Ingredients:

  • 1 can (5 oz / 142 g) tuna, drained well
  • 1 large (50 g) egg, beaten
  • 1/4 cup (15 g) panko breadcrumbs
  • 1 tbsp (15 g) Dijon mustard
  • 2 tbsp (10 g) fresh parsley, finely chopped
  • 1 tbsp (5 g) red onion, minced
  • 1 tsp (5 ml) lemon juice
  • 1/4 tsp (1.5 g) salt
  • 1/4 tsp (1 g) black pepper
  • 1/4 cup (15 g) panko breadcrumbs
  • 2 tbsp (30 ml) vegetable oil

Instructions:

  1. In a large bowl, flake the drained tuna with a fork. Stir in the beaten egg, 1/4 cup panko, Dijon mustard, parsley, onion, lemon juice, salt, and pepper. Mix until the ingredients are cohesive and the mixture holds its shape when pressed.
  2. Divide the mixture into 4 equal portions and shape them into discs about 1 inch thick. Press each side of the patties firmly into the remaining panko on a shallow plate until lightly coated.
  3. Heat the oil in a skillet over medium-high heat until it shimmers. Carefully place the patties in the pan. Fry for 3-4 minutes per side until a mahogany-colored exterior forms; flip only once to ensure the crust remains intact.