Gluten Free Tuna Patties

Gluten Free Tuna Patties

Crispy on the outside, tender inside, these tuna patties skip the breadcrumbs entirely.

Total 25 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Fish

Canned tuna is bound with gluten free breadcrumbs, egg, and mayonnaise, then pan-fried until golden and crisp. Quick enough for a weeknight dinner, these patties work equally well as a sandwich filling, salad topper, or appetizer with a squeeze of lemon.

Ingredients

  • 3 cans tuna, drained (5 ounces each)
  • 3/4 cup gluten free breadcrumbs
  • 2 large eggs, beaten
  • 1/4 cup mayonnaise
  • 1/4 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil, for frying
  • 1 lemon, cut into wedges, for serving

Method

  1. In a large bowl, flake the drained tuna with a fork until no large chunks remain.

  2. Add the gluten free breadcrumbs, eggs, mayonnaise, celery, red onion, parsley, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix until evenly combined.

  3. Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.

  4. Place the patties on a plate and refrigerate to firm up.

  5. Heat the olive oil in a 9-inch skillet over medium heat until shimmering.

  6. Working in batches, fry the patties for 3 to 4 minutes per side, until golden brown and crisp.

  7. Transfer the cooked patties to a paper towel-lined plate to drain briefly.

  8. Serve warm with lemon wedges.

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    Gluten Free Tuna Patties

    Canned tuna is bound with gluten free breadcrumbs, egg, and mayonnaise, then pan-fried until golden and crisp. Quick enough for a weeknight dinner, these patties work equally well as a sandwich filling, salad topper, or appetizer with a squeeze of lemon.

    25 min 4 servings 310 cal

    Ingredients

    • 3 cans tuna, drained (5 ounces each)
    • 3/4 cup gluten free breadcrumbs
    • 2 large eggs, beaten
    • 1/4 cup mayonnaise
    • 1/4 cup celery, finely diced
    • 1/4 cup red onion, finely diced
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons olive oil, for frying
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      In a large bowl, flake the drained tuna with a fork until no large chunks remain.

    2. 2

      Add the gluten free breadcrumbs, eggs, mayonnaise, celery, red onion, parsley, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix until evenly combined.

    3. 3

      Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.

    4. 4

      Place the patties on a plate and refrigerate to firm up.

    5. 5

      Heat the olive oil in a 9-inch skillet over medium heat until shimmering.

    6. 6

      Working in batches, fry the patties for 3 to 4 minutes per side, until golden brown and crisp.

    7. 7

      Transfer the cooked patties to a paper towel-lined plate to drain briefly.

    8. 8

      Serve warm with lemon wedges.