Ingredients:

  • 2 cans (5 oz / 142 g each) canned tuna in water, thoroughly drained
  • 1 large egg, beaten
  • 1/2 cup (60 g) Panko or plain breadcrumbs
  • 1/4 cup (30 g) grated Parmesan cheese
  • 2 tbsp (30 g) mayonnaise
  • 1 tbsp (15 g) fresh lemon juice
  • 1 tsp (5 g) Dijon mustard
  • 2 tbsp (10 g) fresh parsley, finely minced
  • 1/4 tsp (1.5 g) kosher salt
  • 1/4 tsp (1 g) freshly ground black pepper
  • 2 tbsp (30 ml) olive oil

Instructions:

  1. Flake the drained tuna in a bowl with a fork. Stir until no large chunks remain. Note: This ensures a consistent texture
  2. Stir in the beaten egg, mayonnaise, lemon juice, and Dijon mustard. Mix until the tuna is evenly coated.
  3. Fold in the breadcrumbs, Parmesan, parsley, salt, and pepper. Stir gently until just combined.
  4. Divide the mix into 8 equal portions. Shape them into discs about 3/4 inch thick.
  5. Press the patties with your palm. Ensure they are flat for an even sear.
  6. Let the patties rest for 5 minutes. This lets the crumbs hydrate and bind.
  7. Heat olive oil in a skillet over medium high. Wait until the oil shimmers.
  8. Place 4 patties in the pan. Cook undisturbed for 3–4 minutes per side.
  9. Press down once during the first sear. Flip when the bottom is deep golden brown.
  10. Drain on paper towels for 1 minute. Removes excess oil for a cleaner bite.