Ingredients:

  • 2 cans (10 oz / 285g) tuna in water, drained thoroughly
  • 1 large (50g) egg, beaten
  • 1/4 cup (15g) red onion, finely minced
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tsp (5g) lemon zest
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Combine the drained tuna, beaten egg, minced onion, Dijon mustard, parsley, lemon zest, salt, and pepper in a bowl.
  2. Gently fold in the panko breadcrumbs and mix until a homogeneous paste forms, taking care not to overwork the tuna.
  3. Divide the mixture into 8 equal portions and shape them into disks approximately 1 inch thick.
  4. Place the patties on a parchment-lined baking sheet and refrigerate for 20 minutes to stabilize.
  5. Heat olive oil and butter in a 10-inch cast iron skillet over medium-high heat until the butter foams and browns.
  6. Gently place the chilled patties in the pan and sear for 3–4 minutes per side without moving them, until a deep gold crust forms.