“Easy Tuna Patties are amazing dipped in ketchup, mustard, or hot sauce. They are also first-rate as a sandwich.”
1 lemon juice teaspoons
3 tablespoons grated Parmesan cheese
3/4 cup Italian-seasoned bread crumbs
1 teaspoon old bay seasoning
4 5 ounce cans yellowfin tuna, drained
1 teaspoon dijon mustard
1/8 cup finely diced onion
1/4 cup finely diced celery
1/4 teaspoon ground black pepper
1/4 teaspoon dill
3-4 tablespoons vegetable oil
Beat eggs and lemon juice in a bowl. In a separate bowl, combine Parmesan cheese, bread crumbs, Old Bay, tuna, mustard, onion, celery, black pepper, and dill. For in egg/lemon mixture.
Shape tuna mixture into about eight 1-inch-thick patties. NOTE: If you have time, it is best to refrigerate patties for at least an hour. This will help them stay together better during frying. However, this is no required step.
Heat vegetable oil in a skillet over medium heat. Fry patties until golden brown, about 5 minutes per side.