Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna in water, drained thoroughly
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (60ml) mayonnaise
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (30g) Panko breadcrumbs
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 2 tbsp (10g) green onions, thinly sliced
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Drain the canned tuna using a fine-mesh strainer, pressing down firmly with a spoon to remove all residual liquid. In a large bowl, flake the tuna with a fork until no large chunks remain.
  2. Fold in the beaten egg, mayonnaise, Dijon mustard, and lemon juice. Stir until the mixture is cohesive.
  3. Add the Panko, parsley, green onions, garlic powder, salt, and pepper. Mix gently until the breadcrumbs are evenly distributed, avoiding overworking the mixture.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Scoop approximately 2 tablespoons of the mixture per patty and form them into discs about 3/4 inch thick. Place them on the sheet and bake for 18–22 minutes until they have a mahogany-colored crust and feel firm to the touch.