1 Large Potato, Cubed
4 (3 Ounce) Cans Tuna, Drained
1 Small Chopped Onion
1 Tablespoon Dijon Mustard
1 Tablespoon Dry Panko Breadcrumbs, Or As Needed
2 Teaspoons Garlic Powder
1 Teaspoon Italian or Greek Seasoning
¼ Teaspoon Cayenne Pepper
Kosher Salt And Ground Black Pepper To Taste
2 Tablespoons Olive Oil
Step 1 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.
Step 2 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.
Step 3 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 lemon Asparagus and beverage.