These patties are tasty with or without the yogurt sauce. The sauce adds a creamy texture to the patties; they are crispier without the sauce. Each serving of sauce adds 75 mg. of sodium, for a total of 296 mg. of sodium per serving.

2 servings; 221 mg. sodium per serving

6 oz. no salt added canned tuna in spring water, drained and broken into small pieces
2 Tablespoons low sodium breadcrumbs
4 green onions, chopped
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon all-purpose white flour
1 Tablespoon healthy oil
Yogurt Dill Sauce (see below)

Prep. Instructions

1. Combine tuna with the next 7 ingredients; mix well.
2. Form tuna mixture into four (1/4 cup each) patties. Put on a plate and into the refrigerator for 15 minutes to set.

Cooking Instructions

1. Heat oil in a 9 inch skillet over medium low heat.

2. With a spatula, place tuna patties into the skillet. Cook for 5-6 minutes, until lightly browned.

3. Turn patties over and cook on the second side for 5-6 minutes more until lightly browned. Serve.

Yogurt Dill Sauce

2 Tablespoons low fat or non fat yogurt
2 Tablespoons lower sodium mayonnaise
1/2 teaspoon dried dill weed

Combine ingredients in a bowl. Stir well. Refrigerate while making the tuna patties

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds