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Grilled Island Tuna Patties with Fresh Mango Chutney and miniature brioche buns

Grilled Island Tuna Patties

  • Author: The Southern Spoonful
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 patties 1x


Grilled Island Tuna Patties are a simple and healthy dish that transforms Wild Ahi Yellowfin Tuna into a delectable dish.


Units Scale
  • 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
  • 12 Tablespoons of Avocado oil
  • Buns (optional)


  1. 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.
  2. 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.
  3. 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.
  4. Serve the hot tuna patties on your favorite bun. We use Brioche buns.
  5. Put a large spoonful of the mango chutney on a bun or drizzle on top of the patties if not using a bun.