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2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper
1 raw egg
2 Tbsp olive oil
1/2 teaspoon butter
Method: 1. Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
2. In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley and chives. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
3. Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
4. Heat the olive oil in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.