Tuna Melt Fritters with Cucumber Mixed Greens & Lemony Yogurt Sauce
Adapted from a Mealime recipe. All the comfort of a tuna melt, reworked into crispy golden fritters — served with a bright cucumber salad and a lemony yogurt sauce for dipping. A proper lunch that comes together in forty minutes.
Ingredients
Fritters
- 4 (170 g) cans chunk light tuna in water
- ⅔ block (227 g) cheddar cheese
- 2 eggs
- ⅓ cup avocado oil mayonnaise
- ⅓ cup almond meal/flour
- 2 shallots
- 1 tbsp chili-garlic sauce
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil (for frying)
Shared (divided)
- 4 cloves garlic
- 1 small bunch Italian (flat-leaf) parsley
Yogurt Sauce & Salad
- 1 cup plain Greek yogurt
- 1 lemon
- ¼ tsp salt
- ¼ tsp black pepper
- 4 tsp extra virgin olive oil (for the dressing)
- 1 English cucumber
- 1 (142 g) pkg spring mix (mixed greens)
Method
- 1
Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
- 2
Shave the parsley leaves off the stems; discard the stems and mince the leaves. Divide between a medium and a small bowl.
- 3
Peel and mince the garlic. Divide between the bowls. (Set the small bowl aside for later use.)
- 4
Peel and mince the shallots. Add to the medium bowl.
- 5
Drain the tuna, add to the medium bowl, and flake with a fork.
- 6
Coarsely grate the cheese. Add to the bowl along with the eggs, mayo, almond flour, chili-garlic sauce, salt, and pepper. Stir to combine the fritter mixture.
- 7
Using a ¼-cup measure, form the tuna mixture into ½-inch thick fritters and place on a large plate.
- 8
Preheat a large skillet over medium heat.
- 9
Once the skillet is hot, add the 2 tbsp olive oil and swirl to coat the bottom. Working in batches if necessary, add the fritters and pan-fry until golden and cooked through, 3–4 minutes per side. Return to the plate.
- 10
Meanwhile, zest and juice the lemon into the small bowl with the parsley and garlic. Add the yogurt, salt, and pepper, then stir to combine the yogurt sauce.
- 11
Transfer ⅓ of the yogurt sauce to a clean medium bowl, add the 4 tsp olive oil, and whisk to combine the dressing. (Reserve the remaining yogurt sauce for serving.)
- 12
Trim and medium-dice the cucumber. Add to the bowl with the dressing, along with the mixed greens, and toss to combine the salad.
- 13
Divide the fritters and salad between plates. Serve with the remaining yogurt sauce on the side for dipping. Enjoy!
Notes
Chill the fritter mixture for 10 minutes before shaping if it feels loose — it makes the patties easier to form and helps them hold together in the pan.