Old Bay Tuna Patties

Who's a fan of tuna patties? I love them, but only if they're fresh, light and crammed with flavor. Bring on the Old Bay! The Chesapeake Bay spice blend is excellent on seafood, and it partners perfectly with the tuna in these patties. 

Oh, and have you tried tuna in a pouch? I'm not sure why, but I prefer it over the canned variety. It seems fresh and more "chunky", making it perfect for main dishes, and patties like these. 

Old Bay Tuna Patties with Parsley 

4 pouches (10 ounces total) tuna in water
1 large egg
1 tablespoon Old Bay seasoning
1 teaspoon Dijon mustard
1/2 cup diced white bread, about 2 slices
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Combine all ingredients but the oil and mix well. Shape the mixture into 4 equal patties, each about 1-inch thick (shape into a ball first, and then press down into a patty). Transfer to plate and refrigerate 1 hour (this helps keep the patties from falling apart, if you’re in hurry, you can skip this step).
Heat the oil in a large skillet over medium-high heat. Add the tuna patties and cook until browned on both sides, about 3 minutes per side.

Serves 4