Tuna Patties with Green Onion and a Lemon Garlic Dill Mayo
A wonderful solution for a quick and easy weeknight meal! Hardly any prep time, and a hearty main dish for any sides or over a salad!
The glue that holds it all together. The secret to a great patty, whatever your protein of choice may be, is consistency. Too much mayo or egg and your patty falls apart when cooking. Too much breading and you feel like you are eating a bland loaf of bread. To gain a good balance of the two, I monitor this carefully each time I make them and adjust, depending on the moisture in the veggies and the size of the egg. That sounds minor, but there are some farm fresh eggs that seem like they are from another world or have a double yolk and you need to compensate! Use discretion here with proportions, but after everything is added, the mixture should have a cottage cheese consistency, which will firm up in the pan when the egg sets. The flavor carries you here, so in the event of a kitchen ‘creative opportunity’, tuna patties are fabulous crumbled over salads/side dishes, so embrace whatever form it takes!
The bow on top. A great sauce can make or break a dish, in many categories. I’ve made a very similar meal swapping salmon for the tuna, and this sauce tastes perfect with each! With seafood, lemon and dill just…work. In cooking, these flavors get lost a bit, so I like to whip up a quick batch of this easy sauce, with fresh garlic and dill popping out at the forefront, to really dress up the underlying cakes. Reminiscent of a remoulade, this egg-free sauce started as a staple in my kitchen using the ‘leftovers’ from the herbs and mayo that were already out. A great accidental discovery that I’ve recreated for so many seafood dishes!
Looking for other ways to use those summer green stalks? Try out some of these great recipes:
Grilled Chicken Thighs with a Smoky Charred Leek Sauce
Seared Mahi Mahi with Leek and Garlic Scape Butter Sauce
Caramelized Mixed Onion Crepe with Roasted Garlic and Thyme
Summer Greens Crustless Quiche with Tomatoes and Bacon
Roasted Winter Vegetables with a Spicy Soy Balsamic Glaze
Ramp, Carrot and Radish Kimchi
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Tuna Patties with Green Onion and a Lemon Garlic Dill Mayo
Equipment
- Skillet
- Mixing bowl
- Kitchen knife
Ingredients
- 2 cans Tuna
- 2-4 stalks Green Onion, save top 1/3 for sauce depending on size-mine were about an inch onion bulb, so I used 2
- 1 stalk Celery
- 1 tbsp Mayo
- 2 tbsp Bread Crumbs (could use keto version, or omit)
- 1 large Egg
- 1 tsp Hot Sauce (I used Frank's)
- 2 sprigs Fresh Dill
- 1 sprig Fresh Parsley
- Salt and Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Dried Mustard (optional)
- 1 tbsp Olive Oil, for cooking
Sauce
- 1 clove Garlic
- 1 sprig Dill
- 1/2 squeezed Lemon
- 2 tsp Mayo
- 2 tsp Olive Oil
- Salt and Pepper
- Green Onion tops
Instructions
- In mixing bowl, combine all ingredients and mix well. When chopping the green onion, slice off the top 3 inches of green to use for sauce. Chop the lower and use as you would an onion.
- Heat oil in skillet and divide the mixture into four large patties, cooking until browned on each side. Be careful when flipping!
- While patties are cooking, in bowl, combine mayo, lemon, olive oil, garlic, dill, salt and pepper. Chop the tops of the green onion in thin slices and add, stirring well.
- Serve patties with sauce drizzled over, garnish with additional green onion and fresh dill. Enjoy! Great served with my microgreen slaw (posted in side dishes!).
Tour of the Markets-North Union Farmers Market, Legacy Village, Lyndhurst, OH - Goddess of Garlic
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