St. Paddy's day may have already passed, but for this month's Recipe Redux challenge, we decided it's never too late to celebrate! That's why the March challenge was to create a patty. The husband and I are obsessed with these tuna patties that my Grandma makes. In fact, they really taste more like a rich crab cake than a typical tuna burger. And with no 'junk' inside and minimal fat (woot woot, thanks cast iron skillet...pre-seasoned and loved by the very same Grandma!), you do really have a reason to celebrate.
Tuna Patties and Healthy Coleslaw
Makes 6 small patties
/// Ingredients ///
- 2, 6-ounce cans tuna, drained (Wild Planet Foods is my favorite)
- 2 teaspoons Dijon mustard
- 1/2 cup bread crumbs (panko, italian, real bread)
- 1 teaspoon lemon zest
- 1 Tbsp lemon juice
- 1 Tbsp water
- 2 Tbsp chopped fresh parsley
- 2 Tbsp finely chopped white onion
- Salt and freshly ground black pepper
- A couple squirts of sriracha (or favorite hot sauce)
- 1 raw egg
- 2 Tbsp olive oil
- 1/2 teaspoon butter (key to the browning)
- 1 carrot, julienne peeled
- 1/4 small cabbage, slivered
- 1 teaspoon celery seed
- dash salt and pepper
- 1 tablespoon lemon juice
- 1/4 cup mayo
- 1/4 cup 0% greek yogurt
Drain the liquid from the tuna cans. In a medium bowl, mix together everything except the butter and oil. Divide the mixture into 6 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. This keeps them together when cooking. Heat the olive oil and a little butter (for taste & browning) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
To make the coleslaw, julienne peel a carrot (I use this peeler. $10. OBSESSED.) and shred the cabbage. Mix other ingredients in a bowl and toss vegetables in the dressing. Chill.
Tuna just got real classy. What's your favorite way to eat it?
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.