This is a quick and easy recipe. We like to top salads with these, like an everyday pantry crab cake. Keep the dressing simple with olive oil, a squeeze of lemon, a splash of red wine vinegar, season with salt and pepper.
1 can solid white albacore tuna, in water
1/4 cup panko breadcrumbs
1 tablespoon lemon juice
2 tablespoons fresh parsley
1 tablespoon capers
1 tablespoon Marshall's Haute Sauce (I like Habanero Carrot Curry)
1 raw egg
2 tablespoons extra virgin olive oil
1/2 teaspoon salted butter
Drain the tuna. Mix in all of the other ingredients except the egg. Season with salt and pepper. Next mix in the whisked egg and form the mixture into four patties, pressing them tightly to help keep their shape. Heat the olive oil and butter in a skillet over medium high heat, cook for 3-4 minutes on each side, until golden. Serve with additional lemon if preferred. Excellent on a bun for a main dish or on a bed of lettuce as a salad.