Ingredients:

  • 2 (5 ounce/142g) cans tuna in water, drained well
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (30g) finely chopped celery
  • 1/4 cup (5g) chopped fresh parsley
  • 2 tablespoons (3g) chopped fresh dill
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1/4 cup (30g) panko breadcrumbs, plus more for coating
  • 1 tablespoon (15ml) olive oil, for cooking
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (1.5g) chopped fresh dill
  • 1 clove garlic, minced
  • Pinch of salt

Instructions:

  1. In a large bowl, combine drained tuna, red onion, celery, parsley, dill, egg, mayonnaise, and Dijon mustard. Season with salt and pepper.
  2. Stir in 1/4 cup panko breadcrumbs until well combined.
  3. Form the mixture into 4 equal-sized patties.
  4. Place the tuna cakes on a plate lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
  5. While the cakes are chilling, whisk together mayonnaise, lemon juice, dill, minced garlic, and a pinch of salt in a small bowl. Refrigerate until ready to serve.
  6. Gently coat each chilled tuna cake with panko breadcrumbs, pressing lightly to adhere.
  7. Heat olive oil in a skillet over medium heat.
  8. Carefully place the tuna cakes in the hot skillet and cook for 5-7 minutes per side, or until golden brown and heated through. (Internal temp should reach 165°F or 74°C)
  9. Serve the tuna cakes immediately with the lemon-dill aioli.