Ingredients:

  • 2 (5 oz / 142 g) cans tuna, drained thoroughly
  • 1/2 cup (60 g) Panko breadcrumbs
  • 1 large (50 g) egg, beaten
  • 2 tbsp (30 g) mayonnaise
  • 1 tbsp (15 g) Dijon mustard
  • 1 clove (5 g) garlic, minced
  • 2 tbsp (8 g) fresh parsley, finely chopped
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (1 g) black pepper
  • 1 tbsp (15 ml) olive oil

Instructions:

  1. Place the drained tuna in a medium bowl and use a fork to flake the tuna until no large chunks remain.
  2. Add the beaten egg, mayonnaise, and Dijon mustard to the tuna. Stir until evenly coated.
  3. Stir in the minced garlic, chopped parsley, salt, and pepper.
  4. Fold in the Panko breadcrumbs, mixing gently until just combined to avoid making the patties dense.
  5. Divide the mixture into 5 equal portions.
  6. Roll each portion into a ball, then gently press down to form a patty about 3/4 inch (2 cm) thick.
  7. Add olive oil to a non-stick skillet over medium heat and wait until the oil shimmers.
  8. Carefully place patties in the pan and sear until golden-brown on both sides.