One thing I haven't seen is anyone recommending the usage of Panko Bread Crumbs. I suggest replacing half of the stated bread crumbs with Panko, forming the patties, letting them sit for 30 min to 1 hr and then patting them with Panko before frying.
For the reviewers that find this mix to be too "mushy", first please remember that this is tuna in a can that has sat in water and salt or oil for months ( or years! ) prior to your opening the can. Canned tuna, in general, is mushy. One way around this, is to "Smush" the patties down to 1/4 or even 1/8 of an inch. With patties being this thin, they cook very quickly. I suggest cooking up two and laying a piece of cheese between!
Another use for this recipe, which could be fun, is to roll the mixture into small balls, like meatballs, cool them, and then roll them in either Panko and skillet fry or bake, or to dip them in egg and flour and fry them ( like in a Fry Daddy ). The small balls make them really kid friendly and they can be stored up and used a hundred different ways... topping for salads, tuna subs, macaroni and cheese add-ins. Be creative! (PS: Omit the dill and add 1/3 C BBQ for a southwestern flare!)
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One thing I haven't seen is anyone recommending the usage of Panko Bread Crumbs. I suggest...