I doubled the recipe below because I wanted leftovers. I got about 9-10 patties out of it.
3 — 3 oz pouches chunk light tuna (I bought 2 large 10 oz cans since I was doubling)
½ yellow onion, chopped
⅓ cup plain Panko breadcrumbs
½ tbsp Old Bay® Seasoning (I used Slap Ya Mama Cajun Seasoning!)
⅛ tsp crushed red pepper flakes
2 egg whites
¼ c light mayonnaise
1 tsp chili powder
1 tsp lime juice
In a medium size bowl, fork out tuna from all 3 pouches (or cans). Combine remaining ingredients and mix well. Refrigerate tuna mixture for 1 hour before forming into patties (this helps the patties stick together better).
Form into 4 equal size patties, or however many you're planning on making. Spray a large skillet with non-stick cooking spray. Cook tuna patties over medium-low heat for about 3 minutes on each side or until both sides are golden brown.
For Chipotle Mayo: In a small bowl, combine all ingredients and mix until smooth.
To serve, top tuna cakes with Chipotle Mayo.
Original recipe found here.