Quick and easy jalapeno tuna fritters are the perfect lunch prep for the week! Toss them over a salad, or serve them with an easy dill yogurt sauce for a delicious balanced meal.
Jalapeno Tuna Fritters
Canned tuna is one of my pantry staples since it’s an easy source of protein during the week. Normally I like to flake it over a salad, but when I have a little extra time I love throwing together these Jalapeno Tuna Fritters.
These patties are protein packed and filled with flavor, and are delicious as a snack during the day.
Tuna fritters are a great make-ahead option for busy weeks. You can even serve them as an appetizer for when you have guests over.
When I have a ton of recipes to test, I love having quick, nourishing foods that are ready to eat in the fridge to simplify my meals. I’ll usually throw one or two of these patties over a large salad and call it lunch! They’re so simple to make, and easily customizable.
What you’ll need to made these jalapeno tuna patties:
- canned tuna- I prefer mine in water, and usually go for solid white albacore tuna
- cassava flour- you can use oat flour or all-purpose flour instead, or substitute your favorite breadcrumbs
- eggs
- mayo
- scallions and jalapeno pepper
- fresh parsley
- garlic powder, salt & pepper!
The fresh yogurt dill sauce pairs so well with the spicy burgers. It’s fresh and zesty, and the perfect yogurt dip to serve as a side for veggies too!
This recipe is quick and easy, and truly the perfect work week lunch. You guys are going to love it!
Other make ahead recipes to try:
Easy Pasta Salad
Black Bean and Veggie Burritos
Spinach & White Bean Burgers
Broccoli Cheddar Egg Muffins
Jalapeno Tuna Fritters
Ingredients
- 2 cans tuna in water, drained (10 oz)
- 2 scallions, chopped
- 1 jalapeno, chopped
- 1/4 red onion, chopped
- 1 egg
- 2 tbsp mayo
- 1/3 cup cassava flour, or substitute oat or all-purpose flour
- 1/4 cup parsley, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil, to pan fry
Yogurt Dill Sauce
- 1/3 cup Greek yogurt
- 1 clove garlic, crushed
- 1 tbsp fresh chopped dill
- 1 tbsp lemon juice
- Pinch salt
- Olive oil, to top
Directions
- Flake the tuna in a large bowl then add in the egg, mayo, scallions, onion, jalapeno and spices. Mix until well combined.
- Add in the cassava flour and mix well.
- Heat a large skillet with 1-2 tbsp of oil on medium heat. Form about 5 patties with the tuna mixture, squeezing them well between your palms.
- Pan-fry each side for about 3 minutes, then flip and cook for an additional 1-2 minutes. Alternatively, you can bake them on 375 F for 15 minutes, flipping halfway.
- While the tuna fritters cook, combine the yogurt dill sauce together in a bowl. Drizzle olive oil over the top before serving.
- Serve fresh over your tuna fritters. Leftovers will stay fresh in the fridge for up to 4 days.
Can this be made ahead of time (no frying/baking) then freeze?
Hey Stephanie, I would recommend baking them then freezing them for best results. You can defrost slightly then reheat them in the oven or on a skillet before serving.
Great recipe. Very easy. A little time consuming since you’re cutting up ingredients but end result was yummy! Liked the dipping sauce as well. I followed this exactly & it was delish!
I’m so glad you enjoyed them, Karyn!
I am newly diagnosed with an egg allergy,; what can I substitute here?
I haven’t tested any subs, but you may be able to use a flax egg instead (1 tbsp flax seed + 2 1/2 tbsp of water). Otherwise those cartoned egg replacers should work!