Ingredients
2 5 oz. cans of tuna in water well drained
3 garlic cloves grated
1/4 cup finely chopped white onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 tablespoon lemon zest
1 large egg
1/4 cup plain breadcrumbs
2 tablespoons mayo
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley
4 tablespoons plain breadcrumbs
3 tablespoons grated Parmesan cheese
2 tablespoons olive oil divided
Instructions
Start by draining canned tuna from water. I use a small colander to do that.
Next, combine it with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayo, 1/4 cup of grated Parmesan cheese and dried parsley. Mix well.
Combine remaining breadcrumbs and grated cheese in a shallow dish.
Scoop 1/4 cup of tuna mixture, form into a patty and lightly coat with breading mixture.
Fry cake in pan with oil, until nicely browned on each side.
Remove from pan and let rest for 5 minutes.
Serve with spinach or other greens, additional lemon wedge or even simple aioli.
Recipe Notes
To freeze : cook (or bake) and cool completely. Then arrange on a large baking sheet and
freeze for 2 hours. Next, remove from the sheet and place in a ziploc bag. Seal well by
squeezing out as much air as possible. Label the bags and place in a freezer for up to 3
months. Thaw in the fridge and reheat before serving.
