Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) Panko breadcrumbs
  • 2 tbsp (30g) Greek yogurt
  • 1 tbsp (15g) fresh parsley, finely chopped
  • 1 tbsp (15g) red onion, minced
  • 1 tsp (5g) lemon zest
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1/4 cup (30g) Panko breadcrumbs
  • 1 tsp (5g) melted butter

Instructions:

  1. Drain the tuna cans thoroughly, using the lid or a strainer to press out every drop of excess water.
  2. In a large bowl, flake the tuna with a fork until no large chunks remain.
  3. Fold in the beaten egg, Greek yogurt, Panko breadcrumbs, minced onion, parsley, lemon zest, lemon juice, and seasonings. Mix until just combined.
  4. Scoop approximately 2 tbsp (30g) of the mixture and gently roll into a ball, then flatten into a disk about 3/4 inch (2cm) thick.
  5. If using the optional coating, lightly press each side of the patty into the Panko and melted butter mixture until evenly coated.
  6. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Place tuna cakes on the sheet and bake for 12–15 minutes, flipping halfway through, until the edges are mahogany-colored and firm.