Tuna Patties

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  2 Green Onion (Scallion)(30g)
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  2 tbsp Parsley, Fresh
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  12 oz Canned Tuna
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  0.5 cup Bread Crumbs, Dry, Plain
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  1 Egg, Whole, Large(44g)
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  2 tbsp Mayonnaise, Regular
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  1.5 tsp Lemon Juice, Fresh
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  1 tsp Seasoning Salt, All-Purpose
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  2 tbsp Vegetable oil

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, fresh lemon juice, and seasoning salt 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 5–6 minutes over medium heat until the bottom is golden brown and crisp, then carefully flip each patty.
6. 6Cook the second side 5–6 minutes over medium heat until golden brown and the internal edges are firm when pressed with no soft, wet center.
7. 7Divide the tuna patties evenly into 4 airtight containers while still warm, then cover and refrigerate for up to 3 days.
8. 8To reheat, place patties in a skillet over medium-low heat and cook 3–4 minutes per side until heated through before serving.