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Learn moreMediterranean Tuna Patties
A delicious twist on falafels - yummy with homemade pita or Naan breads.
Make 1/2 recipe without olives (for Tommy).
Freezes well!
Labels
Patties
Ingredients
- 1/2 cup whole wheat couscous
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 2 cans water-packed flaked tuna, drained each can 6 oz
- 1/4 cup kalamata olives, chopped
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 1/4 cup light mayonnaise
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
Preparation
- In large bowl, combine couscous, lemon juice and cumin. Pour in 1/2 cup (125 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.
- Add tuna, olives, tomatoes, mayonnaise, garlic, eggs, parsley, salt and pepper; toss with fork to combine.
- With wet hands, form into six 3/4-inch (2 cm) thick patties, pressing firmly. Cover and refrigerate for 30 minutes to firm up. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
- In large skillet, heat oil over medium heat; fry patties, turning once, until golden, about 8 minutes.
Lemon Yogurt Sauce
Ingredients
- 1/3 cup Balkan-style plain yogurt Greek works fine
- 3 tablespoons light mayonnaise
- 2 tablespoons lemon juice
- salt pinch
Preparation
- In small bowl, stir together yogurt, mayonnaise, lemon juice and salt.
Assembly
Preparation
- Top bread with sauce, patties (break in half), cucumber, tomato, shredded lettuce, feta cheese, and pickled onions.
Also delicious as a bowl with rice or another grain.