Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna in water, well-drained
  • 1/4 cup (60ml) mayonnaise
  • 1 large (50g) egg, lightly beaten
  • 2 tbsp (15g) Dijon mustard
  • 2 tbsp (15g) fresh parsley, finely chopped
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1/2 cup (60g) Panko breadcrumbs
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. In a large bowl, flake the drained tuna with a fork. Fold in the mayonnaise, beaten egg, Dijon mustard, parsley, and dry seasonings. Stir until the mixture is cohesive but not over-worked.
  2. Divide the mixture into 5 equal portions. Gently shape them into discs about 1 inch (2.5cm) thick. Lightly press each patty into the Panko breadcrumbs, ensuring the exterior is evenly coated.
  3. Heat the oil in the skillet over medium-high heat until it shimmers. Carefully place the patties in the pan. Sear for 3–4 minutes per side without moving them, until they reach a deep mahogany color and the edges are crisp.