Tuna, white bean, and lemon patties
Units
Temperature
Servings
Ingredients
Patties
- 240 g tinned tuna, drained very thoroughly rounded
- 240 g cooked white beans, rinsed, drained, and patted dry rounded
- 1 large egg, lightly beaten rounded
- 50 g panko breadcrumbs rounded
- 10 g Dijon mustard rounded
- 20 ml fresh lemon juice rounded
- 3 g finely grated lemon zest rounded
- 20 g flat-leaf parsley, finely chopped rounded
- 2 scallions, finely sliced rounded
- 2 g fine salt, reduce if the tuna is heavily salted rounded
- 1 g black pepper rounded
- 25 ml olive oil, for the skillet rounded
Method
Method
- 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.
- 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.
- 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.
- 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.
- 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.