Lemon: Lemon zest gives the tuna patties a delicious citrusy aroma. Spices: Season with salt, pepper, cumin, and paprika. Eggs: Eggs bind all the ingredients.

Heat the oil in a large frying pan and fry the patties over medium-low heat for 4-5 minutes on the first side, then flip and fry for another couple of minutes. If you prefer to bake these, use a real ...

Finely grated zest of 1 lemon. 2 teaspoons fresh lemon juice. Freshly ground black pepper. ... Using lightly moistened hands, shape tuna mixture into 4 patties about 1 inch thick.

2 tablespoons pine nuts. 1 pound tuna steak, cut into 1/2-inch dice. 1/2 cup dry white wine. 1/2 teaspoon finely grated lemon zest. 1/2 pound cherry tomatoes, coarsely chopped ...

In a separate small bowl, stir together the mayonnaise, lemon and orange zest, green onion, parsley and salt. Fold the mayonnaise into the tuna until it is evenly mixed. Chill until ready to serve ...

Adapted from “Take a Tin of Tuna,” which takes canned tuna in new directions. All the flavors of crab cakes are combined in these tasty tuna patties. A crunchy salad and tartar sauce are ...

2 cans (6 ounces each) tuna packed in oil; 2 teaspoons grated lemon zest (from 2 lemons) 2 teaspoons lemon juice; ... Toss drained pasta with tuna mixture, lemon zest, lemon juice, salt, pepper, ...

Meanwhile make dipping sauce: in a medium bowl, combine remaining ½ cup yogurt with lemon zest, lemon juice, and remaining ¼ cup cilantro. Season with salt and pepper.