Fresh Dill Tuna Patties
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!
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