Passover Tuna Gefilte Fish
Celebrate Passover with a modern twist on a timeless classic—Passover Tuna Gefilte Fish. This lighter take on traditional gefilte fish swaps ground fish for flaky canned tuna, combined with matzo meal, grated onion, and a touch of sugar for balance. Simmered gently with sliced carrots, these delicate, oval-shaped patties are infused with comforting flavors while staying perfectly moist. Quick to prepare and easy to serve, this dish offers a fuss-free alternative that’s perfect for your seder table or any Passover meal. Garnish with fresh dill for a pop of color and freshness and enjoy it chilled for a refreshing, elegant appetizer. Whether paired with beet relish or served on its own, this recipe is an approachable upgrade to your holiday menu.
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Recipe Information
Ingredients
- 15 ounces Canned tuna (packed in water)
- 0.5 cups Matzo meal
- 2 pieces Large eggs
- 0.25 cups Grated onion
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Sugar
- 1.5 cups Cold water
- 1 cups Sliced carrots
- 2 tablespoons Fresh dill (optional, for garnish)
Instructions
Drain the canned tuna thoroughly and transfer it to a large mixing bowl. Use a fork to flake the tuna into small pieces.
Add the matzo meal, eggs, grated onion, salt, ground black pepper, and sugar to the tuna. Mix well until all ingredients are fully combined into a uniform mixture.
Using your hands, shape the tuna mixture into oval-shaped patties, about 2-3 inches in length. You should have about 8-10 patties in total.
In a large pot, bring 1.5 cups of cold water to a simmer over medium heat. Add the sliced carrots to the pot.
Once the water is simmering, carefully lower the tuna patties into the pot. The patties should be mostly submerged in the water. If necessary, add a bit more water to cover them.
Reduce the heat to low, cover the pot with a lid, and let the patties simmer gently for 40 minutes. Avoid boiling, as it may cause the patties to fall apart.
After 40 minutes, carefully remove the patties from the pot using a slotted spoon and arrange them on a serving platter. Let them cool to room temperature.
Garnish with fresh dill and serve chilled with the sliced carrots from the pot as a decorative touch. Optionally, pair with horseradish sauce or beet relish for added flavor.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.3 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
