Crispy Parmesan Dill Tuna Patties

Canned tuna is one of my favorite foods to keep on-hand in our pantry. It’s chock-full of protein (around 28 grams in 4 ounces!) and very affordable. These patties can be served in a variety of ways, but I recommend serving them with roasted veggies, pasta or salad. You could also put them on buns and top with lettuce, tomato and tartar sauce. So tasty!

1. Combine tuna, panko, parmesan, onion, garlic, dill, spices, mayo, Dijon and beaten egg in a large bowl.

2. Shape the mixture into 8 patties. Lightly coat the patties with panko breadcrumbs.

3. Warm a nonstick skillet over medium-high heat and add a thin layer of olive oil. Once the oil is hot, carefully add 4 patties to the skillet. Cook for 2 minutes per side, or until nicely browned. Drain the patties on paper towels. Turn heat off, wipe out the skillet with a paper towel and repeat the process with the remaining patties. Serve!

Crispy Parmesan Dill Tuna Patties

Makes 8 patties

All you need:

4 (5 ounce) cans tuna in water, drained well

1/3 cup panko breadcrumbs, plus more for coating

1/2 cup grated parmesan cheese

1/2 cup finely chopped red onion

2 peeled garlic cloves, minced

2 teaspoons chopped fresh dill

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon black pepper

3 tablespoons mayo

1 tablespoon Dijon mustard

3 eggs, lightly beaten

Olive oil, for frying

All you do:

1. Combine tuna, panko, parmesan, onion, garlic, dill, spices, mayo, Dijon and beaten egg in a large bowl.
2. Shape the mixture into 8 patties. Lightly coat the patties with panko breadcrumbs.
3. Warm a nonstick skillet over medium-high heat and add a thin layer of olive oil. Once the oil is hot, carefully add 4 patties to the skillet. Cook for 2 minutes per side, or until nicely browned. Drain the patties on paper towels. Turn heat off, wipe out the skillet with a paper towel and repeat the process with the remaining patties. Serve!