- 2 (6 ounce) cans tuna packed in oil, thoroughly drained
- 2 tablespoons mild white miso
- 5 ounces extra firm tofu
- 5 finely chopped green onions
- 4 tablespoons dry breadcrumbs
- 1 egg
Directions See How It's Made
- Smoosh all the ingredients together until thoroughly combined.
- Heat a little olive oil in a non-stick frying pan over medium heat. Form golf ball-sized balls of the tuna, and flatten into little patties.
- Fry until well-browned on each side. Drain on paper towels.