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Recipe by @cookingwithrocco
These Tuna Patties are perfectly seasoned with whole grain mustard, fresh parsley, Old Bay and lemon juice. Crisp them up, then serve on a toasted Brioche bun or straight up on a plate with a side of homemade tartar sauce!
1/4 cup Mayonnaise
1/4 cup Sweet relish
2 tsp Shallots, finely chopped
1 tsp fresh Dill, finely chopped
Fresh lemon juice, to taste
2 (5oz) cans Wild Planet Albacore Wild Tuna No Salt Added
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2 (5oz) cans Wild Planet Albacore Wild Tuna
2 Tbsp Mayonnaise
2 Tbsp Whole grain mustard
1 Egg
1 Tbsp Old Bay Seasoning
1 Tbsp fresh Parsley, finely chopped
2 Garlic cloves, grated
Panko breadcrumbs, as needed
Juice from half a Lemon
Salt and Pepper, to taste
Oil for fryer
Brioche Buns
Lettuce
Freshly sliced Tomatoes
In a small bowl, add all the tartar sauce ingredients and mix until fully combined. Taste and adjust lemon juice and seasoning as needed. Then set aside in the fridge until you’re ready to use.
In a large bowl, add the tuna along with the remaining ingredients. Then add the Panko breadcrumbs a few tablespoons at a time until you can form the tuna into patties. Once combined, form into patties and set aside in the fridge until you’re ready to fry.
Heat a skillet over medium-high heat, once hot drizzle with oil. Add the the tuna patties and cook, flipping once, until each side is golden brown and crispy. Once done, remove from the pan and repeat with the remaining patties. Make sure your pan is hot, otherwise the patty will stick and could fall apart - you want patties to really sizzle as soon as you add them to the pan.
If you’re making burgers assemble in the following order - toasted bottom bun, generous spread of tarter sauce, lettuce, tuna patty, tomato, salt and pepper, toasted top bun with a generous spread of tartar sauce.
