Tuna Patties With Three Dipping Sauces Recipes

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.

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.

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 LEMON-DILL SAUCE

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!