Grilled Island Tuna Patties with Mango Chutney is a unique take on the wholesome goodness of Tuna. This simple and healthy dish transforms Wild Ahi Yellowfin Tuna into a delectable Tuna patty, sometimes called a Tuna cake or Tuna burger, bursting with flavor and nutrients.
Whether you are a seafood enthusiast or looking for an exciting new dish, our Grilled Island Tuna Patties with Mango Chutney are the dish for you.
This post is sponsored by Safe Catch.
Ingredients to Make Grilled Ahi Tuna Patties
- Safe Catch Wild Ahi Yellowfin Tuna
- Avocado Mayonnaise – We use Primal Kitchen Avocado Oil Mayonnaise
- Lemon Juice – We use Italian Volcano Organic Lemon Juice
- Grated Lemon Peel
- Cajun Seasoning – We make our own Healthy Cajun Seasoning
- Sliced Green Onions
- Panko Bread Crumbs
- Olive Oil
- Avocado Oil
Ingredients to Make Mango Chutney
- Apple Cider Vinegar
- Brown Sugar
- White Sugar
- Red Bell Pepper
- Red Onion
- Cubed Mango
Tips for Preparing Grilled Island Tuna Patties
- Choose High-Quality Canned Ahi Tuna: We always use Safe Catch because it is the only brand that mercury tests all of its Tuna and is always wild and sustainably caught. Safe Catch Wild Ahi Tuna is packed with protein – 3 ounces contain 26 grams of protein.
- Use a Mold to Shape the Tuna Patties: We recommend an egg ring to create perfectly shaped patties.
- Refrigerate the Tuna Patties: Refrigerating the shaped patties before grilling helps hold the shape and creates a more effortless grilling experience.
- Grilling Time: Carefully monitor your grilling time, as grilled tuna patties cook quickly.
- Serve Immediately: Enjoy this entrée straight off the grill for the freshest flavor.
What to Serve with this Dish
This dish can be enjoyed on a bun or as an entrée. If you are enjoying the patties on a bun, we suggest:
- Slider Bun: We like serving our patties on a Brioche Roll for added flavor.
- Mango Chutney: The mango in our homemade mango Chutney brings out the flavors of the fish and adds a touch of sweetness, creating the perfect balance between savory and sweet. You can also purchase your favorite Chutney at the store if you prefer not to make your own.
- Spinach Leaves: Fresh greens add a crisp texture and added nutrients to this dish.
How to Freeze Tuna Patties
Freeze leftover patties on a cookie sheet for 24 hours. Once completely frozen, store in a freezer-safe storage bag or container.
When you are ready to enjoy your frozen tuna patties, place the patties on a plate, uncovered, in the refrigerator for 2-3 hours. Reheat the patties in the microwave or on the stovetop.
More Tuna Recipes
Whether you are looking for a simple weeknight dinner or a simple and delicious seafood dish, this recipe is the one for you.Print
Grilled Island Tuna Patties are a simple and healthy dish that transforms Wild Ahi Yellowfin Tuna into a delectable dish.
- 2 cans Safe Catch Ahi Yellowfin Tuna
- 1/2 cup of Avocado mayonnaise
- 1 Tablespoon of lemon juice (freshly squeezed or bottled)
- 1 teaspoon of grated lemon peel
- 1/2 to 1 Tablespoon of Cajun seasoning
- 1 bunch (about 1 cup) of thinly sliced green onions
- 1 cup of plain panko breadcrumbs
- 1 Tablespoon of Olive oil
- 1–2 Tablespoons of Avocado oil
- Buns (optional)
- Empty two cans of Safe Catch Wild Ahi Yellowfin Tuna into a large bowl (do not drain). Use a large spoon to break up the Tuna and thoroughly mix the Tuna and liquid together until well combined. Add the mayonnaise, and blend into the Tuna until well combined. Add the remaining ingredients except the Avocado oil, stirring until mixed thoroughly.
- Place a piece of wax paper on a large cookie sheet, covering the entire cookie sheet with the wax paper. Using an egg ring to shape your patties, place the egg ring on the cookie sheet, place the contents of the Tuna into the mold, and pack down the Tuna mixture (approximately 5 Tablespoons of the Tuna mixture). Repeat the process until all the patties’ content has been shaped. (Optional): If you have time, place your patties in the refrigerator for about an hour to help them maintain their shape while grilling.
- Place a cast iron skillet on a stove or outdoor grill. Drizzle the pan with Avocado oil, covering the entire pan. Leave the pan to heat up for 5-7 minutes, until the grill temperature reaches 350 – 375 F. Place the patties on the pan, leaving enough space between the patties to flip them with a heat-safe spatula. Flip the patties in about 5 – 7 minutes. Allow both sides to turn a golden brown before flipping.
- Serve the hot tuna patties on your favorite bun. We use Brioche buns.
- Put a large spoonful of the mango chutney on a bun or drizzle on top of the patties if not using a bun.
Mango Chutney adds a burst of flavor to dishes with its combination of ripe Mangoes, sugar, vinegar, onion, bell pepper, and garlic.
- 1 cup of apple cider vinegar
- 1 cup of loosely packed brown sugar
- 1/2 cup of white sugar
- 1 red bell pepper, seeded and diced
- 3 garlic cloves finely chopped
- 1 medium-sized red onion, finely chopped
- 3 lbs of cubed mango, fresh or frozen
- In a medium-sized pot, combine vinegar and both sugars and bring to a boil over medium heat, stirring until the sugars have dissolved into the vinegar.
- Add the red bell pepper, garlic cloves, and onion, and simmer for 15 minutes.
- Add the mango, and simmer for an additional 10 minutes or until slightly thickened.
- Continue to simmer until the desired consistency is achieved.
This recipe will make approximately 48 ounces of Chutney. You can use leftovers on grilled chicken or white fish. Cut this recipe in half if you don’t want leftovers.