Tuna Patties Recipe
Easy Crispy Tuna Patties Recipe
If you are looking for a quick, budget-friendly, and protein-packed meal that delivers on flavor, you have come to the right place. As a chef, I consider Tuna Patties (also known as tuna cakes) one of those magical pantry-staple recipes. With just a few simple ingredients, you can transform a humble can of tuna into a crispy, golden-brown dish that both kids and adults will love.
In this comprehensive guide, I will share my kitchen secrets to making perfect tuna patties that are crispy on the outside, moist on the inside, and hold together perfectly.
Why You'll Love This Recipe
Quick & Budget-Friendly: Made with affordable pantry staples, it goes from prep to plate in less than 30 minutes.
Packed with Protein: A fantastic way to add lean protein and healthy omega-3 fatty acids to your diet. You can read more about the nutritional
benefits of tuna Super Versatile: You can pan-fry, bake, or air-fry them, and customize the herbs and spices to your liking.
Chef's Tips for Success
Drain the Tuna Thoroughly: Excess moisture is the enemy of a firm patty. Press the tuna into a fine-mesh strainer with a spoon to remove as much liquid as possible.
Chill the Patties: Pop the shaped patties into the fridge for 15-20 minutes before cooking. This helps the binder set so they won't fall apart in the pan.
Use Medium Heat: Don't rush the process. Frying on medium heat ensures a perfect golden-brown crust without burning the outside before the inside is warmed through.
Common Mistakes to Avoid
Too Much Liquid: Adding too much mayonnaise or mustard makes the mixture wet and sloppy, making it impossible to shape.
Skipping the Binder: Skimping on the egg or breadcrumbs means your patties will crumble the moment they hit the pan.
Flipping Too Soon: Let the patties cook undisturbed for 3-4 minutes until a solid crust forms before attempting to flip them.
Ingredient Substitutions
Breadcrumb Alternatives: Substitute panko with crushed saltine crackers, rolled oats, or almond flour for a gluten-free option.
Mayo Swap: Use Greek yogurt instead of mayonnaise to slash calories and bump up the protein content.
Herb Variations: If you don't like parsley, fresh dill or cilantro pairs beautifully with seafood.
Meal Prep & Storage Tips
In the Fridge: Shape the patties, place them on a tray covered with plastic wrap, and keep them refrigerated for up to 2 days before cooking. Cooked patties keep well in an airtight container for up to 3 days.
In the Freezer: Flash-freeze raw patties on a baking sheet for an hour, then stack them with parchment paper in a freezer-safe bag. They freeze beautifully for up to 3 months. Cook them straight from frozen, adding an extra minute or two per side.
Serving Suggestions
As a Main Dish: Serve them hot alongside a comforting bowl of
creamy mashed potatoes Tuna Burgers: Slide a patty into a toasted brioche bun with lettuce, tomato, and a slice of cheddar cheese.
Low-Carb Style: Serve them warm over a crisp, refreshing garden salad drizzled with olive oil and lemon juice.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 (makes 8 patties)
Ingredients
2 cans (5 oz each) tuna (in water or oil, drained thoroughly)
1/2 cup breadcrumbs (Panko or regular)
1 large egg, beaten
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 cup green onions, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
2 tablespoons olive oil or vegetable oil (for frying)
Instructions
Mix: In a medium bowl, flake the drained tuna with a fork. Add the breadcrumbs, beaten egg, mayonnaise, mustard, green onions, parsley, garlic powder, salt, and pepper. Mix until well combined.
Shape: Divide the mixture into 8 equal portions. Roll them into balls and gently press them down into patties about 3/4-inch thick.
Chill: Place the patties on a plate, cover, and refrigerate for 15 minutes to firm up.
Cook: Heat the oil in a non-stick skillet over medium heat. Add the patties and cook for 3–4 minutes per side, or until beautifully golden brown and crispy.
Serve: Transfer to a paper towel-lined plate to drain any excess oil. Serve warm with lemon wedges.
Recipe Notes
Air Fryer Option: Spray the patties with cooking oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through.
Tuna Selection: Tuna canned in water keeps the calories lower, while tuna in olive oil adds a richer flavor. Just ensure both are drained completely.
Nutrition Table
Approximate values per serving (2 patties):
| Nutrient | Amount Per Serving |
| Calories | 220 kcal |
| Protein | 24 g |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 8 g |
| Fiber | 1 g |
| Sodium | 420 mg |
FAQ
Q: Can I use canned salmon instead of tuna?
A: Absolutely! This exact recipe works perfectly with canned salmon to create delicious salmon cakes.
Q: Why do my tuna patties fall apart when cooking?
A: This usually happens if the tuna wasn't drained well enough or if the patties didn't chill in the fridge to set the binders.
Q: What is the best sauce to serve with these?
A: Tartar sauce made with mayo, relish, and lemon juice is the classic choice. A spicy sriracha mayo also adds a wonderful kick.