Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna in water, drained very well
  • 1 large (50g) egg, lightly beaten
  • 1/2 cup (60g) panko breadcrumbs
  • 3 tbsp (45g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 2 tbsp (30g) red onion, finely minced
  • 1 tbsp (15g) fresh parsley, chopped
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) lemon zest
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • Cooking spray or oil, as needed

Instructions:

  1. In a large bowl, flake the drained tuna with a fork until no large clumps remain.
  2. Stir in the beaten egg, mayonnaise, mustard, minced onion, and parsley.
  3. Fold in the garlic powder, lemon zest, salt, black pepper, and panko breadcrumbs until the mixture becomes a tacky, cohesive paste.
  4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Divide the mixture into 8 equal portions and shape them into patties roughly 1 inch thick.
  6. Place the patties on the baking sheet and lightly spray the tops with oil to encourage browning.
  7. Bake for 12–15 minutes until the patties are set in the middle and the edges are a deep mahogany-colored gold.
  8. Remove from the oven and let the patties rest for 3 minutes to allow the proteins to set.