Ingredients

The following ingredients have 4 Servings
  • 1 large egg
  • 3 Tablespoons light mayonnaise
  • 2 Tablespoons lemon juice
  • 2 Tablespoons chopped fresh parsley
  • 2 - 3 teaspoons Old Bay seasoning
  • 3 cloves garlic, (minced)
  • 4 5-oz cans tuna ((total drained weight 16 ounces))
  • 5 Tablespoons breadcrumbs, (panko or regular)
  • 3 Tablespoons grated Parmesan ((or Pecorino Romano))
  • 2 Tablespoons diced onion
  • Lemon wedges (for serving)
  • Healthy tartar sauce (for serving)

Instruction

  • Situate one oven rack in the middle of the oven and one near the top. Heat oven to 400°F (204°C). Lightly grease a baking sheet and set aside.
  • Add the mayonnaise, egg, lemon juice, parsley, Old Bay, and minced garlic in a mixing bowl and whisk until combined. Add the drained tuna, breadcrumbs, Parmesan, and diced onion and stir in until combined evenly.
  • Scoop mixture into a one-quarter cup measuring cup, pressing it into the cup to pack it in as densely as you can. Invert the measuring cup over the baking sheet and tap on the bottom until the tuna cake releases. If any pieces of the tuna cake separate during the process, just press them back in. Repeat for the remaining mixture (I get 10 cakes).
  • Bake for 10 minutes, then transfer baking sheet to the top rack and set the oven to broil. Broil for 1-2 minutes, or until the tops of the tuna cakes are golden-brown and have crisped up slightly to your liking. Serve warm.