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Ingredients
- 2 (5 oz) cans tuna in water, well-drained and flaked with a fork
- 2 tablespoons avocado oil mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 2 large eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley or cilantro
- 4 tablespoons olive oil for frying
Method
- Preheat oven to the “keep warm” setting (100 degrees C).
- In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper and parsley.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side.
- Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch.
- Serve immediately.
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