Crispy baked tuna patties

Tips for Success Prevent Crumbling: The key to preventing them from falling apart is making sure the tuna is very dry before mixing and letting the patties rest for a few minutes after baking before moving them. Add-ins: Finely chopped celery adds a nice crunch, and a dash of hot sauce (Sriracha or Tabasco) adds kick. Gluten-Free/Keto: Substitute breadcrumbs with almond flour or crushed pork rinds. Serve with: Lemon wedges, tartar sauce, or on a bed of greens.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with oil. Drain Tuna: Ensure the tuna is thoroughly drained. Flake it into a medium bowl using a fork. Combine: Add the egg, breadcrumbs, mayonnaise, lemon juice, garlic powder, herbs, and onion (if using) to the tuna. Mix gently until just combined. If the mixture seems too wet, add another teaspoon of breadcrumbs. Shape: Divide the mixture into 3 or 4 portions and gently shape into patties (about 1/2-inch thick). Bake: Place on the prepared baking sheet. Spray the tops of the patties lightly with oil to help them brown. Cook: Bake for 10-12 minutes, flip carefully, and bake for another 8-10 minutes, or until golden brown and firm.