These tuna patties are full of flavour and keep for up to two days in the refrigerator.
- 170 g 2 x canned tuna
- 10 ml Dijon mustard
- 2 bread slices, torn into pieces
- ¼ lemon zest, grated
- 15 ml liquid from the cans of tuna
- handful parsley, chopped
- salt and black pepper
- 1 egg
- 30 ml olive oil
- 4 mini buns, lettuce, cucumber and carrots to serve
1 In a medium bowl, mix together tuna, mustard, bread, lemon zest, water and parsley. Taste the mixture for seasoning purposes before adding the egg. Mix in the egg.
2 Divide the mixture into four equal parts. Form each part into a ball, then flatten into a patty.
3 Heat the olive oil in a pan on medium heat. Gently put the patties in the pan and cook until browned on each side. 4 Serve with a bun, lettuce, cucumber and grated carrot.