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In a large bowl, combine the drained tuna, chopped onion, parsley, mayonnaise, lemon zest, lemon juice, and egg. Season with salt and pepper to taste.
Form the Cakes:
Using your hands, shape the mixture into small patties or cakes. If the mixture feels too wet, you can chill it for 10–15 minutes to firm up.
Heat the Pan:
Heat a little oil in a non-stick frying pan over medium heat.
Cook the Cakes:
Fry the tuna cakes for about 3–4 minutes on each side, or until they are golden brown and heated through.
Serve Hot:
Remove from the pan and place on paper towels to drain excess oil before serving.
Serving and Storage Tips:
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