Styling and photography by Hudi Greenberger

Tuna Patties with Tartar Sauce

These tuna patties are reminiscent of the ones my grandmother Bubby Mitnick, a”h, used to make for us when we were kids. She would mash the tuna by hand (gasp! Her hands were very clean!) until it was “gut gemeshed,” as she would say. No, she didn’t use Dijon mustard, almond flour, or parsley, and hers were fried, but each patty was infused with her endless love and devotion to her family, which we felt in our hearts and tummies!

Yields 9 patties

• 1 medium sweet potato
• 2 cans tuna (can be dark tuna), in water
• 2 Tbsp mayonnaise (low fat is fine)
• 1 tsp Dijon mustard
• ‎⅓ cup almond flour
• 1 small onion or shallot, diced
• 1 Tbsp lemon juice
• 1 Tbsp water (can be from the tuna can)
• 2 large cubes frozen garlic, defrosted
• salt and pepper, to taste
• a few drops hot sauce
• 1 egg
• 1½ Tbsp Parmesan cheese, optional but recommended (for those who eat fish and milk together)
• olive oil, for drizzling

Tartar Sauce

• ¼ cup light mayonnaise
• ¼ cup plain yogurt
• 2 small sour pickles, diced
• 1½ Tbsp shallot, diced
• ¾ tsp lemon juice
• 1 tsp honey
• 1 tsp fresh dill, finely diced (leaves only)
• salt and black pepper, to taste

Microwave sweet potato for a few minutes until soft, then peel and mash. Mash the tuna together with the mayo. Add sweet potato, mustard, almond flour, onion, lemon juice, water, garlic, salt, pepper, and hot sauce. Taste mixture before adding egg and adjust seasoning if desired.

Add egg and Parmesan cheese and mix together well. Place in fridge, covered, for one hour. (This way the patties will hold together well.)

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and drizzle with olive oil.

Form tuna mixture into patties. Drizzle tops of patties with olive oil. Place in oven and bake for 10 minutes. Remove pan from oven. Flip over gently and return to oven for an additional 10 minutes. Two minutes before the end, raise oven temperature to 400°F (200°C) so the patties turn golden brown.

Meanwhile, whisk together tartar sauce ingredients in a medium-sized bowl. Taste and adjust seasoning, if desired.

Serve tuna patties warm with tartar sauce.

Note: The tartar sauce stays fresh in the fridge for at least a week. We drizzled the leftovers over salad and loved it.

(Originally featured in Family Table, Issue 723)