Everyone's Favorite Extra Crispy Tuna Patties

• portions: 4 servings
• temps total: 50 minutes

Ingrédients

Tuna Patties:

2 (5-oz.) cans chunk light tuna or chunk white tuna packed in water, well-drained

1 rib celery, finely diced

2 scallions, white and light green parts, finely diced

1/3 cup finely diced red bell pepper (about half a pepper)

1 cup panko breadcrumbs, divided

Zest of 1 lemon (reserve lemon for sauce)

1 large egg

2 Tbsp. mayonnaise

3/4 tsp. kosher salt, divided

3/4 tsp. freshly ground black pepper, divided

1/2 tsp. crushed red pepper flakes

2 Tbsp. vegetable oil, more as needed

Lemon-Caper Sauce:

1/3 cup Greek yogurt

2 Tbsp. mayonnaise

Juice of half a lemon (about 2 Tbsp.)

1 Tbsp. drained capers, roughly chopped

Kosher salt and freshly ground pepper, to taste

Instructions

Make tuna patties mixture: In a medium bowl, combine the drained tuna, celery, scallions, bell pepper, 1/2 cup panko breadcrumbs, and lemon zest. In a small bowl, whisk together the egg, mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes. Add the egg mixture to the tuna mixture, stirring with a fork to combine well.

Shape tuna patties: With clean hands, scoop up about 1/4 cup of the mixture and form it into a patty. Repeat with the remaining mixture to form eight patties. Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight to allow patties to firm up.

Make sauce: Meanwhile, make the lemon-caper sauce. In a small bowl, combine the yogurt, mayonnaise, lemon juice, and capers. Season to taste with salt and pepper. Refrigerate until needed.

Make panko crust: Place the remaining 1/2 cup panko breadcrumbs in a shallow dish. Sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and mix to combine.

Cook tuna patties: Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Remove the patties from the refrigerator and dredge them, one at a time, into the breadcrumb mixture, turning over to coat both sides evenly. Transfer the patties to the skillet and cook until crisp and browned on the underside, about 4 minutes. Turn over and cook for another 4 minutes or until the other side is browned, adding a little more oil if needed.

Serve: Serve immediately, with the sauce dolloped on top or on the side for dipping.