Ingredients
Method
Preparation
- Drain both tuna cans very well and finely chop the red bell pepper, zucchini, and red onion so they blend easily into the mixture.
Mixing
- In a bowl, combine drained tuna, chopped vegetables, breadcrumbs, beaten egg, oregano, thyme, salt, and pepper. Mix gently until evenly combined.
Forming
- Shape the mixture into 6 small patties or 4 larger cakes, pressing firmly so they hold together when cooking.
Cooking
- Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Cook the patties 3–4 minutes per side until golden brown and cooked through.
Serving
- Transfer cooked cakes to a wire rack or plate lined with paper towels to drain briefly before serving.
Notes
Dry the tuna well to prevent soggy cakes; press in a fine sieve or paper towels. Cook over medium heat so the exterior crisps without burning before the center cooks. If the mixture seems too wet, add a tablespoon more breadcrumbs; if too dry, add a splash of beaten egg. Make ahead: form patties and refrigerate up to 24 hours before cooking for easy weeknight prep. For a baked version, place on a parchment-lined sheet and bake at 400°F for 12–15 minutes, flipping once.