My Top Picks Meatless

Tuna Patties with Lemon Garlic Aioli II

Source: Taste of Home

Pairs well with my Lemon Rice and Sugar Snap Peas with Lemon

Ingredients

  • 2 Tbls. butter
  • 3 Tbls. unbleached all-purpose white flour
  • 1 c. evaporated milk (I use low fat 2%)
  • 1 pouch (6.4 oz.) light tuna in water
  • 1/3 c. plus 1/2 c. dry bread crumbs, divided
  • 1 green onion, finely chopped
  • 2 Tbls. fresh lemon juice
  • 1/2 t. salt
  • 1/4 t. coarse pepper
  • Canola oil for frying

Lemon Garlic Aioli

  • 1/2 c. low fat mayo with olive oil (we use Hellman's)
  • 1 t. minced garlic
  • 1 t. fresh lemon juice
  • 1/4 t. sugar
  • 1/2 t. salt
  • few dashes of hot sauce (Sriracha)
  • lemon wedges, optional

Instructions

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2-3 minutes. Remove from heat. Transfer to a small bowl and let cool.

Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes, ideally a few hours.

Place remaining 1/2 cup bread crumbs in a shallow bowl or tray. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat.

In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels.

Serve with Lemon Garlic Aioli, if desired. Or just squeeze fresh lemon juice from wedges over patties whichever you prefer.

NOTE: Makes 6