Can I use another type of fish instead of tuna?

Absolutely. Canned salmon works beautifully in place of tuna in this recipe. Just be sure to remove any bones and skin, and keep in mind that the flavor will be a bit richer and more robust.

Can these be made gluten-free?

Yes! The base recipe is naturally gluten-free, assuming you use gluten-free Dijon mustard. If you need to firm up your patties, add gluten-free breadcrumbs or crushed rice crackers.

Can I cook these in an air fryer?

Yes! The air fryer is a great option for these patties. Arrange them in a single layer and air fry at 375°F for about 10-12 minutes, flipping once halfway through, until golden and heated through.

What can I use instead of fresh dill?

If you can’t find fresh dill, try using about half as much dried dill. Other great options are chopped fresh parsley or chives—each will give a slightly different herbal note to your patties.

Fresh Dill Tuna Patties Recipe

Description

These Fresh Dill Tuna Patties are a flavorful, protein-packed main course featuring canned tuna blended with eggs, fresh dill, mozzarella, and a hint of lemon zest. Baked or pan-fried, they’re served with a creamy, zesty Greek yogurt and dill sauce, making them a quick and wholesome meal, perfect for lunch or dinner.

Ingredients

Scale

Patties

2 x 5oz (142 g) cans tuna in spring water, drained
2 large eggs, room temperature, beaten
Sea salt and ground pepper, to taste
1 Tbsp Dijon mustard
2 tsps fresh lemon zest
2 Tbsps chopped fresh dill
2/3 cup freshly shredded mozzarella cheese
1 Tbsp olive oil or avocado oil, divided (for cooking the patties)

Sauce

1–1/2 cups plain Greek yogurt (or unsweetened coconut yogurt for dairy-free option)
1/4 cup Dijon mustard
1 Tbsp fresh squeezed lemon juice (or more to taste)
6 sprigs fresh dill, chopped
Tiny pinch each: sea salt & white pepper
Optional: dash of favorite hot sauce

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Instructions

Prepare the Sauce: In a bowl, whisk together the Greek yogurt (or coconut yogurt), Dijon mustard, fresh lemon juice, chopped dill, sea salt, white pepper, and, if desired, hot sauce. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
Prepare the Baking Sheet: Line a sheet pan with parchment paper and lightly spritz or brush with half the oil. Set aside.
Mix the Tuna Patty Mixture: In a medium bowl, break up the drained tuna chunks. Add in the beaten eggs, sea salt, black pepper, Dijon mustard, lemon zest, chopped dill, and shredded mozzarella. Stir the mixture well to combine all ingredients thoroughly.
Shape the Patties: With your hands, form the mixture into 9 equal patties. Arrange them evenly on the prepared sheet pan. If preparing ahead, you may refrigerate the uncooked patties for 30 minutes to overnight.
Bake the Patties: Preheat your oven to 375°F (190°C). Bake the patties for about 15 minutes, or until they are nicely golden and cooked through.
Alternative: Pan-Frying: To pan-fry, heat half of the remaining oil in a large skillet over medium heat. Cook half the patties at a time, about 3-4 minutes per side, until golden on both sides. Repeat with the rest of the oil and remaining patties.
Serve: Serve the freshly cooked patties hot with the chilled dill yogurt sauce from the fridge. Enjoy!

Notes

Uncooked patties can be refrigerated in advance for meal prep convenience.
For dairy-free, use coconut yogurt instead of Greek yogurt and a dairy-free cheese alternative.
Patties may be baked or pan-fried according to your preference for texture.
Feel free to add a dash of hot sauce or extra lemon to the sauce to suit your taste.
Great for lunchboxes—patties taste great warm or at room temperature.

Nutrition

Serving Size: 2-3 patties with sauce
Calories: 210
Sugar: 2g
Sodium: 480mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 24g
Cholesterol: 115mg