Ingredients:

  • 12 ounces (340g) canned tuna in water or oil, drained well
  • 1 large egg, lightly beaten
  • ¼ cup (30g) finely chopped onion or shallot
  • ¼ cup (30g) finely chopped celery
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • ¼ cup (30g) breadcrumbs
  • 1 tablespoon (15ml) chopped fresh parsley (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons (30ml) olive oil or vegetable oil, for frying

Instructions:

  1. In a large bowl, flake the drained tuna with a fork.
  2. Add the egg, onion, celery, mayonnaise, mustard, lemon juice, breadcrumbs, parsley (if using), salt, and pepper to the tuna. Mix gently but thoroughly until well combined.
  3. Divide the tuna mixture into 4 equal portions. Gently shape each portion into a patty, about ¾ inch (2 cm) thick.
  4. Heat the oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet.
  5. Cook for 4-5 minutes per side, or until the patties are golden brown and heated through. The internal temperature should reach 165°F (74°C).
  6. Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately.