Monday, July 16, 2012

Tuna Patties with Dill Dip

I'm not a huge fan of seafood, but I really enjoy finding new ways to prepare canned tuna.  I don't often crave meat, but when I do, tuna is usually where I land - probably because I lack protein and tuna is chock-full of it.  The dill dip for these patties is also a good stand-alone recipe.  If we ever have extra, we use it as a veggie dip (it's excellent with carrots, particularly) or a sandwich spread.  This is a slightly modified recipe that I got out of a cookbook that was given to charity ages ago. 

  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons dried dill
  • 1 teaspoon dried, minced onion
  • 1 teaspoon dried parsley
  • 1 slice whole-wheat bread
  • 1 can tuna in water (5 oz)
  • 4 green onions, chopped
  • 1 egg, beaten
  • 1/2 cup baking mix (Bisquick is the brand I used here)
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon white pepper
  • butter or margarine, for frying
  • hamburger buns, optional

Pan Insert to Use:  Base Unit

Servings:  4 patties

1.  Preheat grill.  If using the Xpress Platinum, preheat at setting 2.
2.  Combine the sour cream, mayonnaise, dill weed, minced onion, and parsley in a small bowl; mix well.  Refrigerate the dill dip (covered) for at least 1 hour so flavors can mingle.

3.  Break bread slice into 6 pieces and put into a food processor (or blender).  Chop until medium crumbs are formed; set aside.

4.  Drain can of tuna very well and flake tuna into a medium bowl.
5.  To the tuna, add bread crumbs, chopped green onions, beaten egg, baking mix, dijon mustard, and pepper; mix well.

6.  Form the tuna mixture into 4 patties.

7.  Place a small amount of butter or margarine into the grill and allow to melt.
8.  Place 2 patties into the grill and close lid.

9.  Fry for 5-8 minutes on each side, or until patties are nicely browned and done.

10.  Repeat with remaining 2 patties.
11.  Serve with dill dip.  If desired, place on a hamburger bun and serve as a sandwich.