Ingredients:

  • 2 cans (5 oz / 142 g each) canned tuna in water, well-drained
  • 1 large (50 g) egg, lightly beaten
  • 1/2 cup (60 g) panko breadcrumbs
  • 2 tbsp (30 g) mayonnaise
  • 1 tbsp (15 g) Dijon mustard
  • 1 tbsp (15 g) fresh parsley, finely chopped
  • 1 tsp (5 g) lemon zest
  • 1/2 tsp (2.5 g) garlic powder
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (14 g) unsalted butter
  • 1/2 cup (115 g) mayonnaise
  • 2 tbsp (30 g) capers, minced
  • 2 tbsp (30 g) dill pickles, finely diced
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2 g) fresh dill, chopped
  • 1/4 tsp (1 g) paprika

Instructions:

  1. In a large bowl, flake the drained tuna with a fork. Fold in the beaten egg, panko, 2 tbsp mayonnaise, mustard, parsley, lemon zest, garlic powder, salt, and pepper. Mix gently until combined and form into 4 equal-sized discs, roughly 1 inch thick.
  2. Place the formed patties in the refrigerator for 15 minutes to allow the binders to hydrate and set, ensuring they do not crumble during cooking.
  3. Heat olive oil and butter in a skillet over medium-high heat until the butter foams. Cook patties undisturbed for 3 to 4 minutes per side until a deep mahogany-colored crust forms.
  4. While patties are searing, combine 1/2 cup mayonnaise, minced capers, diced pickles, lemon juice, fresh dill, and paprika in a small bowl. Stir until smooth.