Ingredients
Scale
- 10–11 oz. canned or tuna in a pouch (I used 1/2 light tuna and 1/2 albacore tuna)
- 2 T. mayonnaise
- 2 T. plain greek yogurt
- 1–2 T. dried parsley (dill would be nice, too)
- 1/3–1/2 cup Panko bread crumbs
- 2 T. fresh lemon juice (feel free to add the zest!)
- 1 egg, lightly beaten
- 1/3 c. chopped onion
- 2 garlic cloves, minced
- 1/4 t. salt
- 1/4 t. pepper
- 1 T. olive oil
Instructions
- Using a colander, drain any liquid from tuna.
- Next, mix tuna, mayo, yogurt, egg, and parsley.
- Fold in breadcrumbs, finely chopped onion, minced garlic, lemon juice and zest, salt, pepper and dried parsley – try not to over mix. Let rest for 5 minutes.
- In a medium-large sauté pan, warm olive oil over medium-heat.
- Form tuna into 6-8 patties and lightly press into the pre-heated sauté pan.
- Fry until nicely browned on each side. Remove from pan and let rest for 5 minutes.
Notes
If your patties are too “mushy” and won’t stay in a patty, add additional panko bread crumbs.
Nutrition
- Serving Size: Patties
- Calories: 167
- Sugar: 1.5 g
- Sodium: 374.9 mg
- Fat: 5.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 13.8 g
- Fiber: 1.1 g
- Protein: 15.2 g
- Cholesterol: 52.6 mg