Tuna, white bean, and lemon patties

Method

1. Put the beans in a wide bowl and mash until about three quarters are a coarse paste, leaving some small pieces for texture. Flake in the very well-drained tuna.
2. Add the beaten egg, 40 g of the panko, Dijon, lemon juice, zest, parsley, scallions, salt, and pepper. Fold gently until evenly combined. Rest for 10 minutes so the crumbs absorb moisture.
3. Divide into 8 portions of about 75 g. Compress each firmly into a patty about 7 cm wide and 1.5 cm thick. If the first patty feels sticky rather than cohesive, fold in the reserved 10 g panko. Chill all patties for 10 minutes.
4. Heat 15 ml olive oil in a 28 cm nonstick skillet over medium heat. Add 4 patties without crowding and cook for 3 to 4 minutes per side until deep golden, firm at the centre, and 71°C inside. Transfer to a clean plate. Repeat with the remaining 10 ml oil and patties.
5. Eat hot, or cool in one layer for packing. Do not stack or seal while steaming because trapped condensation softens the crust and slows cooling.

Storage and transport

• Refrigerate cooked patties in a shallow covered container as soon as the heavy steam stops and always within 2 hours. Keep at 4°C or colder and use within 3 days.
• Patties may be eaten properly chilled. To reheat, heat once until steaming throughout and the centre reaches 74°C, then serve immediately.
• Freeze fully cooled patties in one layer, then transfer to an airtight container with parchment between layers for up to 2 months. Thaw overnight in the refrigerator and reheat once to 74°C.
• For travel, pack chilled patties in a sealed container inside an insulated bag with two frozen cold sources, one above and one below. They cannot travel safely without cold sources.
• The maximum cumulative time out of refrigeration is 2 hours, or 1 hour above 32°C. Discard patties that exceed this limit, even if they look and smell normal.

Notes

• Allergens: fish, egg, mustard, and wheat in standard panko. Use verified gluten-free panko and check Dijon and packaged ingredients for a gluten-free version.
• Tuna and bean moisture varies. Dry both thoroughly and reserve 10 g panko to add only if the rested mixture needs it.
• Mash most of the beans before adding tuna. This creates a binder without turning the tuna into paste.
• The patties are sturdy enough to eat by hand when cold, but use a napkin or small container because the crust remains delicate.

Sources consulted

• EatingWell: Easy Tuna Cakes with Greens and Lemon Dressing
• FoodSafety.gov: Safe Minimum Internal Temperatures
• USDA FSIS: Refrigerating Opened Canned Food
• FDA: Are You Storing Food Safely?
• USDA FSIS: Keeping Bag Lunches Safe
• FDA: Food Allergies, What You Need to Know

From Christoph Mayer

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