Ingredients:

  • 2 cans (5 oz / 142 g each) tuna in water, drained thoroughly
  • 1 large egg (50 g)
  • 2 tbsp (30 g) plain Greek yogurt
  • 1 tbsp (15 g) Dijon mustard
  • 2 tbsp (8 g) fresh parsley, finely chopped
  • 2 tbsp (10 g) green onion, minced
  • 1 tsp (2 g) garlic powder
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) black pepper
  • ½ cup (30 g) Panko breadcrumbs
  • 1 tbsp (15 ml) olive oil

Instructions:

  1. Drain the tuna cans aggressively, pressing the lid down to remove all excess water. Transfer tuna to a bowl and use a fork to flake it into small pieces, ensuring no large chunks remain.
  2. Stir in the egg, Greek yogurt, Dijon mustard, parsley, green onion, garlic powder, salt, and pepper until the mixture is cohesive and holds its shape.
  3. Divide the mixture into 5 equal portions. Gently shape each into a patty about 1 inch thick.
  4. Place each patty into a shallow dish of Panko breadcrumbs, pressing lightly on both sides to create an even, sandy coating.
  5. Heat the olive oil in a skillet over medium-high heat. Once the oil shimmers, gently place the patties in the pan.
  6. Sear for 3–4 minutes per side until a mahogany-colored, shattering crust forms and the center is firm. Remove and let rest on a wire rack or paper towel for 2 minutes.