• Reserve a tablespoon of the tuna water. Drain the liquid from the tuna cans. .
• Add 1 teaspoon of olive oil to a large pan and sauté the onion, garlic and bell pepper for 6 minutes, or until soft and translucent. Remove from the heat and let cool.
• In a bowl, mix together the tuna, 1 tsp olive oil, mustard, water, parsley, chives, and Tabasco. Season with salt and ground black pepper
• In a separate bowl, beat the eggs add the lemon juice and lemon zest. Mix in the torn bread.
• Combine the tuna mixture with the eggs and the satue veggies, mix with your hands until well mixed.
• Form the tuna mixture into small patties with your hands and place them to the side.
• Chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
• Preheat oven to 400°F (200°C)
• Place onto a wax paper baking tray lightly sprayed with olive oil.
• Put the remaining olive oil in a bowl and brush the patties thoroughly
• Bake 10 minutes.
• Remove from oven, flip, and bake 10 more minutes, until golden-brown.

Lemon chives Dip

• Add all ingredients to a small mixing bowl and stir to combine.
• Serve the tuna patties with the lemon chives dip.