1 large potato, peeled and cubed
1can tuna, drained
¼ cup chopped onion
1 tablespoon Dijon mustard
1 tablespoon dry breadcrumbs, or as needed
1 ½ teaspoons garlic powder
1 teaspoon Italian seasoning
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil
Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.
Serve with dipping sauce or mayo
Tip : For the breadcrumbs it’s easy to make your own if you have any “enders” or extra sliced bread. Spread out the slices on a tray and leave open to the air overnight so that they dry out. Then whizz up in a mini chopper or blender. Will keep for weeks in an airtight container and great for adding to recipes and making breaded chicken or fish.