Note: Measurements are approximate, as I did not use a recipe myself but simply added what looked good as I went along.
4 cans water packed tuna, drained
1 sleeve saltine crackers, crushed
1 quarter cup Parmesan cheese
4 large eggs
One half onion, minced
One half red bell pepper, minced
1 large celery stick, minced
1 quarter cup dried parsley flakes
1 quarter cup lemon juice
Several generous shakes Old Bay seasoning
Vegetable oil for frying
Mise en place: Finely chop the vegetables. Put crackers in a ziplock bag and crush them into fine crumbs. Drain tuna.
Preparation: In large bowl, beat eggs with cracker crumbs, cheese, dried parsley, lemon juice, and Old Bay to form a paste. Add drained tuna and minced vegetables. Mix well.
At this point you may refrigerate the tuna mixture. It is easier to work with a chilled tuna mixture, but you do not have to chill it if you do not have the time to do so.
To fry, heat a thin layer of vegetable oil in a large, heavy frying pan over medium heat. Form thin flat tuna patties out of lumps of tuna mixture about as big as an egg. (A little vegetable oil on your hands keeps the tuna mixture from sticking.) Fry just three or four at a time, do not crowd them in the pan. Fry about 5 minutes on each side, flattening the tuna pancakes with the spatula after you flip them. Drain on paper towels.
Makes 16 tuna pancakes. My family loved them. :-)