Spicy Tuna Patties

Canned tuna doesn’t have to be boring. Not even close.

These patties get serious flavor from sautéed onions and garlic, plus a spice blend of cumin, coriander, cayenne, and dry mustard that gives each bite a warm, lingering kick. Beaten eggs and bread crumbs hold everything together, and a squeeze of lemon juice brightens the whole mix before it hits the hot oil.

Fry them until golden and crispy on the outside, tender in the middle. Serve on buns, over a salad, or alongside rice with a wedge of lemon.

Pro Tips

• Drain the canned tuna thoroughly before mixing. Excess liquid makes the patties fall apart in the pan.
• Don’t overwork the mixture. Gently shape the patties and let the eggs and bread crumbs do the binding work.
• Chill the formed patties in the fridge for 15 minutes before frying if they feel too soft. Cold patties hold their shape better.