Potato and Tuna Fritters
Peel the potatoes, rinse and cook in boiling salted water for about 30 minutes, until al dente. Drain, let the steam evaporate and then press through a potato ricer into a bowl. Rinse the scallions, trim and chop. Drain the tuna, flake with a fork and then mix into the potatoes along with the scallions, egg, parsley, lemon zest and 2-3 tablespoons panko. Season with salt and pepper. Shape the mixture into small meatballs and roll in the remaining panko.
Heat the oil in a large frying pan and sear the meatballs for 4-5 minutes per side, until golden brown. Drain on paper towels and serve.