2 (5 to 6-ounce) cans tuna – or grill fresh tuna and use instead of can tuna!
2 teaspoons Dijon mustard
1/2 cup white bread , torn into small pieces
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon water, or liquid from the cans of tuna
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper, to taste
Crystal or Tabasco hot sauce, to taste
1 raw egg
2 tablespoons extra virgin olive oil
1/2 teaspoon butter
Lemon wedges, for serving (optional)
Drain the tuna:
Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
Make the tuna mixture:
In a medium bowl, combine the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on some salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
Form into patties and chill:
Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper-lined tray and chill for an hour. (You can skip the chilling if you are short on time. Chilling just helps the patties stay together when you cook them.)
Sauté in a skillet:
Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3 to 4 minutes on each side.
Serve with wedges of lemon and some tartar sauce.