Prepare the Tuna: Place the thoroughly drained tuna into a medium-sized bowl. Use a fork to flake it apart until there are no large clumps remaining.

Combine Wet Ingredients: Add the beaten egg, mayonnaise, Dijon mustard, lemon zest, and chopped parsley to the tuna. Season with the salt and black pepper.

Mix Gently: Stir everything together until just combined. Be careful not to overmix, as this can make the cakes tough. We want to keep some of that nice, flaky texture.

Add the Binder: Gently fold in the 100g of fresh breadcrumbs until they are evenly distributed throughout the mixture.

Shape the Cakes: Divide the mixture into 8 equal portions. What works best for me is to roll each portion into a ball and then gently flatten it into a patty about 2cm thick. Place the shaped cakes on a plate or baking tray lined with parchment paper.

Chill Thoroughly: Cover the tuna cakes with cling film and place them in the refrigerator to chill for at least 30 minutes. This step is crucial for helping them firm up.

Coat the Cakes: Spread the 50g of plain flour on a separate plate. Gently press each chilled tuna cake into the flour, coating both sides and shaking off any excess.

Fry to Golden Perfection: Heat the oil in a large non-stick frying pan over a medium heat. Once the oil is shimmering, carefully place 4 of the tuna cakes into the pan. Fry for 4-5 minutes on each side, until they are beautifully golden brown and crisp.

Rest and Repeat: Remove the cooked cakes from the pan and place them on a plate lined with kitchen paper to absorb any excess oil. Repeat the frying process with the remaining 4 cakes. Serve immediately.