Nadia G definitely gets a nod for this one, but we did alter the recipe a bit (to what you see below) based on our tastes and what was in the pantry. I also doubled this recipe, because…well, as I’ve said before, I cook for an army. Also, I served cole slaw (from 2 packages of store-shredded cabbage and a jar of Marzetti slaw dressing) as a side, but Nadia’s menu included her own citrus slaw that looked amazing. I was just too lazy to make it. ;)
1 tablespoon extra-virgin olive oil
1 rib celery, finely diced
1 red chile, minced
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seeds
1/4 teaspoon sea salt
Freshly cracked black pepper
2 cups canned tuna in water, drained (about 4 cans)
1/3 cup Panko
1 generous tbsp. freeze-dried parsley
1 tablespoon heavy cream
1 tsp. dried mustard
3 green onions, thinly sliced
1 egg, beaten
all-purpose flour for dredging, plus more for flouring your hands
Heat 1 tbsp olive oil in skillet. Cook celery, chili pepper, garlic, cayenne, celery seed, salt, and pepper 3-4 minutes, until softened a bit and fragrant. Remove from heat, and set aside to cool.
In a large bowl, combine tuna, panko, parsley, cream, mustard, onions, and egg. Mix well, then add cooled stuff from skillet and mix. With floured hands, form patties and dredge in flour. (this is a messy step, not fun for the tactilely defensive sort) Place in freezer for a few minutes to firm up.
Cook patties in a bit of canola oil over medium heat, until golden on both sides and heated through, about 5-7 minutes. Serve with sriracha mayonnaise (see below) on buns…or not. A bed of greens with fresh tomatoes works beautifully with a dollop of the mayo on top of the patty. Enjoy!
Sriracha mayo
1 c. mayo
1tbsp sriracha (more or less to taste)
Mix well.
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