Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained well
  • 1/4 cup (15g) finely diced red onion
  • 2 tbsp (8g) fresh parsley, minced
  • 1 tbsp (15ml) lemon juice
  • 1 large egg, beaten
  • 1/2 cup (30g) Panko breadcrumbs
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15g) mayonnaise
  • 1 tsp (2g) Old Bay seasoning
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a medium mixing bowl, flake the drained tuna with a fork until uniform. Stir in the diced red onion, minced parsley, and lemon juice.
  3. Add the beaten egg, Panko breadcrumbs, Dijon mustard, mayonnaise, Old Bay seasoning, garlic powder, salt, and black pepper to the tuna mixture.
  4. Fold the ingredients gently with a spatula until just combined, ensuring the mixture is not over-mixed.
  5. Scoop approximately 2 tablespoons of mixture per patty and shape into discs roughly 1 inch thick.
  6. Place patties on the prepared baking sheet, leaving 2 inches of space between each.
  7. Bake for 10–12 minutes, flipping the patties halfway through, until the edges are mahogany-colored and the crust is firm.