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.