- Three 2.6 oz. Packages of Starkist low sodium chunk light tuna in water
- One egg
- Mrs. Dash lemon pepper seasoning
- About 1/2 teaspoon of fresh thyme. I used some Winter Thyme that I grew that was non GMO, and open-pollinated from Sustainable Seed Company. It’s an awesome seed company they really high quality.
- About 1/4 cup – 1/2 cup of Panko bread crumbs. It depends on how big your egg is and the kind of tuna you use. Just mix it up Panko bread crumbs so that the egg binds with tuna, it holds together nicely. You don’t want to add too much bread crumbs though, or else it’ll make your cakes dry.
Once you mix everything together form into patties and then dip again into the Panko bread crumbs period on a Clean Plate set aside the formed patties and bring to a hot skillet, preferably non-stick, I use my copper chef pan, which he eats really fast and you really don’t have to use much oil at all in it in the pan. When I’m making something like this I just brush on some extra virgin olive oil in the pan, and that’s enough to cook it and brown the Panko bread crumbs. I also push the browned patties against the side of the pan to brown the sides of the patties without having to fry them in deep oil.
Serve with lemon wedges parsley, which I didn’t have, tartar sauce, mayonnaise vegan or regular, or catch up like my mom used to serve with hers. Mom made her tuna patties with crushed-up Ritz crackers, which makes it really good and you can also alter the recipe in that way and just make him with Ritz crackers if you want mom would be really happy I know.
Recipe, photography and digital photo arts by Paulette Le Pore Motzko.