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Tuna Patty

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Ortiz Tuna Patty

Golden, crisp & full of flavour. Our Ortiz Yellow Fin Tuna patties are the perfect balance of fresh herbs, with the bite of SJ Dijon Mustard and a crunchy panko coating. Serve with baby cos lettuce, Tracklements Tartare Sauce & a side of BRETS Salt & Vinegar chips for the ultimate upgrade.
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Course Appetisers, Brunch, Side Dish

Ingredients
  

Tuna Patties - (makes 6 medium or 4 large)

  • 220g Ortiz Yellowfin Tuna (1 jar, oil drained)
  • 2 tsp SIMON JOHNSON Dijon Mustard
  • 1 tbsp SIMON JOHNSON Salted Capers, rinsed & chopped
  • 1 ½ cups panko breadcrumbs, plus extra to coat the patties
  • 2 Kangaroo Island eggs
  • 2 tbsp plain flour
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh chervil, chopped
  • extra virgin olive oil, to pan fry

To Serve

  • bread rolls
  • Lescure Demi Sel Butter
  • baby cos lettuce leaves
  • sliced red onion
  • Tracklements Creamy Tartare Sauce
  • BRETS Salt & Vinegar Crisps
  • lemon wedges

Instructions
 

Tuna Patties

  • In a large mixing bowl add the tuna, mustard, capers, panko breadcrumbs, chives and flour. Add the eggs and stir until the mixture holds together.
  • Shape tuna mixture into patties. Add extra panko crumbs and chervil to a shallow tray and lightly coat each patty.
  • Heat olive oil in a frying pan over medium heat. Cook patties 3–4 minutes each side, until golden and crisp.

To Serve

  • Butter each roll, add a dollop of tartare sauce along with some lettuce leaves and sliced red onion.
  • Serve with lemon wedges and salt & vinegar chips on the side.
Keyword #dinner, Easy Recipes, fish, lunch, Tuna

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