Ingredients:

  • 2 cans (5 oz / 142g each) tuna, drained well
  • 1 large (50g) egg, lightly beaten
  • 1/3 cup (35g) Panko or Italian breadcrumbs
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15g) lemon juice, freshly squeezed
  • 2 cloves (6g) garlic, minced
  • 1 tsp (1g) dried oregano
  • 1 tsp (1g) dried basil
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. In a large bowl, flake the drained tuna with a fork until no large lumps remain. Stir in the beaten egg, mayonnaise, lemon juice, and the entire Italian herb blend (garlic, oregano, basil, parsley, Parmesan, salt, and pepper). Mix until the ingredients are fully incorporated and the mixture feels tacky.
  2. Scoop about 1/3 cup of the mixture and gently roll it into a ball, then flatten it into a patty about 3/4 inch thick. Optionally, let the shaped patties rest in the fridge for 10 minutes to help them hold their shape.
  3. Heat the olive oil and butter in a non-stick skillet over medium-high heat until the butter foams. Carefully place the patties in the pan and cook for 3-4 minutes per side until a mahogany-colored crust forms and the center is firm.