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Fresh Dill Tuna Patties

Servings: 4

Ingredients

  • 2 x 5oz cans tuna in spring water drained
  • 2 large eggs room temp, beaten
  • sea salt and ground pepper to taste
  • 1 Tbsp Dijon mustard
  • 2 tsps fresh lemon zest
  • 2 Tbsps chopped fresh dill
  • 2/3 cup freshly shredded mozzarella
  • 1 Tbsp olive or avocado oil divided to cook the patties

For the Sauce:

  • 1-1/2 cups plain Greek yogurt or unsweetened coconut yogurt
  • 1/4 cup Dijon mustard
  • 1 Tbsp fresh squeezed lemon juice or more to taste
  • 6 sprigs fresh dill chopped
  • tiny pinch each: sea salt & white pepper

optional:

  • dash of favorite hot sauce

Instructions

  • Whisk together all of your sauce ingredients together in a bowl, taste test, adjust, then set in the fridge until ready to serve.
  • Line a sheet pan with parchment paper and set aside.
  • In a medium bowl, break up the tuna chunks.
  • Add the eggs, sea salt, pepper, mustard, lemon zest, dill, and shredded mozzarella. Stir well to combine.
  • Spritz or brush your sheet pan with the oil.
  • Form your mixture into 9 patties and arrange them on your prepared sheet pan.
  • You may refrigerate the uncooked patties for 30 minutes to overnight, to prepare ahead.
  • Preheat your oven to 375 degrees f.
  • Bake the patties for 15 minutes, or until nicely golden.
  • Alternatively, you can cook them in a skillet.
  • Heat half of the oil in a large skillet over medium heat and cook half of the patties until golden on both sides, around 3-4 minutes per side. Repeat with the second batch of tuna patties.
  • Serve patties hot with your cold sauce from the fridge and enjoy!