Crispy Tuna Cake Sandwich
Crispy pan-seared tuna cakes on a toasted bun with lemon dill yogurt sauce - a high-protein sandwich built on tuna packing 43g of protein per can.
20 min
Serves 1
Recipe from YouTube by Mitchell Benyukhis
Ingredients
- canned tuna1 can (142g) drained very well
- Dijon mustard1 tsp
- lemon juice1-2 tsp
- dill1 tbsp chopped
- bun1 toasted bun
- lettuce1 square
- tomato1-2 slices
- egg1 egg (50g)
- panko breadcrumbs2 tbsp
- parmesan2 tbsp finely grated
- Dijon mustard1 tsp
- chives1 tbsp chopped
- garlic powder, paprika, salt & pepperto taste
- lemon juice1/2 tbsp
- Greek yogurt1/4 cup
Method
Gently mix the tuna, egg, panko, Parmesan, Dijon, chives, seasonings and lemon juice until just combined.
Form into patties; chill 5 minutes if possible.
Pan-sear in avocado oil over medium heat 3-4 minutes per side until golden and crisp (or air fry at 400F for about 10 minutes, flipping once).
Stir together the Greek yogurt, Dijon, lemon juice, dill, salt and pepper for the lemon dill sauce.
Assemble: bottom bun, sauce, lettuce, tuna cake, tomato, more sauce, top bun. Press lightly, slice and serve.