Ingredients:
2 large eggs
3 (5- to 6-ounce) cans of water or oil-packed tuna
10 to 12 sprigs of fresh parsley
1 medium scallion
1 clove of garlic
1 medium lemon
1/2 cup of panko breadcrumbs
2 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly ground black pepper
2 tablespoons of olive oil (divided)
Instructions:
Lightly beat 2 large eggs in a spacious bowl. Drain 3 cans of tuna and add them to the bowl, flaking the tuna into smaller pieces using a fork.
Prepare the following ingredients, adding each to the same bowl as you complete them: Chop the leaves from 10 to 12 fresh parsley sprigs finely until you have 2 tablespoons. Thinly slice 1 medium scallion (approximately 2 tablespoons). Grate 1 garlic clove finely. Zest 1 medium lemon finely (about 1 tablespoon). Halve the lemon and juice one half until you have 1 tablespoon of juice; add it to the bowl.
Cut the remaining lemon half into 6 wedges and set them aside for serving.
To the tuna mixture, add 1/2 cup of panko breadcrumbs, 2 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir until well combined.
Divide the mixture into 6 portions (approximately 1/3 cup each). Shape each portion into a 3-inch-wide patty thatโs about 1/2-inch thick. Place them on a baking sheet, cover, and refrigerate for 20 minutes.
Heat 1 tablespoon of olive oil in a large cast-iron or nonstick skillet over medium-high heat until it shimmers. Swirl it to coat the bottom of the pan. Gently transfer 3 of the patties into the pan using a wide, flat spatula. Cook for 2 to 3 minutes per side, or until they turn golden-brown and crisp. Transfer to a plate.
Repeat the process for the remaining tuna patties using the remaining tablespoon of olive oil. Serve the patties warm with the reserved lemon wedges