Looking for a meatless Monday meal that is flavorful, healthy and quick to make? If so, come and take a look at the Best No Mayo Tuna Patty Recipe.
There are certain meals that are just perfect for week nights. You know, the ones that come together in less time than it takes for you to stand in line at the take out counter. Let me show you that with just 20 minutes, you can make this delicious and healthy tuna patty recipe.
The first thing we are going to do is open up a couple of cans of tuna. Canned tuna is truly a pantry staple. It is convenient, great tasting and definitely budget-friendly. Canned tuna is also a great source of high quality lean protein, omega-3 fatty acids and of course niacin.
Remember to always purchase canned tuna from companies that are committed to long term seafood sustainability. If you are interested, a fellow Canadian blogger over at Diversivore wrote a fantastic article on sustainable seafood.
So, once you have drained the liquid from the cans (I prefer the water packed variety) simply combine the tuna with the rest of the ingredients, all except the eggs. You may have noticed that there is no mayo in this recipe. WARNING: nutrition rambling ahead 😉 Don’t get me wrong, I love mayo, but in moderation. A quick glance at the nutritional information found on a regular mayonnaise jar will indicate that 1 tablespoon will provide 90 calories and about 10 grams of total fat; some of which are beneficial fatty acids. The challenge when using mayonnaise is sticking to the 1 tablespoon. As a dietitian, I truly believe that it is so important to increase awareness when it comes to healthy eating; and at the end of the day, just being mindful of what you are eating and where your food comes from, is a step in that direction. Food for thought: canned fish is a healthy protein alternative, why would we want to drown it in mayo? Instead, we will rely on the eggs to bind the mixture together. The addition of some wonderful herbs and vegetables will get the job done as far as taste is concerned.
Be sure to properly combine the mixture and by that I mean really “squishing” the mixture together. How is that for a fancy culinary word? Seriously though, press each patty together in order to achieve a final product which is compact. This will prevent your tuna patty from falling apart as you are cooking it.
The only thing left to do is to saute the best tuna patty ever!
In the words of the Barefoot Contessa, “How easy is that?”
If you are looking for another quick and easy fish supper, may I suggest this recipe for Simple Oven Baked Garlic Oregano Crusted Cod Fish, ready in just 30 minutes (Just click on the link for the recipe).
Origin of the recipe for the Best No Mayo Tuna Patty Recipe:
I am a big fan of simplicity -especially when it comes to recipes. Uncomplicated and wholesome ingredients coupled with straightforward procedures -most probably a result of my Italian upbringing. My friends and family know this and I love how they always share their recipes with me. This is truly a privilege. I would like to extend my gratitude to my cousin Mary for sharing this recipe with me.
Over time, it has become one of my go-to recipes for quick weeknight meals, especially on Monday nights. Feel free to replace some of your favorite ingredients in this recipe. For example, I love Italian flat-leaf parsley, but this herb can easily be replaced with cilantro; the same for the chives, feel free to replace with green onions or even shallots. I love a tuna patty that has a little crunch to it, so I added some red pepper along with some celery stalks. And if you like heat, go for it!
With a generous squirt of lemon juice, get ready to taste the Best No Mayo Tuna Patty Recipe! Enjoy ♥
- 2 5-ounce cans of tuna (about 7 ounces or 200 grams drained)
- 1 celery stalk, finely chopped (about ⅓ cup)
- ½ small red pepper, finely chopped (about ⅓ cup)
- ⅓ cup breadcrumbs (can also use panko)
- 2 tablespoons chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh Italian flat leaf parsley, finely chopped
- 2 teaspoons dijon mustard
- salt and pepper to taste
- 2 eggs, slightly beaten
- 1 teaspoon olive oil to pan fry the patties
- lemon wedges
- Drain the tuna.
- In a large mixing bowl, combine the tuna with all of the ingredients except the raw eggs.
- Taste and adjust seasonings.
- Add the beaten eggs and mix well together.
- Form into 5 equal patties.
- In a cast iron or a non-stick pan, add the oil and saute the patties over medium heat.
- Cook until golden brown, about 3-4 minutes per side.
- Serve with lemon wedges.
Thanks for dropping by,
Ciao for now!
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