Tuna Patties with Lemon-Dill Sauce

Tammy T


I crave Tuna Patties at times and this is how I make them. Sure hit the spot! I double my Lemon-Dill Sauce as I like lots of it! This is easy, so after work, it's great for a tasty meal. I made this with asparagus and use the sauce on it too! A nice change and perfect summer dish! And my cats love these :)

★★★★☆ 3 votes
20 Min
10 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
These tuna patties brought back childhood memories. I loved them then and I really loved these now. They are easy to make and can be a meal on their own. Make them smaller and you've got a yummy appetizer. The lemon-dill sauce is creamy and tangy. It's a nice added touch.


large eggs
2 tsp
lemon juice, fresh
1/4 c
grated Parmesan cheese
3/4 c
Italian seasoned bread crumbs + 1/2 cup
17 oz
tuna, canned (one 12 oz and one 5 oz) drained
1/4 c
green onions, diced
1/4 tsp
ground pepper
2 dash(es)
Old Bay seasoning
vegetable oil


1/2 c
mayonnaise (can use reduced fat)
1 tsp
lemon juice, fresh
1 tsp
grated lemon peel
1/2 tsp
dill weed


1Make the Lemon-Dill Sauce first by just mixing the ingredients together and keep in the fridge until needed. Double recipe if you like a good amount, like me.
2Beat the eggs and mix the lemon juice in a medium bowl. Stir in the Parmesan cheese and the 3/4 cup bread crumbs. Fold in the tuna and onions and mix well. Add the pepper and Old Bay seasonings.
3Shape mixture into round 1 inch thick patties, like you would hamburger patties. I was able to make six patties. Put the other 1/2 cup of bread crumbs on a paper plate and hold the patties carefully. Sprinkle the breadcrumbs on both sides to dust them. Carefully shake excess off.
4When all are ready to cook, heat about 3 tablespoons of vegetable oil in a fry pan on stove, medium heat until it is good and hot but not smoking. Add three patties at a time and fry about 4-5 minutes on each side. Add a little more veg oil when adding the second batch. The time it cooks depends on how thick your patties are. They should be golden brown.
5Serve with the lemon-dill sauce or tarter sauce.

These may be small but are filling. Can serve two patties each for three or one patty for six if doing a brunch.

About this Recipe

Course/Dish: Dressings, Seafood
Main Ingredient: Seafood
Regional Style: American
Collection: Summer Recipes
Other Tag: Quick & Easy