Tuna Patties With Sour Cream Dill Sauce Recipes

FLAVORFUL TUNA PATTIES WITH DILL SAUCE

Steps:

• Dill Sauce.
• Place in a small bowl the 1 cup of mayonnaise.
• 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.
• Refrigerate until Patties are cooked.
• Patties--.
• Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
• Remove sauteed onion and mushrooms and set aside to cool.
• 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.
• Add the cooled sauteed onion and mushroom to other ingredients.
• In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
• 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.
• Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
• After the patties are nicely brown remove from and serve with the Dill Sauce.

TUNA PATTIES WITH DILL SAUCE

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.

TUNA PATTIES WITH SOUR CREAM DILL SAUCE

Steps:

• Make Sour Cream Dill Sauce.
• Mix tuna, 1 cup of the cornflake crumbs, mayonnaise, onions, mustard and egg. Shape mixture into four 4-inch patties. Coat patties with remaining 1/2 cup cornflake crumbs, pressing lightly to coat both sides.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook patties in oil 2 to 3 minutes, turning once, until light golden brown. Serve with sauce.

SALMON/TUNA PATTIES WITH DILL SAUCE

Steps:

• Flake the salmon and tuna fillets and mix together.
• Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
• Blend well set aside.
• In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
• Put the olive oil in a heated skillet over medium heat.
• Using a large ice cream scoop, place mounds of fish mixture into the pan.
• Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
• Cook patty for 4-5 minutes before gently flipping to the other side.
• When you flip the patty it should be golden brown.
• HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
• Top each patty with a dollop of dill sauce and enjoy!

TUNA PATTIES WITH THREE DIPPING SAUCES

Steps:

• In a food chopper, processor or blender, process the crackers into crumbs and set aside.
• In a bowl, combine the flaked tuna, onion, bell pepper, cheese, mayonnaise, egg, salt, pepper, giner and dill. Add 6 tablespoons of the cracker crumbs and mix very well with a fork, making as smooth as possible. The texture should be soft, but firm enough to be able to form into patties. If needed, add a bit more of the cracker crumbs.
• Put the remainder of the cracker crumbs in a shallow dish. Scoop out a scant 1/4 cup of the tuna mixture, roll into a ball, put into the crumbs, press down to flatten the pattie to about 1/2 to 3/4 inch thick, then turn and dredge the other side with the crumbs. Put on a plate and continue until all the tuna mixture is used up.
• If you can, let the tuna patties sit in the fridge for about 1/2 hour to set a bit.
• In a large skillet (I like to use my electric set at 375) add enough oil to coat the entire bottom with a thin layer. When heated, add the patties and cook until well-browned and crispy on one side, then turn to brown and crisp the other side. Add more oil if needed as you go along. Remove to a plate lined with a paper towel and top with a 2nd paper towel to help drain some of the oil, then serve with your favorite dipping sauce, or even plain. They are also good served cold.
• Mustard Dill Sauce: In a bowl, combine the mustard, lemon juice, dill, sugar, salt and pepper and whisk until smooth. Add the oil gradually while whisking until all the oil is incorporated and the sauce is thickened. Let this chill in the fridge to blend flavors.
• Honey Mustard: Combine all the ingredients in a bowl and whisk until smooth and well blended. Let chill in the fridge to blend flavors.
• Curried Mayonnaise: Combine all the ingredients in a bowl and whisk until smooth and well-blended. Let chill in the fridge to blend flavors.