Ingredients

The following ingredients have 3 Servings
  • 1 Tablespoon EVOO
  • 1 Tablespoon butter
  • 1/2 cup onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 1 teaspoon minced garlic
  • 2 7- oz cans or 3 5-oz cans albacore tuna fish in water (drained)
  • 1 Tablespoon lime juice
  • 1 stalk celery
  • 1/4 cup fresh parsley (chopped)
  • 3 Tablespoons parmesan cheese (grated)
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • Black pepper to taste
  • 1 teaspoon sriracha
  • 1/2 cup panko crumbs
  • 2 eggs (whisked)
  • 1/2 cup panko crumbs
  • 1/4 cup parmesan cheese
  • Nonstick spray

Instruction

  • Heat oil and butter in a skillet over medium-high heat.
  • Add onions, red bell pepper and garlic and sauté for 5-7 minutes.
  • Open tuna cans and drain well. Pour into a medium bowl. Sprinkle lime juice over tuna.
  • Pour sautéed vegetables into bowl.
  • Add celery, parsley and cheese.
  • Sprinkle in oregano, salt and pepper.
  • Add that spicy touch of sriracha.
  • Stir in panko crumbs.
  • Add eggs until the mixture will form into a nice pattie. You can add an extra egg if needed but usually the tuna is moist enough that it’s not needed.
  • Form into 6 patties and chill in refrigerator for 30-60 minutes or even overnight. This will make them easier to handle.
  • Remove from refrigerator and coat with a mixture of panko crumbs and parmesan cheese.
  • Place back on plate and spray tops with nonstick spray.
  • Add to air fryer making sure not to overcrowd. I had to do mine in 2 batches.
  • Air Fry on 390 degrees for 4 minutes. Carefully turn patties and spray tops with nonstick spray. Return to air fryer for 4 minutes more.
  • Remove and garnish with chopped parsley.