Ingredients

• 1 pouch (6.4 oz) cans of tuna
• ½ cup bread crumbs
• 1 egg beaten
• ⅓ cup mayonnaise
• ¼ chopped spring onions
• ½ teaspoon garlic powder
• ½ teaspoon dill weed
• ½ teaspoon paprika
• ¼ teaspoon lemon pepper
• salt to taste
• 4 sandwich thins, whole wheat buns or regular buns toasted
• For Cucumber Topping
• 1 cucumber diced
• ¼ cup mayonnaise
• ¼ teaspoon dill weed
• ¼ teaspoon lemon pepper
• Salt to taste

Instructions

1. Combine tuna, bread crumbs, egg, mayonnaise, spring onions, garlic powder, paprika, dill weed, lemon pepper and salt into a large bowl. Mix well. Shape into 4 patties. Refrigerate for 30 minutes to an hour.
2. While patties are being refrigerated it the best time to make the cucumber topping. Combine cucumber, mayonnaise, dill weed, lemon pepper and salt in a bowl and mix evenly. Cover and refrigerate. It’s now the perfect time to grab a glass of wine, make a cocktail or make sure the beer is getting cold.
3. Coat a nonstick skillet with oil or cooking spray. Fry tuna patties until cooked through (may take 2-4 minutes each side) Be careful when flipping.
4. Serve on buns, top with cucumber topping and enjoy.