Ingredients
Tuna Mixture
- 1 (5 oz) tuna in water, drained very well
- 1 (12 oz) can of tuna in water, drained very well
- 1/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped red onions
- 3 tsp minced garlic
- 2 tsp dried parsley
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1/8 tsp crushed red pepper flakes
- 1/2 tsp celery seeds
- 2 tsp ground black pepper
- 1 1/4 tsp salt
- 3 tbsp mayonnaise
- 2 tsp lemon zest
- 3 tsp lemon juice
- 3 eggs, lightly beaten
Coating and Frying
- 1/4 to 1/2 cup panko breadcrumbs (for coating)
- 6 tbsp vegetable oil (more as needed for frying)
Instructions
- Mix Ingredients: In a large bowl, combine the drained tuna, 1/4 cup panko, Parmesan, chopped red onions, minced garlic, dried parsley, onion powder, dried dill, crushed red pepper, celery seeds, pepper, salt, mayonnaise, lemon zest, lemon juice, and lightly beaten eggs. Stir thoroughly until the mixture is well combined.
- Form Patties: Use a 1/4 cup measuring cup to scoop the mixture. Shape each scoop into round patties about 1/8 inch thick to ensure even cooking.
- Prepare Coating: Pour 1/4 cup panko into a shallow dish. Lightly coat both sides of each patty with the panko breadcrumbs. Add additional panko if needed to get a nice even coating.
- Heat Oil: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add more oil as needed to cover the bottom of the pan in a thin layer.
- Fry Patties: Place about 4-5 patties into the hot skillet without overcrowding. Press gently with a spatula to flatten to about 1/8 inch thickness. Cook for 3-4 minutes on each side or until golden brown and crispy, flipping carefully to maintain shape.
- Drain Excess Oil: Transfer cooked patties to a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining patties, adding more oil if necessary.
- Serve: Let patties cool for a few minutes before serving. Enjoy as a main dish or appetizer, and feel free to share this tasty recipe with friends and family!
Notes
- Make sure to drain the canned tuna thoroughly to avoid soggy patties.
- Adjust panko coating amount depending on how crispy you want the patties.
- Use fresh lemon zest and juice to brighten the flavor.
- For a healthier option, you can use olive oil instead of vegetable oil.
- If patties are too fragile, add a little more beaten egg or panko to help bind them.
- Serve with tartar sauce, aioli, or your favorite dipping sauce.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
