Baked Tuna Patties with Tartar Sauce

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Tuna Patties

These tuna patties are excellent as a quick, easy weeknight dinner. I prefer to use water-packed tuna and add a tablespoon of olive oil to the mixture – this prevents dry patties, but gives me more control over how much oil I use plus makes sure I use a healthy oil – supermarket tuna in oil is often packed in yucky soybean oil. In addition, some of the oil-packed tuna’s natural omega 3 fatty acids leach into the added oil and are lost when you drain the tuna. But since oil and water don’t mix, water-packed tuna won’t lose its omega-3 fat when drained.

Tuna Patties
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 4 servings
  • Olive oil spray (make your own using a spray bottle)
  • 3 (5-oz) cans tuna in water, well-drained, flaked with a fork (Skipjack light tuna is smaller than Albacore tuna and contains less mercury)
  • 2 large eggs, lightly beaten
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon mustard
  • ½ cup chopped parsley
  • ¼ cup almond meal
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper (not foil) and lightly spray it with olive oil.
  2. Prepare the tartar sauce.
  3. In a large bowl, mix together the tuna, eggs, kosher salt, black pepper, garlic, mustard, parsley and almond meal.
  4. Use a 4-tablespoon ice cream scoop to form eight tuna patties and transfer them to the prepared baking sheet. Use your hands or the back of a spoon to flatten to ½-inch thick.
  5. Lightly spray the tuna patties with olive oil. Bake 10 minutes.
  6. Remove from oven, turn to other side, spray again and bake 10 more minutes, until golden-brown. Serve immediately, with tartar sauce.
Nutrition information is for the tuna patties only, without the tartar sauce.
Nutrition Per Serving
Serving size: 2 tuna patties; Calories: 289; Fat: 12g; Carbohydrates: 3g; Sugar: 0g; Sodium: 724mg; Fiber: 1g; Protein: 44g

Tuna Patties

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