Flavorful Tuna Patties With Dill Sauce

Submitted by CarrolJ

"Not many entrees are normally made from canned tuna except those tuna casserole recipes which have been around for ages. I thought that making moist, flavorful Tuna Patties topped with a creamy dilled sauce would make a nice entree change of pace. The various vegetables not only add something new to the tuna, but add wonderful flavor and texture as well. Most of the items you probably have in your panty and fridge on a regular basis. IMPORTANT--Do not add salt until the patties sauce are finished and tasted. The tuna and mayonnaise already have added salt and there is danger of it becoming too salty if additional salt is added prior to cooking."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 6

ingredients

• Sauce

• 1 cup mayonnaise
• 4 tablespoons dill pickles, finely chopped sliced
• 1 tablespoon dry dill weed
• 1⁄2 lime, juice of
• 1⁄4 teaspoon pepper

• Patty

• 2 (5 ounce) cans chunk light tuna, drained
• 1 (5 ounce) can albacore tuna, not drained
• 8 ounces canned mushrooms
• 1 large sweet onion, finely chopped
• 2 tablespoons sliced black olives, finely chopped
• 1 lime, halved
• 2 eggs, well beaten
• 1⁄2 teaspoon black pepper
• 2 1⁄2 tablespoons green peppers, finely chopped
• 3 tablespoons celery, finely chopped
• 1⁄4 cup unseasoned breadcrumbs
• 1⁄4 cup mayonnaise
• 4 -5 tablespoons butter

directions

1. Dill Sauce.
2. Place in a small bowl the 1 cup of mayonnaise.
3. Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
4. Refrigerate until Patties are cooked.
5. Patties--.
6. Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
7. Remove sauteed onion and mushrooms and set aside to cool.
8. In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
9. Add the cooled sauteed onion and mushroom to other ingredients.
10. In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
11. Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
12. Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
13. After the patties are nicely brown remove from and serve with the Dill Sauce.

Reviews

[CHEF GRPA]

I did not like the mushrooms in the patty at all, The sauce was O.K.

 

[Susie D]

The tarter like sauce is terrific. I loved the addition of dill & lime. The flavors of the tuna patties are really nice too, but they didn't hold together at all for me. I ended up scooping the broken patties onto a plate and topping with the sauce. It wasn't pretty, but it tasted good! Good luck in the contest!

 

[Studentchef]

I wish I could give this half a star. The sauce was awesome, but I had trouble making the patties, because I found the two different kinds of tuna made it a little hard to form the patties. But overall it was a great recipe.

 

[Zurie]

(Made for "Raiders of the Lost Pantry", June 2013). For the imaginative flavours you used, and the really great mayo sauce, definitely 5 stars! (I used chopped fennel fronds because no dill, dried or fresh, was available). The lost star is because I really battled to keep the patties from falling apart completely! Chef, I loved the finely chopped veggies and olives you added to the tuna mix. I also loved that the mixture was not bulked up with heaps of breadcrumbs. But -- it would have been better if baked as a casserole! The finely chopped vegs and the undrained can of tuna meant the mixture was very loose. I even added more breadcrumbs, but it did not help. As can be seen in the photos, the only way I could get the patties to barely hold together was if I charred them on the underside, verrrry carefully turned them, and again almost charred them! Even so, of the 7 generous patties I got, 2 fell apart completely, and others cracked. One caveat: you don't mention the olives in your directions (a small matter which you can edit). I'll make this recipe again, adding even more chopped veggies, but I'll bake it in a casserole dish! :-) Thanks, and best of luck!

 

[Sharon123]

Very nice! The sauce really makes the burgers shine. I scaled down the recipe for one and didn't use any egg. Thanks!