Remember to drain your tuna before mixing all your ingredients.
2 can tuna in water (170 g)
In a medium mixing bowl, add all the ingredients and mix until combined.
2 can tuna in water (170 g), 1 tablespoon fresh parsley, ¼ cup panko breadcrumbs, 1 egg, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dijon mustard
To form the tuna cakes, use a 1/4 measuring cup to get all of the cakes of the same size.
Heat a medium nonstick skillet, place your cakes and cook for 2 minutes on each side or until golden brown. Try not to overcrowd your skillet, and cook them in batches of 3. Repeat until finished. Try not to move them too much to avoid them falling apart.
Serve immediately with some mayonnaise or tartar sauce, and Enjoy!
1 tablespoon mayonnaise, tartar sauce