Tuna Patties With Lemon Dill Sauce Recipes

Steps:

• 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 zest, 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.

Steps:

• Make Sour Cream Dill Sauce.
• Mix tuna, 1 cup of the cornflake crumbs, mayonnaise, onions, mustard and egg. Shape mixture into four 4-inch patties. Coat patties with remaining 1/2 cup cornflake crumbs, pressing lightly to coat both sides.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook patties in oil 2 to 3 minutes, turning once, until light golden brown. Serve with sauce.

Steps:

• 1. In a skillet melt butter until lightly browned, be careful to watch closely so it doesnt burn. Add onion and celery with salt and pepper. Cook over low heat, stirring frequently to prevent burning of butter, just until soft. Just as they become softened add garlic. Stir and cook for about 1 minute. Remove from heat.
• 2. While that is cooking, in a medium mixing bowl combine tuna, crackers, egg, mayonnaise, and mustard. Add the cooked vegetables and stir well to combine.
• 3. Separate into 4, form into patties with hands. This is very wet, but should be able to hold together slightly. Place patties in skillet sprayed with nonstick spray, cook over medium-low heat for about 5 minutes. They are ready to flip when the top looks dried up a bit, not as shiny. Cook on other side for 5 minutes. Remove to a plate, keep warm.
• 4. While the patties are cooking make sauce. In a bowl combine all ingredients for the sauce. After you have removed the patties from the pan, pour sauce into still warm skillet. Cook over low heat, stirring constantly for 3 minutes. Return to bowl.
• 5. Serve patties with or without the sauce and enjoy!

Steps:

• In a large bowl toss together tuna, bread crumbs. onions, and pimento.
• In a small bowl beat together egg and milk; stir in lemon peel.
• Stir into tuna mixture; toss until moistened.
• With lightly floured hands, shape mixture into eight 4-inch patties.
• In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side.
• Place on an ovenproof platter in a 300* oven until ready to serve.
• For sauce:
• In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
• Note: times are approximate.

Steps:

• Dill Sauce.
• Place in a small bowl the 1 cup of mayonnaise.
• Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
• Refrigerate until Patties are cooked.
• Patties--.
• Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
• Remove sauteed onion and mushrooms and set aside to cool.
• In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
• Add the cooled sauteed onion and mushroom to other ingredients.
• In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
• Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
• Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
• After the patties are nicely brown remove from and serve with the Dill Sauce.

Steps:

• Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
• Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.