Tuna Patties With Lemon Dill Sauce Recipes

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TUNA PATTIES WITH LEMON-DILL SAUCE



Tuna Patties With Lemon-Dill Sauce image

These tuna patties brought back childhood memories. We loved them then and we really loved these now. They are easy to make and can be a meal on their own. Make them smaller and you've got a yummy appetizer. The lemon-dill sauce is creamy and tangy. It's a nice added touch.

Provided by Tammy T

Categories     Seafood

Time 30m

Number Of Ingredients 14

2 large eggs
2 tsp lemon juice, fresh
1/4 c grated Parmesan cheese
3/4 c Italian seasoned bread crumbs + 1/2 cup
17 oz tuna, canned (one 12 oz and one 5 oz) drained
1/4 c green onions, diced
1/4 tsp ground pepper
2 dash(es) Old Bay seasoning
vegetable oil
LEMON DILL SAUCE
1/2 c mayonnaise (can use reduced fat)
1 tsp lemon juice, fresh
1 tsp grated lemon peel
1/2 tsp dill weed

Steps:

  • 1. Make the Lemon-Dill Sauce first by just mixing the ingredients together and keep in the fridge until needed. Double recipe if you like a good amount, like me.
  • 2. Beat the eggs and mix the lemon juice in a medium bowl. Stir in the Parmesan cheese and the 3/4 cup bread crumbs. Fold in the tuna and onions and mix well. Add the pepper and Old Bay seasonings.
  • 3. Shape mixture into round 1 inch thick patties, like you would hamburger patties. I was able to make six patties. Put the other 1/2 cup of bread crumbs on a paper plate and hold the patties carefully. Sprinkle the breadcrumbs on both sides to dust them. Carefully shake excess off.
  • 4. When all are ready to cook, heat about 3 tablespoons of vegetable oil in a fry pan on stove, medium heat until it is good and hot but not smoking. Add three patties at a time and fry about 4-5 minutes on each side. Add a little more veg oil when adding the second batch. The time it cooks depends on how thick your patties are. They should be golden brown.
  • 5. Serve with the lemon-dill sauce or tarter sauce. These may be small but are filling. Can serve two patties each for three or one patty for six if doing a brunch. Enjoy!

TUNA PATTIES WITH DILL SAUCE



Tuna Patties with Dill Sauce image

These tender golden tuna patties, draped with a creamy dill sauce, have a wonderful blend of flavors. Parsnips are the "secret ingredient". They replace part of the traditional bread crumbs...and add moisture, fiber and extra nutrition.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 16

2 large parsnips, peeled and cut into 1/2-inch slices
2 large egg whites, lightly beaten
1/2 cup soft bread crumbs (about 1 slice)
1/4 cup finely chopped green onions
1 tablespoon dried parsley flakes
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
2 teaspoons olive oil
DILL SAUCE:
1/2 cup fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon dill weed

Steps:

  • Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. , Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and zest, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft). , In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.

Nutrition Facts : Calories 211 calories, Fat 3g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 635mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

WISCONSIN TUNA CAKE WITH LEMON-DILL SAUCE



Wisconsin Tuna Cake With Lemon-Dill Sauce image

From Great American cookbook, these tuna cakes are a welcome change for any family. For light frying, choose a non-stick skillet.

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 (12 1/2 ounce) can Starkist tuna, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onion
2 tablespoons chopped drained red pimientos
1 egg
1/2 cup low-fat milk
1/2 teaspoon grated lemon peel
2 tablespoons butter or 2 tablespoons margarine
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon dill weed
hot steamed shredded zucchini
hot steamed shredded carrot
lemon slice (to garnish)

Steps:

  • In a large bowl toss together tuna, bread crumbs. onions, and pimento.
  • In a small bowl beat together egg and milk; stir in lemon peel.
  • Stir into tuna mixture; toss until moistened.
  • With lightly floured hands, shape mixture into eight 4-inch patties.
  • In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side.
  • Place on an ovenproof platter in a 300* oven until ready to serve.
  • For sauce:
  • In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
  • Note: times are approximate.

Nutrition Facts : Calories 537, Fat 11.2, SaturatedFat 5.3, Cholesterol 157.3, Sodium 1582.5, Carbohydrate 18.1, Fiber 1.4, Sugar 3.4, Protein 86.1

TUNA PATTIES WITH WARM LEMON DILL SAUCE



Tuna Patties with Warm Lemon Dill Sauce image

These patties are so moist and tender! Mild flavor profile kicked up a bit with the tangy and creamy warm sauce! I have been making these for about 25 years now. We love them! I rounded up the prep and cooking times, but I usually have this completely done in 20 minutes. Since I was a kid, we always have tuna patties with tater...

Provided by Chrissy Hackley

Categories     Fish

Time 30m

Number Of Ingredients 21

2 small cans of tuna, packed in water, and drained
20-25 saltine crackers, crushed
1 Tbsp dijion mustard
2 Tbsp mayonnaise
1 large egg
1/2 small onion, minced
1 stalk(s) celery, minced
1 clove garlic, pressed or minced
1 Tbsp butter
2 dash(es) salt
1 dash(es) black pepper
WARM LEMON DILL SAUCE
2 Tbsp plain, nonfat greek yogurt
1/4 c sour cream
1/4 c lemon juice
1 light dash(es) seasoning salt
2 dash(es) black pepper
1/2 tsp salt
2 tsp dried dill
1-2 dash(es) hot sauce, i use old bay hot sauce
2 dash(es) each of garlic powder and onion powder

Steps:

  • 1. In a skillet melt butter until lightly browned, be careful to watch closely so it doesnt burn. Add onion and celery with salt and pepper. Cook over low heat, stirring frequently to prevent burning of butter, just until soft. Just as they become softened add garlic. Stir and cook for about 1 minute. Remove from heat.
  • 2. While that is cooking, in a medium mixing bowl combine tuna, crackers, egg, mayonnaise, and mustard. Add the cooked vegetables and stir well to combine.
  • 3. Separate into 4, form into patties with hands. This is very wet, but should be able to hold together slightly. Place patties in skillet sprayed with nonstick spray, cook over medium-low heat for about 5 minutes. They are ready to flip when the top looks dried up a bit, not as shiny. Cook on other side for 5 minutes. Remove to a plate, keep warm.
  • 4. While the patties are cooking make sauce. In a bowl combine all ingredients for the sauce. After you have removed the patties from the pan, pour sauce into still warm skillet. Cook over low heat, stirring constantly for 3 minutes. Return to bowl.
  • 5. Serve patties with or without the sauce and enjoy!

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