Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained thoroughly
  • 1 large (50g) egg, beaten
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (15g) finely diced yellow onion
  • 2 tbsp (10g) finely diced celery
  • ½ tsp (3g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ½ cup (60g) Panko or old-fashioned breadcrumbs
  • 2 tbsp (30ml) vegetable oil or canola oil
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. In a large bowl, whisk the beaten egg, mayonnaise, and lemon juice until velvety. Fold in the drained tuna, diced onion, celery, garlic powder, salt, and pepper. Stir until the mixture is cohesive but not over-worked.
  2. Divide the mixture into 4 equal portions. Form them into balls, then gently press them into disks about ¾ inch (2cm) thick. Lightly press each side into the breadcrumbs.
  3. Heat the oil and butter in a cast iron skillet over medium-high heat until the butter stops foaming. Gently place the tuna patties in the pan and fry for 3–4 minutes per side until a mahogany-colored crust forms.