These patties are already cooked and seasoned, so you just warm them through until the outside crisps in a hot pan. A quick pan sauce of lemon and butter turns them into a weeknight dinner with enough time left over for a salad.

Serves 2. 20 minutes, 15 at the stove.

About 300 calories a serving, 10 g protein, 5 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Pat the two tuna patties dry with paper towels and place them in the pan.
2. Cook the patties for 3 to 4 minutes until the bottom is golden and crisp, then flip and cook the other side another 2 to 3 minutes until warmed through and both sides are browned. Transfer to a plate.7 min
3. Reduce heat to medium and add 2 tablespoons butter and 1 minced garlic clove to the same skillet, stirring until the garlic is fragrant, about 30 seconds.
4. Squeeze the juice from half the lemon into the pan, season with salt and pepper, and simmer for 30 seconds until blended.1 min
5. Pour the pan sauce over the patties and serve right away with a squeeze of fresh lemon on the side and a simple green salad or steamed vegetables.

Note Swap the lemon for lime or a splash of vinegar if that is what you have. Leftovers keep refrigerated for a day, best eaten cold or gently rewarmed in a low oven. Pair with a grain like rice or couscous, or nest the patties in a roll with mustard and pickles for a quick lunch.