– 2 (4-ounce) cans white albacore tuna in water, drained well – 1 small yellow onion, finely diced2 scallions, finely chopped – 1 tablespoon chopped fresh cilantro¼ cup + 1 tablespoon mayonnaise, divided – 1 teaspoon Dijon mustard – ½ teaspoon garlic powder – ½ teaspoon sea salt¼ teaspoon freshly ground black pepper – 1 large egg, lightly whiskedJuice of ½ lemon – ½ cup panko breadcrumb – 1 teaspoon sriracha, or more to taste – 2 tablespoons avocado oil
In a medium bowl, combine drained tuna, onion, scallions, cilantro, 1 tablespoon mayonnaise, Dijon mustard, garlic powder, salt, pepper, egg, lemon juice, and breadcrumbs.Blend well.
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Divide the tuna mixture into 6 equal amounts using a ⅓ cup measuring cup, then shape patties with your hands.Refrigerate patties for 15 minutes or 24 hours to harden.
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Cook the tuna patties in avocado oil in a pan over medium-high heat.Cook patties on one side for 4-5 minutes until gently browned, working in batches as needed.
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Turn with a spatula and heat for 3–4 more minutes until gently browned. Repeat with remaining patties.Sriracha mayo on the side, serve immediately.
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