- 10 oz. tuna in oil (two 5 oz. cans), well drained (reserve the oil for making salad dressings and sauces)
- 3 garlic cloves, finely minced
- ¼ cup finely minced onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- 1 large egg
- ¼ cup plain breadcrumbs
- 2 tablespoons mayonnaise
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 6 tablespoons panko breadcrumbs
- 2 tablespoons olive oil, divided
Combine the drained tuna with the garlic, onion, salt and pepper, lemon juice and zest, egg, plain breadcrumbs, mayo, grated Parmesan cheese, and dried parsley. Mix well.
Place the panko breadcrumbs in a shallow dish. Scoop ¼ cup of the tuna mixture (a 2 oz. ice cream scoop works very well for this), form it into a patty, and lightly coat it with the panko breading mixture.
Fry the tuna cake in a large sauté pan with the olive oil heated over medium-high heat, until it is nicely browned on each side. Remove from the pan and let rest for 5 minutes before serving. You can fry 4-5 tuna cakes at a time in the pan.
- Yields: 3 servings
- Preparation Time: 30 minutes
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