Ingredients
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1 tablespoon dry dill weed
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1/2 lime, juice of
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1/4 teaspoon pepper
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2 (5 ounce) cans chunk light tuna, drained
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1 (5 ounce) can albacore tuna, not drained
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8 ounces canned mushrooms
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1 large sweet onion, finely chopped
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2 tablespoons sliced black olives, finely chopped
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1 lime, halved
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1/2 teaspoon black pepper
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3 tablespoons celery, finely chopped
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1/4 cup unseasoned breadcrumbs
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2 eggs, well beaten
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2 1/2 tablespoons green peppers, finely chopped
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4 tablespoons dill pickles, finely chopped sliced
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1 cup mayonnaise
Instructions
- Dill Sauce.
- Place in a small bowl the 1 cup of mayonnaise.
- Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
- Refrigerate until Patties are cooked.
- Patties--.
- Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
- Remove sauteed onion and mushrooms and set aside to cool.
- In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
- Add the cooled sauteed onion and mushroom to other ingredients.
- In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
- Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
- Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
- After the patties are nicely brown remove from and serve with the Dill Sauce.