Description
These Canned Tuna Patties are crispy on the outside, and tender in the center. They are packed with herbs, lemon zest, and savory flavor, then served with a creamy lemon dill sauce that brightens the entire dish.
Ingredients
Scale
- 3 cans tuna (2 albacore in water, 1 tuna in oil), drained
- 2 eggs, beaten
- 1/3 cup mayonnaise, plus
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, plus more for garnish
- 2 tablespoons minced onion
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- Zest of one lemon
- 2–3 tablespoons olive oil
- Lemon wedges, for serving
Lemon Dill Sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon fresh dill, chopped
- Pinch salt and pepper
Instructions
- Combine all ingredients for the lemon dill sauce in a small bowl. Mix well and refrigerate while preparing the tuna cakes.
- Drain the tuna thoroughly and add it to a large bowl. Break apart with a fork.
- Add the eggs, mayonnaise, panko breadcrumbs, Dijon mustard, parsley, minced onion, salt, pepper, and lemon zest.
- Mix gently until just combined.
- If the mixture is too dry, add a touch more mayo in small amount until you reach the desired consistency.
- Form the mixture into evenly sized patties and place them on a platter.
- Transfer the patties to the freezer for 10–15 minutes to help them set and hold their shape.
- Heat olive oil in a non-stick skillet over medium heat.
- Fry the tuna cakes until golden brown on both sides, about 3–4 minutes per side.
- Lightly salt immediately after frying. Garnish with fresh parsley.
- Serve warm with lemon wedges and the lemon dill sauce.
- ENJOY!
Notes
- Drain tuna very well to avoid soggy patties.
- If the mixture seems to dry, add a touch more mayo.
- Do not overmix the mixture or the cakes may become dense.
- Medium heat is key, too hot will burn the outside before the center heats through.
- Take caution. When the tuna patties are frying, use a grease splatter screen as they tend to “pop” when frying.
- A non-stick or well-seasoned skillet prevents sticking.
- Lemon zest adds brightness without extra moisture.
- The lemon dill sauce can be made up to 2 days in advance.
- This recipe will yield 6 tuna patties.
- Nutrition information does not include the lemon dill sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: Fish and Seafood