Credits to @hungry.Happens
Ingredients
Fritters
- 12 oz canned tuna fish
- 1/4 cup red onion, chopped
- 3/4 cup shredded mozzarella
- 2 eggs, beaten
- 3 tbsp parsley, chopped
- 1/4 cup mayonaisse
- 1 tbsp siracha
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Lemon aioli
- 1/2 cup mayonnaise
- 1 lemon, half zested and juiced
- 1 clove garlic, minced
- 1/2 tsp dried mint
- Pinch dried mustard
- Salt and pepper, to taste
Instructions
- In a medium bowl, add the tuna fish and mash with a fork. Add in the onion, mozzarella, eggs, parsley, mayo, sriracha, garlic powder, salt and pepper. Mix it all together to incorporate.
- Add a light drizzle of oil to a nonstick pan and cook about 1/4 cup each fritter, flatten it out and cook 3 minutes per side. Serve with the aioli and some lemon slices.
Natalie’s notes
Made 6/3/24. Did not have quite enough tuna, and they were a little too moist. Subbed Dijon for the dried mustard; be careful not to overpower the aioli, a little goes a long way. Added parsley to the aioli instead of dried mint.
