Ingredients:

  • 2 cans (10 oz / 283 g) tuna, drained well
  • 1 large (50 g) egg, lightly beaten
  • 1/4 cup (60 ml) mayonnaise
  • 1/2 cup (50 g) Panko breadcrumbs
  • 1 tbsp (3 g) fresh dill, finely chopped
  • 1 tsp (2 g) lemon zest
  • 1/2 tsp (3 g) garlic powder
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 2 tbsp oil for frying
  • 1/2 cup (120 g) Greek yogurt
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tbsp (3 g) fresh dill, minced
  • 1 small (2 g) garlic clove, minced

Instructions:

  1. In a large bowl, flake the drained tuna with a fork. Stir in the beaten egg, mayonnaise, Panko, chopped dill, lemon zest, garlic powder, salt, and pepper. Mix gently until just combined, then form into 6 even patties, about 1 inch thick.
  2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Once the oil shimmers, place the patties in the pan and cook for 3–4 minutes per side without moving them, until a mahogany-colored crust forms. Flip carefully using a spatula.
  3. While the patties are searing, combine the Greek yogurt, lemon juice, minced dill, and garlic in a small bowl. Whisk until velvety and smooth, then season with a pinch of salt and pepper to taste.