Ingredients:

  • 2 (5-ounce) cans Canned Tuna, packed in water (thoroughly drained)
  • 2 tablespoons Mayonnaise (full-fat preferred)
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon fresh Lemon Juice
  • 2 tablespoons Red Onion, finely minced
  • 1/2 cup Sharp Cheddar Cheese, grated
  • 1 tablespoon Fresh Parsley, finely chopped
  • 2 tablespoons Dried Breadcrumbs (internal binder)
  • 1/2 teaspoon Salt (Kosher or Sea)
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 cup All-Purpose (Plain) Flour
  • 2 Large Eggs, lightly beaten
  • 1 1/2 cups Panko Breadcrumbs (external coating)
  • 1/2 cup Neutral Cooking Oil (for shallow frying)

Instructions:

  1. Drain Thoroughly: Ensure the canned tuna is exceptionally dry. Press the tuna firmly in a sieve or squeeze it between paper towels to remove all moisture.
  2. Combine Wet Ingredients: In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice. Mix gently.
  3. Add Solids and Season: Stir in the minced red onion, grated cheddar cheese, chopped parsley, and the 2 tablespoons of internal dried breadcrumbs. Season generously with salt and pepper. The mixture should be firm and hold its shape easily.
  4. Shape and Chill: Divide the tuna mixture into 6 equal portions. Gently shape each portion into a patty, roughly 3/4 inch thick. Place patties onto a parchment-lined baking sheet and chill in the refrigerator for a minimum of 30 minutes.
  5. Set up Dredging Station: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
  6. Coat Patties: Take a chilled patty and dust lightly in flour, shaking off excess. Dip completely in the beaten egg. Finally, press firmly into the Panko breadcrumbs, ensuring the entire surface is evenly coated.
  7. Shallow Fry: Heat the 1/2 cup of neutral oil in a large skillet over medium-high heat. Carefully place 3 patties in the hot oil (do not overcrowd).
  8. Flip and Finish: Fry for 4 to 6 minutes per side, or until the patties are deep golden brown and crispy. Remove and place immediately onto a paper towel-lined plate to drain excess oil. Serve hot.