ve EVER had with tuna in it. If you are hesitant to try these, believe me, they do not taste like fish out of a can. The lemon makes them taste fresh, flavorful and so delicious. Top these with a squeeze of fresh lemon and some homemade tartar sauce and you will think you are on the ocean eating fresh caught fish. This recipe is not only inexpensive, but a simple dish to make up on a busy night. Login to Deals to Meals to find all of the best grocery deals in your area. 
- 4 cans albacore or regular tuna fish (5 oz. each)
- 2 stalks green onions, sliced
- 2 Tbs. Dijon mustard
- 4 eggs
- 1 Tbs. freshly squeezed lemon juice
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 2 cups panko bread crumbs (for patties and breading)
- Olive oil or butter
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic, minced
- 2 baby dill pickles, diced small
- 1/2 lemon, juiced
- Zest of 1 lemon
- 1/4 cup parsley, chopped
- 2 Tbs. capers
- Dash hot sauce
- 1 tsp. coarse ground mustard
- 2 Tbs. white onion
- Drain the tuna from the can until completely dry. Dice the onions into small pieces. Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 3/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 12-14 patties and set aside on a parchment lined sheet pan. Allow to rest for 15 minutes in the fridge. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
- Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.
- Place all of the above ingredients into a food processor and blend until mostly smooth. If you prefer a more chunky sauce, don't add the diced pickles or capers until the end. Keep chilled until fish is cooked and ready to serve.
