Ingredients
Scale
- 3 cans tuna, drained
- 2 tbsp fresh parsley (or 1 tbsp dried)
- 1 green onion, minced
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
- 75g panko or coarse breadcrumbs
- 2 tbsp Dijon mustard
- 2 tbsp mayo
- 2 eggs
- 2 tbsp olive oil (for frying)
Instructions
- Mix it allDrain the tuna well. Flake with a fork. Add all ingredients (except oil) to a bowl and mix gently until just combined.
- Form the pattiesScoop with a ⅓ cup and shape into 8 patties. Chill in the fridge for 15 minutes if you can.
- Fry till goldenHeat oil in a pan over medium-high. Cook patties 4–5 minutes per side until golden and crispy. Don’t overcrowd the pan.
- Serve hotWith lemon wedges, a quick sauce, or on top of greens or grains.