Ingredients:

  • 2 (5 oz / 142g) cans of tuna, packed in water or olive oil, drained very well
  • 1/3 cup (80ml) full-fat mayonnaise
  • 1/4 cup (60ml) finely diced celery
  • 2 tablespoons finely minced red onion
  • 1 cup (115g) sharp cheddar cheese, grated
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) plain/Panko breadcrumbs
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Freshly ground black pepper and a pinch of salt
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons unsalted butter OR neutral high-heat oil for cooking

Instructions:

  1. Ensure the tuna is thoroughly drained—press out any excess liquid using the back of a spoon or a sieve. Place in the large mixing bowl.
  2. Add the mayonnaise, Dijon mustard, and lightly beaten egg to the tuna. Mix gently until just combined.
  3. Fold in the diced celery, minced red onion, grated cheddar cheese, breadcrumbs, smoked paprika, parsley, and black pepper.
  4. Using lightly dampened hands, mix everything until it holds together, avoiding overmixing. The mixture should be moist but easily shaped.
  5. Divide the mixture into 8 equal portions. Gently form each portion into a uniform patty, about 1/2 inch (1.25 cm) thick.
  6. Place the skillet over medium heat. Add the butter/oil and allow it to melt until the foam subsides and the butter begins to sizzle gently.
  7. Carefully place the patties into the hot pan, ensuring they are not overcrowded. Cook for 5–7 minutes per side.
  8. Flip only once, ensuring a deep golden-brown, crisp exterior.
  9. Remove the patties from the heat and place them on a wire rack or a plate lined with kitchen paper to drain any excess fat. Serve immediately.