2 c. (two 6 1/2 oz. cans) drained tuna
1/3 c. cracker crumbs or dry bread crumbs
1 tbsp. instant minced onion or 1/4 c. chopped onion
1/8 tsp. pepper
Dash poultry seasoning or ground sage, if desired
1/3 c. milk
1 egg
2 tbsp. oil or shortening
1 c. (8 1/4 oz. can) undrained crushed pineapple
1/4 c. firmly packed brown sugar
1 tsp. corn starch
1/4 tsp. dry or prepared mustard
2 tsp. lemon juice or vinegar

For salmon use 2 cups (1 pound can) drained. Use as part as milk.

In medium mixing bowl combine tuna, cracker crumbs, onion, pepper, poultry seasoning, milk and egg mix until well blended. Form into 4 to 6 patties. In hot oil in large fry pan, brown patties or both sides.

Combine remaining ingredients; mix well. Pour over patties in fry pan. cover; simmer 5 to 10 minutes until patties are cooked through and pineapple mixture has thickened. Serve hot patties in large buns.