Tunies

• 1 6 1/8-ounce can white chunk tuna (oil- or water-packed), drained and finely chopped
• 3 teaspoons chopped parsley
• 1 teaspoon chopped onion or scallion
• 1 large egg, lightly beaten
• 3 tablespoons bread crumbs (optional)
• Vegetable oil for the pan

1. Combine all the ingredients except the oil in a large bowl.
2. Mix forcefully until you cry out in pain.
3. The mix should be fine, the egg frothy.
4. In a skillet, heat the oil until it sizzles.
5. Working in batches and using a large spoon, drop the batter into the pan to form 2-inch circles.
6. Watch them cringe, then fluff up.
7. Cook for about 2 minutes and then turn over and cook an additional 2 minutes, or until golden brown on both sides.
8. Remove with slotted spoon, and drain on paper towels.

white chunk tuna, parsley, onion, egg, bread crumbs, vegetable oil

Taken from cooking.nytimes.com/recipes/3035 (may not work)