2 7-ozcans or 3 5-oz cans albacore tuna fish in waterdrained
1Tablespoonlime juice
1stalk celery
¼cupfresh parsleychopped
3Tablespoonsparmesan cheesegrated
½teaspoonoregano
¼teaspoonsalt
Black pepper to taste
1teaspoonsriracha
½cuppanko crumbs
2eggswhisked
Crumb Coating
½cuppanko crumbs
¼cupparmesan cheesegrated
Nonstick spray
Instructions
Heat oil and butter in a skillet over medium-high heat.
Add onions, red bell pepper and garlic and sauté for 5-7 minutes.
Open tuna cans and drain well. Pour into a medium bowl. Sprinkle lime juice over tuna.
Pour sautéed vegetables into bowl.
Add celery, parsley and cheese.
Sprinkle in oregano, salt and pepper.
Add that spicy touch of sriracha.
Stir in panko crumbs.
Add eggs until the mixture will form into a nice pattie. You can add an extra egg if needed but usually the tuna is moist enough that it’s not needed.
Form into 6 patties and chill in refrigerator for 30-60 minutes or even overnight. This will make them easier to handle.
Remove from refrigerator and coat with a mixture of panko crumbs and parmesan cheese.
Place back on plate and spray tops with nonstick spray.
Add to air fryer making sure not to overcrowd. I had to do mine in 2 batches.
Air Fry on 390 degrees for 4 minutes. Carefully turn patties and spray tops with nonstick spray. Return to air fryer for 4 minutes more.
Remove and garnish with chopped parsley.
Notes
STORE/FREEZEThese tuna patties can be stored in the refrigerator for 1-2 days.Freeze uncooked tuna patties without the breading. See the above blog article for complete instructions.