Ingredients
1 x 425g can of springwater tuna
2 teaspoons Dijon mustard
1/2 cup white bread torn into small pieces or panko crumbs
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the can of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper (optional)
A couple squirts of Crystal hot sauce or tabasco
1 raw egg
2 Tbsp olive oil
1/2 teaspoon butter
Method
Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
Roll tablespoon size mix into balls, chill.
Cook in a frypan with olive oil or air fryer (basket) with baking paper lined:
Sauté in frypan: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
Air fryer with a basket: I cook mine for 10 minutes on 175C degrees.
Serve with wedges of lemon. You can also serve with garden salad, tartar sauce on slider buns for a tuna burger.
