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Tuna Patties with Dill Sauce Recipe

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These tender golden tuna patties, draped with a creamy dill sauce, have a wonderful blend of flavors. Parsnips are the "secret ingredient". They replace part of the traditional bread crumbs...and add moisture, fiber and extra nutrition.

This recipe is:

Healthy

Diabetic Friendly

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Tuna Patties with Dill Sauce Recipe

Prep: 45 min. Cook: 10 min.

Yield: 4 Servings

45 10 55

Ingredients

2 large parsnips, peeled and cut into 1/2-inch slices
2 egg whites, lightly beaten
1/2 cup soft bread crumbs (about 1 slice)
1/4 cup finely chopped green onions
1 tablespoon dried parsley flakes
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
2 teaspoons olive oil
DILL SAUCE:
1/2 cup fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon dill weed

Directions

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 peel, 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. Yield: 4 servings.

Nutritional Analysis: One serving (2 patties with 2 tablespoons sauce) equals 211 calories, 3 g fat (trace saturated fat), 55 mg cholesterol, 635 mg sodium, 16 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Originally published as Tuna Patties with Dill Sauce in Light & Tasty February/March 2001, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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