Friday, November 12, 2010

Let's Talk Tuna

Dilled Tuna Patties with Veggie Yogurt Sauce

Veggie Yogurt Sauce

½ cup plain yogurt
1/3 cup grated carrot
1 tablespoon chopped green onion
¼ teaspoon dill weed

Combine all above ingredients, mix well. Cover and chill.

Dilled Tuna Patties

2 cans (6½ oz) chunk light tuna in water, drained
2 tablespoons cornmeal
1 egg
2 tablespoons chopped green onion
¼ teaspoon dill weed
¼ cup flour
vegetable oil

Combine all ingredients except vegetable oil, adding flour last; mix well. Shape into 6 patties, sauté in vegetable oil over medium heat for 3-4 minutes on each side until golden brown. Serve each patty with 2 tablespoon yogurt sauce.

(Please note, for some reason they look really really dark in the above picture, but I don't think they were THAT dark. I am not a professional photographer.)

Growing up I ate my share of tuna sandwiches. Plenty of them. In fact my mom made them for us more than peanut butter and jelly sandwiches. I loved a tuna sandwich with a glass of chocolate milk back when I was a kid. But none of that tuna SALAD junk for me; just straight tuna mixed with a bit of real mayo, spread on whole wheat, dill pickles, tomato and lettuce. I haven't had one of those in years.

But wait, I digress. Um...anyway in all those years of tuna sandwiches, never did I have a tuna or any other kind of fish patty sandwich, you know, the fried kind. Hubby was used to that kind, so I learned how to make them for him. I prefer the salmon, but just a month or so ago I found this recipe. I love the tang the yogurt and dill give them, and having run out of yogurt once I used light sour cream instead and that worked well too.

The veggie yogurt sauce is also really good, and I'd be more prone to use it as a dip for crackers instead of on these patties, but that is just my preference.

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