We texture of the canned albacore tuna the best for this recipe. Try to avoid the canned tunas which are very mushy.The amount of egg will vary depending on the dryness of your tuna and the absorption of the bread crumbs or panko. If you are unsure, start with 2 eggs, and if the mixture seems too dry to easily form into patties, add a 3rd egg.
2Tablespoons(30ml)Olive oil, for frying (or more if needed)
(optional for serving) tarter sauce, mayo, ranch, lemon slices
In a bowl, combine the eggs, lemon zest, lemon juice, panko or bread crumbs, parmesan cheese, celery, onion, garlic powder, dried herbs, salt and pepper. Stir the mixture to make sure everything is combined. Gently fold in the tuna until just combined.
Shape the tuna mixture into patties about 2-inches (5cm) wide x 1/2-inch thick (1.25cm). If patties are too soft to handle, chill them for at about 1 hour or until firm. This will make them easier to handle during frying.
Heat oil in skillet over medium heat. Fry both sides of the tuna patties until they are golden brown, about 5 minutes per side.Serve with sauces and/or lemon slices.
Easy substitutions: Crushed saltines or other savory cracker for the bread crumbs. Fresh herbs for the dried herbs. Shallots or green onions for the onions.