2 cans of solid white albacore tuna, drained and flaked apart
3 T olive oil
1/4 cup chives and/or parsley, finely chopped
3 lemons, 1 zested and juiced and the other 2 cut in half
1-2 t Dijon mustard
1/2 cup panko bread crumbs
Salt and pepper
Hot sauce, for serving
In a medium mixing bowl, add the drained and flaked tuna, 1 tablespoon of olive oil, chives, lemon zest and 1 tablespoon of juice, mustard, egg, bread crumbs and season with salt and pepper. Mix gently to combine and form into 4 equal size cakes. Place in fridge to chill for about 30 minutes or up to one hour.
Place a large nonstick skillet over medium-high heat, and add 2 tablespoons of olive oil. Add the 4 cut lemons to the pan, cut side down, and cook for a minute or so until golden brown. Remove from pan and set aside. Gently place the tuna cakes in the skillet and let cook for 3-4 minutes per side, or until golden brown and heated through.
Serve with charred lemon and hot sauce.