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Crispy Lemon Dill Tuna Patties make a quick lunch with a fresh lemony twist.
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Crispy Lemon Dill Tuna Patties are made with canned tuna, almond flour, fresh dill, lemon zest, and psyllium, and served with a creamy lemon mayonnaise dip and cucumber, making for a quick, flavourful, keto-friendly meal or light lunch.
Why You Will Love and Enjoy Crispy Lemon Dill Tuna Patties
- Quick and easy: These small tuna patties come together without much fuss and cook in one pan.
- Full of flavour: Fresh dill, lemon zest, scallions, and a creamy lemon mayonnaise dip give simple canned tuna a tasty lift.
- Great texture: Almond flour and psyllium help create patties that hold together nicely while developing a lightly crisp outside.
Additional Information
- Can this be frozen? Yes, Crispy Lemon Dill Tuna Patties can be frozen. For the best texture, let the cooked patties cool completely, then place them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag, placing parchment paper between layers if needed. The lemon mayonnaise dip and cucumber should be made fresh rather than frozen.
- How long can it be stored and how? Cooked tuna patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a frying pan over medium-low heat or in an air fryer until warmed through. They can also be reheated from frozen, although thawing them overnight in the refrigerator will give you the best texture.
Can I substitute any of the ingredients?
- You can substitute canned salmon for the tuna if you prefer.
- Fresh parsley can replace the dill, although the flavour will be slightly different.
- If you don’t have almond flour, finely ground sunflower seed flour can work as a nut-free alternative.
- Greek yogurt can replace some or all of the mayonnaise for a lighter dip, although the flavour and consistency will change.
- Fresh lemon juice can be adjusted to taste, and a pinch of chili flakes or paprika can be added for extra flavour.
Crispy Lemon Dill Tuna Patties
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 1 Serving 1x
- Category: Lunch Recipes
- Method: Easy Cooking
- Diet: Keto
Description
These Crispy Lemon Dill Tuna Patties are quick to make, nicely savoury, and packed with bright lemon and fresh dill flavour. The patties get a little crisp in the pan, while the creamy lemon mayonnaise dip and cool cucumber make every bite even better.
Ingredients
Tuna Patties
- 45 g canned tuna in water, well drained
- 35 g – 1 medium egg
- 14 g – 2 tbsp almond flour
- 2 g – 2 tsp psyllium husk powder
- 7 g – 1/2 tbsp chopped onion
- 3 g – 1/2 tbsp chopped fresh scallions, plus extra for garnish if desired
- 1 g – 1 tsp chopped fresh dill
- 2 pinches grated lemon zest
- 1 dash salt
- 1 dash ground black pepper
- 6 g – 1/2 tbsp olive oil, for frying
Lemon Mayonnaise Dip
- 8 g – 1 1/2 tsp mayonnaise
- 5 g – 1 tsp lemon juice
To Serve
- 75 g – 1/2 small cucumber, cut into strips
Instructions
- Crack 1 medium egg (35 g) into a medium bowl and whisk it with a fork until lightly beaten.
- Add 45 g canned tuna in water, well drained, 2 tbsp almond flour (14 g), 1/2 tbsp chopped onion (7 g), 1 tsp chopped fresh dill (1 g), 2 pinches grated lemon zest, 1 dash salt, and 1 dash ground black pepper to the egg.
- Add 1/2 tbsp chopped fresh scallions (3 g) and stir everything together well. Make sure the tuna is broken up, and the mixture is evenly combined.
- Stir in 2 tsp psyllium husk powder (2 g). Leave the mixture to stand for 10 to 15 minutes so the psyllium can absorb some moisture and help the patties hold together.
- Wet your hands lightly with water and divide the mixture into 4 to 5 equal portions.
- Shape each portion into a small ball, then gently flatten it into a patty. If the mixture feels a little soft, wet your hands again rather than adding extra flour.
- Heat 1/2 tbsp olive oil (6 g) in a nonstick frying pan over medium heat.
- Once the oil is hot, carefully add the patties.
- Cook for about 3 to 4 minutes per side, turning them gently with a spatula, until they’re firm, heated through, and lightly browned on both sides. If they brown too quickly, lower the heat slightly so the centres have time to cook.
- While the patties cook, stir together 1 1/2 tsp mayonnaise (8 g) and 1 tsp lemon juice (5 g) in a small bowl.
- Taste and add a tiny pinch of salt or a little extra lemon juice if you prefer a sharper dip.
- Arrange the Crispy Lemon Dill Tuna Patties on a plate and serve with the lemon mayonnaise dip and 1/2 small cucumber (75 g), cut into strips.
- Sprinkle with a little extra chopped fresh scallion if you like. Serve straight away while the patties are warm.
Kitchen note: Feel free to adjust the seasoning to suit your taste. A little extra dill, garlic powder, paprika, or chili can work nicely here too.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 318
- Sugar: 2.7 g
- Sodium: 431.9 mg
- Fat: 18.9 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 9.7 g
- Fiber: 3.2 g
- Protein: 18 g
- Cholesterol: 152.5 mg
These Tuna Patties are a quick keto-friendly lunch made with canned tuna, almond flour, fresh dill, lemon zest, and a creamy mayonnaise dip. Serve these easy tuna patties with crisp cucumber for a light low-carb meal that’s full of fresh flavour and ready in minutes.
Crispy Lemon Dill Tuna Patties make a quick and satisfying lunch with crisp edges, tender tuna, fresh dill, and bright lemon flavour. The creamy lemon mayonnaise and cool cucumber add the perfect finishing touches, making this an easy recipe to try whenever a simple tuna lunch needs a fresh change.
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I love tuna patties! I make salmon patties not to long ago with many of the same ingredients you have listed. I’m going to have to try yours.
Thanks so much for sharing with Sweet Tea & Friends this month dear friend. I’m so happy you’re here.
Thanks Paula for popping in here. and hope you enjoy these tuna patties.
Excellent, Esme!
I especially appreciate your tip to taste and adjust, because that’s just realistic while cooking. I cannot tell you how many times I’ve sliced into a loaf of bread and realized I’d forgotten the salt. Ugh.
Thanks for sharing your recipe at the Homestead Blog Hop 614. Always a pleasure to have to come by!
Laurie
Ridge Haven Homestead
Hi Laurie, Thanks for your kind words. Tasting is part of cooking or baking for us. Hope you enjoy this one and thanks for dropping in here
They sound delicious and I like thata they are low carb- keto!
Thank you, dear Pat, I try my best to stay on track with LC and Keto. This is one of our favorites. Enjoy it