Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna in water, drained thoroughly
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) plain Greek yogurt
  • 1/2 cup (30g) panko breadcrumbs
  • 2 tbsp (15g) fresh parsley, finely chopped
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1/4 cup (40g) red onion, finely minced
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) paprika
  • 1 tbsp olive oil

Instructions:

  1. Place the canned tuna in a fine-mesh strainer and press down firmly with a spoon to remove every drop of excess water.
  2. In a large bowl, whisk together the beaten egg, Greek yogurt, and lemon juice until smooth.
  3. Add the drained tuna, minced onion, garlic, parsley, and seasonings. Gently fold in the panko breadcrumbs using a spatula, mixing only until combined.
  4. Divide the mixture into 6 equal portions (roughly 1/4 cup each).
  5. Roll each portion into a ball and gently flatten it into a disk about 3/4 inch thick.
  6. Heat 1 tbsp of olive oil in a skillet over medium-high heat until the oil shimmers.
  7. Place patties in the pan, ensuring they do not touch, and sear for 3–4 minutes per side until a mahogany-colored crust forms.