Crispy Tuna Patties in 25 Minutes

Instructions:

1. Drain the tuna cans using a fine-mesh strainer, pressing firmly with a spoon to remove every drop of excess water.
2. In a large mixing bowl, whisk the egg, lemon juice, and Dijon mustard until smooth.
3. Stir in the Panko breadcrumbs, green onion, parsley, garlic powder, salt, and pepper.
4. Gently fold in the drained tuna. Mix only until combined; avoid over-working the mixture to prevent the patties from becoming dense.
5. Divide the mixture into 5 equal portions and gently shape each portion into a patty about 3/4 inch (2cm) thick.
6. Heat the olive oil in a skillet over medium heat until it shimmers.
7. Carefully place the patties in the pan and fry for 3–4 minutes per side until a deep mahogany-colored crust forms.
8. Transfer to a plate lined with paper towels for 1 minute to remove any surface oil.