Ingredients:

  • 2 (5-ounce) cans of tuna, drained
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup mayonnaise for aioli
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. In a mixing bowl, combine drained tuna, breadcrumbs, mayonnaise, beaten egg, parsley, chives, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix gently with a fork until all ingredients are well incorporated.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up.
  3. Once chilled, scoop the mixture and form into cakes (about 2-3 inches wide).
  4. Heat a skillet over medium heat and add a tablespoon of oil.
  5. Place the tuna cakes in the skillet and cook for about 4-5 minutes per side, or until golden brown and crispy.
  6. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper for the aioli.
  7. Serve the tuna cakes hot with a drizzle of zesty lemon aioli.