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tuna_cakes.jpgCrispy pan fried tuna cakes made from pantry staples. Perfect for a light summery lunch with salad or as an appetizer.

1 7-oz can of tuna
2 tsp dijon mustard
2 green onions, chopped
2 eggs
1/4 cup panko breadcrumbs + another 1/2 cup for breading
salt and freshly cracked black pepper
squeeze of lemon juice
olive oil

Mix together tuna, mustard, onions, eggs, 1/4 cup breadcrumbs and lemon juice in a medium bowl. Season with salt and pepper.

Using your hands, pat into 6-8 patties. Roll in remaining breadcrumbs. Place on a flat dry surface for 15 minutes (this allows them to firm up and the breadcrumbs to absorb excess moisture).

Heat a tablespoon or two of olive oil over medium heat. Fry tuna cakes about 3 minutes per side until golden brown and cooked through.

Original Recipe