Ingredients
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- 2 5-ounce cans of chunk light tuna in water, drained and flaked apart
- 1 large 10-ounce russet potato peeled and cut into small cubes, 9 ounces peeled
- 1/4 cup chopped dill
- 2 tablespoons light mayonnaise
- 2 tablespoons minced red onion
- 1 tablespoon Dijon
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon kosher salt
- black pepper to taste
- olive oil spray
- 1 large egg beaten
- 3/4 cup plain or gluten-free panko *
- lemon wedges for squeezing
- tartar sauce is optional for serving
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