Tuna Patties

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  Green Onion (Scallion)
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  Parsley, Fresh(30g)
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  Canned Tuna(340g)
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  Bread Crumbs, Dry, Plain(120g)
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  Egg, Whole, Large
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  Mayonnaise, Regular(30g)
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  Lemon Juice, Fresh(8g)
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  1 tsp seasoning salt* ($0.03)
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  Vegetable oil(30g)

Instructions

1. 1Roughly chop the green onions and fresh parsley, then drain the canned tuna thoroughly in a fine-mesh strainer, pressing gently to remove excess water.
2. 2Combine the drained tuna, chopped green onions, chopped parsley, bread crumbs, eggs, mayonnaise, and fresh lemon juice in a large bowl; mix gently with a spatula until just evenly combined, taking care not to overmix.
3. 3Divide the mixture into 4 equal portions and shape each into a compact patty approximately ¾ inch thick.
4. 4Heat a large skillet over medium heat for 2–3 minutes, then add the vegetable oil and swirl to coat the surface evenly.
5. 5Place the tuna patties in the hot skillet and cook for 5–6 minutes over medium heat until the bottom is golden brown and crisp, then carefully flip each patty.
6. 6Cook the second side for 5–6 minutes over medium heat until golden brown and the internal edges are firm when pressed; the patties should hold their shape and have no soft, wet center.
7. 7Transfer the cooked tuna patties to a clean cutting board and let rest for 2 minutes while still warm.
8. 8Divide the tuna patties evenly into 4 airtight containers while still warm, then cover and refrigerate for up to 3 days; reheat gently in a skillet over medium-low heat for 3–4 minutes per side before serving.