Ingredients:

  • 2 (5 oz / 142g) cans solid white tuna in water, drained and pressed dry
  • 1 large egg (50g)
  • 1/3 cup (30g) Panko breadcrumbs
  • 2 tbsp (30g) mayonnaise or Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1/4 cup (15g) finely diced celery
  • 2 tbsp (10g) minced green onions
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (60g) mayonnaise
  • 1 tsp (5g) capers, chopped
  • 1 tsp (5ml) lemon juice
  • 1 pinch (0.5g) paprika

Instructions:

  1. Place drained tuna in a fine-mesh strainer and press firmly with a spoon to remove every drop of excess liquid.
  2. In a large bowl, whisk the egg, mayonnaise, Dijon mustard, and lemon juice until smooth.
  3. Fold in the dried tuna, diced celery, green onions, garlic powder, salt, and pepper.
  4. Stir in the Panko breadcrumbs and let the mixture sit for 5 minutes to allow the Panko to hydrate.
  5. Divide the mixture into 4 equal portions (roughly 1/3 cup each).
  6. Gently roll into balls and press down into patties about 3/4 inch thick.
  7. Optional: Place the formed patties in the fridge for 15 minutes to firm up the proteins.
  8. Preheat the air fryer to 400°F (200°C).
  9. Arrange the patties in the air fryer basket and cook until golden brown and crisp.
  10. Combine the tartar sauce ingredients: mayonnaise, chopped capers, lemon juice, and paprika; mix until smooth.