Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained thoroughly
  • 1/4 cup (15g) red onion, finely minced
  • 2 tbsp (10g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tsp (5g) lemon zest
  • 1 large egg, beaten
  • 1/2 cup (60g) Panko breadcrumbs
  • 1 tbsp (15g) Dijon mustard
  • 1/2 tsp (2g) black pepper
  • 1/4 tsp (1.5g) sea salt
  • 1 tbsp (15ml) avocado oil

Instructions:

  1. Drain the tuna using a fine-mesh strainer, pressing down firmly with a spoon to remove all excess water.
  2. In a large mixing bowl, combine the drained tuna, minced onion, parsley, lemon juice, and zest. Stir in the beaten egg and Dijon mustard until the mixture is evenly moistened.
  3. Fold in the Panko breadcrumbs, salt, and black pepper. Mix gently with a spatula and let the mixture sit for 5 minutes to allow the breadcrumbs to hydrate.
  4. Heat the oil in a skillet over medium heat until shimmering. Shape the mixture into 4 equal patties, roughly 1 inch thick.
  5. Sear the patties for 3–4 minutes per side without moving them, until a golden-brown, shattering crust forms. Flip once and cook until golden on both sides.