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tuna patty recipe
- Total Time: 41 minutes
- Yield: 3–4 servings 1x
- Diet: General
Description
This easy tuna patty recipe transforms simple pantry items into a wholesome and exciting meal with perfectly crispy edges and a tender, savory center. It is a versatile, family-friendly dish, perfect for quick weeknight dinners.
Ingredients
- 2 cans skipjack tuna, approx. 280 g (10 oz) drained weight
- 1 large egg, lightly beaten
- 0.67 cup (60 g) Panko breadcrumbs (or crushed saltine crackers, or gluten-free breadcrumbs)
- 1 small shallot, very finely minced
- 2 garlic cloves, minced
- zest from 1 medium lemon
- 0.25 cup (15 g) fresh dill, finely chopped
- 0.25 cup (15 g) fresh flat-leaf parsley, finely chopped (or 0.5 tsp dried Italian seasoning)
- 1 tsp (5 g) fine sea salt
- 0.5 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 mL) vegetable oil (such as canola or sunflower oil)
- 0.5 cup (120 g) plain unsweetened full-fat yogurt
- 1 tbsp (15 mL) fresh lemon juice
- 1 tsp (5 g) fresh dill (additional)
- pinch fine sea salt
- pinch freshly ground black pepper
- 0.25 cup (30 g) shelled pistachios, toasted and roughly chopped
Instructions
- Prepare the Tuna: Thoroughly drain the tuna, pressing out as much liquid as possible until it feels quite dry. Flake it into a medium mixing bowl with a fork.
- Combine Patty Ingredients: To the flaked tuna, add the lightly beaten egg, Panko breadcrumbs, minced shallot, minced garlic, lemon zest, 0.25 cup chopped fresh dill, 0.25 cup chopped fresh parsley, sea salt, and black pepper. Mix gently with a fork or your hands until just combined, being careful not to overmix.
- Form and Chill Patties: Divide the tuna mixture into 6-8 equal portions. Gently form each portion into a patty, about 1.5-2 cm (0.6-0.8 inches) thick. Place the formed patties on a plate or parchment-lined baking sheet and refrigerate for 20 minutes to firm them up.
- Make the Herbed Yogurt Drizzle: While patties are chilling, whisk together the 0.5 cup plain unsweetened full-fat yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon additional fresh dill, a pinch of sea salt, and a pinch of black pepper in a small bowl until smooth and creamy. Set aside.
- Prepare the Toasted Pistachio Crumble: Place the 0.25 cup shelled pistachios in a dry skillet over medium heat. Toast for 3-5 minutes, shaking occasionally, until fragrant and lightly golden. Remove from heat, cool slightly, then roughly chop.
- Pan-Fry the Patties: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat until shimmering. Carefully place the chilled tuna patties in the skillet, ensuring not to overcrowd (cook in two batches if necessary). Cook for 3-4 minutes per side until beautifully golden brown and heated through with a crisp exterior.
- Serve Your Tuna Patties: Transfer cooked patties to a paper towel-lined plate to drain excess oil. Arrange 2 tuna patties on a serving dish, drizzle with the Herbed Yogurt Drizzle, generously sprinkle with Toasted Pistachio Crumble, and garnish with fresh dill sprigs.
Notes
For a lighter option, you can bake these tuna patties instead: preheat your oven to 400°F (200°C), place patties on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway, until golden. Ensure tuna is well-drained to prevent wet patties.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 350 calories
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg