Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained well
  • 1 large (50g) egg, beaten
  • 1/2 cup (60g) Panko or plain breadcrumbs
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) black pepper
  • 1/2 tsp (2.5g) garlic powder
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 2 tbsp (30ml) neutral oil

Instructions:

  1. Drain the canned tuna using a fine-mesh strainer. Press down firmly with a spoon to remove every drop of excess liquid. Place the dry tuna in a mixing bowl and flake it with a fork until no large chunks remain.
  2. Stir in the beaten egg, breadcrumbs, lemon juice, and seasonings. Mix with a fork or spatula until the mixture is cohesive and holds its shape when pressed. If the mixture feels too wet to form a patty, add one additional tablespoon of breadcrumbs.
  3. Heat the oil in the skillet over medium-high heat until it shimmers. Form the mixture into 4 equal patties, roughly 1 inch thick.
  4. Carefully slide the patties into the pan. Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip once and cook for another 3–4 minutes.