Ingredients:

  • 2 (5 oz / 142g) cans tuna in water, thoroughly drained
  • 1 large egg, beaten
  • 1/3 cup (40g) panko breadcrumbs
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30g) red onion, finely minced
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. In a large bowl, whisk together the beaten egg, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Stir in the breadcrumbs and let the mixture sit for 2 minutes to allow the crumbs to hydrate.
  2. Fold in the drained tuna, minced onion, and parsley. Mix until just combined, then scoop approximately 2 tbsp (30g) of mixture and shape into 1-inch thick discs.
  3. Heat the oil in a skillet over medium-high heat until shimmering. Sear the patties for 3-4 minutes per side without moving them until a deep mahogany-colored crust develops.