Tuna Patties
These homemade lemony Tuna Patties are the protein-rich, satisfying, and a economical lunch you'll turn to again and again. They have a beautifully browned crisp exterior and flaky, tender interior with well seasoned flavor throughout.
Servings: 4 patties
Ingredients
- 2 (5 oz each) chunk tuna in water, well drained to 3.5 oz tuna each
- 1/3 cup (25g) panko bread crumbs, or quick oats, or gluten free bread crumbs
- 1 large egg
- 2 Tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp lemon zest
- 1 tsp lemon juice
- 2 Tbsp minced green onion
- 1 1/2 Tbsp minced fresh parsley
- Salt and black pepper, to taste
- 1 Tbsp olive oil
Instructions
- In a medium mixing bowl using a fork stir together drained tuna, panko, egg, mayonnaise, dijon mustard, lemon zest, lemon juice, green onion, parsley and salt and pepper to taste. Blend together until evenly combined.
- Cover bowl and transfer mixture to the fridge, let rest 30 minutes or up to 1 day.
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Shape tuna mixture into 4 patties about 3 to 3 1/2-inches each (note if the mixture is runny you can mix in a little more panko, it should be fairly damp though for a moist interior).
- Use a thin metal spatula to transfer tuna patties to skillet. Once you place them down, use the spatula to press the patty down to get good even contact with the skillet. Let cook until golden brown on bottom, about 3 to 4 minutes. Carefully turn and cook opposite side until golden brown about 3 to 4 minutes (add a little more oil if needed for second side).
- Serve plain, with lemon wedges, or a spread such as tzatziki, aoili, hollandaise, or a seasoned mayo.