Ingredients:

  • 2 cans (10 oz / 285g) canned tuna in water, drained
  • 1 large egg (50g), beaten
  • 1/2 cup (50g) panko breadcrumbs
  • 1 tbsp (6g) lemon zest
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tsp (5g) Dijon mustard
  • 2 tbsp (30ml) extra virgin olive oil

Instructions:

  1. Drain the tuna using a fine-mesh strainer, pressing down with a spoon to remove every drop of excess moisture.
  2. In a large mixing bowl, combine the drained tuna, beaten egg, panko, lemon zest, lemon juice, minced garlic, parsley, and Dijon mustard. Stir gently until the ingredients are just incorporated.
  3. Divide the mixture into 4 equal portions and gently shape each into a patty approximately 1 inch (2.5cm) thick, pressing the edges for a uniform disc.
  4. Heat the olive oil in a skillet over medium-high heat until it shimmers.
  5. Place the patties in the pan and sear for 3–4 minutes per side without moving them, until a mahogany-colored crust forms. Flip only once.