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Tuna Patties with Dill Sauce Recipe

Tuna Patties with Dill Sauce Recipe

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.
TOTAL TIME: Prep: 45 min. Cook: 10 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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).
  • 3. 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 Facts

2 each: 211 calories, 3g fat (trace saturated fat), 55mg cholesterol, 635mg sodium, 16g carbohydrate (0g sugars, 2g fiber), 26g protein Diabetic Exchanges:1 starch, 2 lean meat, 1/2 fat

Reviews for Tuna Patties with Dill Sauce

Sort By :
MY REVIEW
Reviewed Aug. 31, 2013

"Different, that's for sure. The dill sauce is excellent but the tuna patties are just okay. Maybe I didn't brown them enough since they were kind of soft. If I make again, I'll brown longer at a higher temp. May or may not make again but probably will make the dill sauce again for other dishes."

MY REVIEW
Reviewed Aug. 13, 2012

"We really enjoyed these. Not a big lemon lover, so next time will cut back on the lemon. I served potatoe salad with it and way to many flavors going on, so serve with a plain sidedish. Going for french fries or mixed veggies as shown next time. Just the two of us, so I put the extra in the freezer."

MY REVIEW
Reviewed Oct. 28, 2011

"This is a mixed bag. The dill sauce is wonderful and I have made it over and over for my salmon patties. These tuna patties, however, are "ick"."

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Wine Pairings

Light-Bodied White Wine

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