Tuna Patties with Dipping Sauce

This is a recipe for tasty tuna appetizers that make ~6 patties and a dipping sauce. This recipe was inspired from a famous Gordon Ramsey and has the appeal of gluten free. Most of the ingredients you can find at any grocery store, except for the Kaffir lime leaves that Ramsay calls for, but I substitute lime zest. I also substitute New Mexico roasted green chile for red chili, but it’s chef’s choice.

Ingredients

• 1 lb tuna, ~ 4 cans of oil packed tuna – drained and flaked
• 6 cans Water Chestnuts – drained and thinly sliced
• 3 Green onions – sliced
• 2 Eggs – lightly beaten
• 1″ shoot of fresh Ginger – peeled and grated
• 3 TBL Cilantro – chopped fine
• 3 TBL Roasted Green Chile – chopped fine
• 2 TBL Olive oil
• 2 tsp Thai Fish Sauce – can use soy sauce if in a bind
• 1 Lime Zest
• Kosher salt and black pepper to taste
• Dipping Sauce
  • 2 TBL Thai Fish Sauce
  • 1 TBL Rice vinegar
  • 2 TBL Cilantro – chopped
  • 1 tsp sugar
  • Juice from zested lime

Process

1. Mise en Place: measure and prepare your ingredients prior to starting.
2. Make the dipping sause
   1. Dissolve sugar in the rice vinegar
   2. Mix in the fish sauce and lime juice
   3. Stir in cilantro and set aside.
3. Drain the tuna and flake with a fork into large bowl.
4. Add chopped chestnuts and sliced green onions.
5. Grate ginger into bowl.
6. Add cilantro, lime zest and chiles. Season with S&P.
7. Add fish sauce and beaten eggs.
8. Use your hands to mix all the ingredients together.
9. Make Patties
   1. Shape mixture into ~6 golf ball size balls squeezing out moisture.
   2. Gently flatten in to ~3/4″ patties and set aside.
10. Heat skillet on Med. Once warm, add olive oil and let warm.
11. Place patties in pan and cook for ~1-2 mins per side.*
12. Place on plate and drizzle with dipping sauce.
13. Serve on circular plate with sauce in small bowl in center.

*Note: Do not overcook, the ingredients are already cooked, all you want to do is get a light crust on both sides and warm the patties.