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Savory Fresh Tuna Patties with Avocado, Cucumber, and Jicama

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 -10 patties
Author Stephanie Chavez


For the Tuna Patties

  • 12 ounces fresh tuna, minced (about 1 1/2 cups)
  • 2 tablespoons scallions, minced
  • 1/4 cup cilantro, minced
  • 2 teaspoons ginger, finely chopped
  • 1 1/2 cups cremini mushrooms, minced
  • 1 large egg
  • 2 teaspoons soy sauce
  • 1 teaspoon kosher salt
  • Pepper (optional)
  • 1 1/2 tablespoons sesame oil divided.

For the Jicama Cucumber Salad

  • 1 large cucumber, peeled, seeded and diced
  • 3 cups jicama, peeled and diced
  • 1 large lime, juiced (about 2 tablespoons)
  • 1-2 tablespoons mint leaves, minced
  • salt to taste


  1. Preparing the tuna patties: Mince the tuna steaks and all the ingredients for the patties and mix them well in a large bowl. You can also cut the tuna into big chunks and use a food processor to get them minced to a finer or more ground texture.Pulse two or three times, then add remaining prepared ingredients, pulse again until it is well combined. Cover the bowl and place it in the fridge while you prep the guacamole spread and salad.
  2. For the jicama and cucumber salad: First remove the skin off the jicama with a knife and cut it into 1/4 inch thick slices. Cut the slices into strips, then dice the strips. Add them to a large bowl. Peel the cucumber, slice it in half lengthwise, and remove the seeds by scraping them off with the tip of a spoon. Slice and dice them and put ‘em with the jicama. Mince the mint leaves and add about 1 tablespoon to the bowl as well. Juice the entire lime and mix about 1 tablespoon into the bowl with jicama, cucumber, and mint. Add kosher salt to your liking. Cover and set aside in the fridge.
  3. For the guacamole spread: Mash together two peeled and diced avocados with a little lime juice and salt to taste. Cover and set aside in the fridge.
  4. Cooking the tuna patties: Heat a large non-stick pan on medium heat and add about half of the sesame oil. Add a small pinch of the tuna mixture to the pan to see if the oil is hot enough. If it gives off a light sizzle, it’s ready. If it starts to smoke right away, it's too hot. Adjust the heat accordingly. Use a 1/4 cup sized measuring cup to measure each patty. Gently roll them into a ball then flatten them slightly and cook them for about a minute and a half on each side. Cook them in small batches of three or four at a time, placing them on a large plate as you go. After cooking the second batch, use the remaining sesame oil if needed.
  5. Serving suggestions: Serve them alone with the avocado spread and jicama salad, with a serving of steamed white rice, or enjoy them as tuna burgers.