Sri Lankan Spiced Tuna Patties with Fresh Herb Chutney

Name: Sri Lankan Spiced Tuna Patties with Fresh Herb Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 450 g canned tuna in water, drained and flaked; 1 small onion, finely diced (about 70 g); 2 garlic cloves, minced; 1 tsp grated fresh ginger; 1 green chili, finely chopped (adjust to taste); 1 tsp Sri Lankan curry powder; 1/2 tsp turmeric powder; 1/2 tsp black mustard seeds; 1 large egg, beaten; 40 g chickpea flour (besan); 15 g fresh coriander leaves, chopped; 10 g fresh curry leaves, chopped; 2 tbsp coconut oil (for shallow frying); For herb chutney:; 30 g fresh coriander leaves; 15 g fresh mint leaves; 1 small green chili, deseeded; 1 tbsp lime juice; 1/4 tsp salt; 1 tbsp water

These shallow-fried tuna patties combine aromatic Sri Lankan spices and fresh herbs for a vibrant, protein-rich dish with a crisp exterior and herbaceous chutney.

Prep20 minCook15 minTotal35 minServes4Difficultymedium

Method

How to make it

01
In a large bowl, combine flaked tuna, diced onion, minced garlic, grated ginger, chopped green chili, curry powder, turmeric powder, mustard seeds, chopped coriander, and curry leaves.
02
Add the beaten egg and chickpea flour to the tuna mixture and stir thoroughly to combine into a thick batter. Let rest for 5 minutes to allow the chickpea flour to absorb moisture.
03
While the mixture rests, prepare the herb chutney by blending coriander, mint, green chili, lime juice, salt, and water until smooth. Set aside.
04
Heat coconut oil in a wide nonstick skillet over medium heat until shimmering, about 2 minutes.
05
Form the tuna mixture into 8 equal patties, about 7 cm in diameter and 1.5 cm thick.
06
Carefully place the patties in the skillet and cook for 4-5 minutes on each side until golden brown and crisp, flipping gently to avoid breaking. Internal temperature should reach 70°C (160°F).
07
Transfer patties to a paper towel-lined plate to drain excess oil and rest for 2 minutes.
08
Serve the warm tuna patties with a side of fresh herb chutney.

From the editor

Cooking tips

If chickpea flour is unavailable, substitute with fine cornmeal for a different texture but reduce quantity slightly as cornmeal absorbs less moisture.
To test doneness, the patties should hold together firmly and the edges should be crisp and golden-brown before flipping.
Make the herb chutney ahead and store in the refrigerator up to 24 hours for a fresher flavor and easier plating.
Use fresh curry leaves if possible; if not available, substitute with a small pinch of kaffir lime zest for a citrusy aroma.

Published July 1, 2026