2 Teaspoons Lemon Juice
3 Tablespoons Grated Parmesan Cheese
12 Tablespoons Italian-Seasoned Bread Crumbs
3 (5 Ounce) Cans Tuna, Drained
3 Tablespoons Diced Onion
1/8 Teaspoon Pinch Ground Black Pepper
3 Tablespoons Vegetable Oil
Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side. Serve with garden salad with lemon vinaigrette, rice pilaf, and Garlic crostini .