Directions

1. In a skillet, heat the oil and butter over medium- high heat.
2. Sauté the onions, red bell pepper, and garlic for 5 to 7 minutes.
3. Drain the tuna from the cans thoroughly. Put the tuna in a large mixing bowl. Add the lime juice.
4. Add the sautéed vegetables to the mixing bowl.
5. Add the celery, parsley, and cheese. Combine well.
6. Add the oregano, salt, and pepper to taste. Mix well.
7. Add a dash of sriracha for a spicy kick and mix well.
8. Add the panko crumbs and mix well.
9. Mix in the eggs until the mixture is well combined. You can add an extra egg if necessary, but the tuna is usually wet enough that it isn't required. Form 6 patties from the mixture.
10. Refrigerate for 30 to 60 minutes (or even overnight).
11. Remove from refrigerator and coat with a mixture of the 1/2 cup of panko crumbs and 1/4 cup of parmesan cheese.
12. Spray the tops of the coated patties with some non- stick cooking spray.
13. Place a crisper place in each drawer. Put 3 patties in each drawer. Insert the drawers into the unit.
14. Select zone 1, then AIR FRY, then set the temperature to 200°C with a 10-minute timer. To match zone 2 settings to zone 1, choose MATCH. To begin, select START/STOP.
15. Remove and garnish with chopped parsley.