The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 22, 2009
This is not your typical tuna patty. Based on other reviews I decided not to use the parsnips. I would make this again with a little less lemon peel in the sauce.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 11, 2009
Delicious! This is a nice change from boring dinners. I used 1/2 cup pureed carrots + 1/4 cup light mayo instead of the parsnips and used Italian bread crumbs. I doubled the black pepper and added 1/2 tsp garlic powder. Instead of dill sauce, I served this with a super easy tangy/spicy sauce (mix equal parts lemon juice with Tabasco sauce).
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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 26, 2009
Great recipe! substitutes: celery for onion carrots for parsnips added: walnuts dill sauce added: skim milk, pepper, mustard overall this was a great recipe! I've never made tuna patties before and they were a real hit for my family. I served them with cucumber salad and toasted bread with cheese. Definitely will become a staple!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 23, 2009
Dudes this is awesome. I've never had tuna patties before so was kind of skeptical, but I have to give this five stars for what I thought was a strong and great flavor for a really really quick and easy, as well as economical meal. I used regular onion, no parsnips or lemon zest (didnt have), and it was still so good. I just kind of eyeballed the onion and fresh dill, too, and it came out fine, so I think this would be a really forgiving recipe. Definately will make again. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 16, 2009
these were delicious! i had to substitute potato for the parsnips. i served these over spring greens and thinned the sauce with some milk to make it more like a salad dressing. what a great way to make canned tuna more interesting!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 5, 2009
These were so good, and moist. The dill sauce was too mayonnaise-y, so I added a few dollops of plain yogurt and it was a perfect balance! I've been craving them since I made them!
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Cooking Level: Beginning

Home Town: Wheatland, Wyoming, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 10, 2009
Wow! I'm so glad I tried this! I love how breezy it is, and that it uses everyday pantry ingredients. I didn't use parsnips and used white onion instead of green but otherwise followed recipe pretty closely. I'll be making this very often!
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 6, 2008
I actually didn't used the parsnips, lemon jiuce, and lemon peel but did add about 1/4 c. mayonaise and they turned out great. I also used italian style bread crumbs which gave them some added flavor. They were gone in miuntes and will now be a regular in our monthly menus!
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Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 12, 2008
Tasted great. I used smashed potato instead of the parsnips. Didn't have the patience to collect the 1 1/2 teaspoon lemon rind, but I did my best. I also cooked on the stove half the time, and stuck it in an oven for 10 minutes at 300 degrees while I was waiting for everything else to finish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 14, 2008
Absolutely delicious! Thank you for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 5, 2008
This was so good! I didnt have parsnips, but still followed the recipe, plus added basil, parsely, and garlic. I also used 12 oz of tuna and was still able to make four good sized patties. My fiance loved it! I served it with a nice salad with some homemade dressing. So good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 10, 2008
Made them just as the recipe said. No one believed there was parsnips in the patties and thought they were delicious. The sauce is also very good.
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 17, 2008
Great! A snap to prepare and my family gobbled them up. I didn't do the parsnips or the lemon peel as I didn't have either and they were great anyway.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 21, 2007
I've made this recipes tons of times. I love it. I found the parsnips to be too time consuming and didn't add much to the recipe so I began omitting them. Quick and easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 20, 2007
These were quite easy to handle and make. My 11 year old really doesn't like "fish tasting" things and the parsnips helped hide that.
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Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 8, 2007
These patties were delicious! Maybe i'd bake them next time instead of frying. but good nonetheless. i used potato instead of parsnips. the dill sauce was great too with it. a keeper!
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Home Town: Thornhill, Ontario, Canada

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