Tuna Patties Recipe: Tuna patties are one of those under-the-radar meals that pack a punch in both flavor and convenience. They’re essentially savory cakes made from canned tuna, bound with breadcrumbs and eggs, and seasoned to perfection.
Whether you’re looking for a weeknight dinner, a budget-friendly option, or a creative way to enjoy seafood, tuna patties have you covered. Think of them as the love child of a crab cake and a fish burger—only easier and cheaper to make!
Why You’ll Love This Recipe
What makes this tuna patty recipe shine is its simplicity. You probably already have most of the ingredients in your pantry. Plus, it’s incredibly versatile—you can eat them with a salad, in a sandwich, or just on their own with a side of dipping sauce. Not to mention, it’s a healthy, protein-rich meal that comes together in under 30 minutes. Even picky eaters can’t resist the crispy outside and tender, flavorful inside.
Ingredients You’ll Need
Essential Ingredients
To get started, here’s a quick rundown of what you absolutely need:
- 2 cans of tuna (5 oz each, drained)
- 1/2 cup breadcrumbs (panko or regular)
- 2 eggs
- 1/4 cup chopped onion
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
These basic ingredients give you a solid foundation for your patties. The eggs and mayo act as binders, while the breadcrumbs give them structure. The lemon juice and mustard brighten the flavors, ensuring the patties don’t taste overly fishy.
Optional Add-ins for Extra Flavor
Want to kick things up a notch? Here are some flavorful additions you might consider:
- Chopped parsley or dill for freshness
- Minced garlic for a punch
- Chopped celery or bell peppers for crunch
- Grated Parmesan cheese for richness
- Hot sauce or red pepper flakes for heat
These extras can help you personalize the recipe according to your taste and what you have on hand.
Kitchen Tools Required
You don’t need anything fancy to make tuna patties, just a few basic kitchen tools:
- Mixing bowl
- Fork or spatula
- Measuring cups and spoons
- Non-stick skillet or frying pan
- Spatula for flipping
- Paper towels for draining
With just these essentials, you’re ready to start cooking like a pro.
Step-by-Step Instructions to Make Tuna Patties
Step 1 – Prep the Ingredients
Before you do anything, gather all your ingredients and tools. Drain the canned tuna thoroughly—this is key because excess moisture can make your patties fall apart. Chop your onion finely and measure out everything else. Having everything prepped and ready makes the process smoother and faster.
Step 2 – Mix Everything Together
In a large bowl, flake the tuna with a fork. Add in the chopped onions, breadcrumbs, eggs, mayo, lemon juice, mustard, salt, and pepper. Mix until everything is well combined. The mixture should be moist but not too wet. If it feels too runny, add a bit more breadcrumbs. You want it just firm enough to hold its shape when formed into patties.
Step 3 – Forming the Patties
With clean hands, scoop out portions of the mixture and shape them into small, round patties—about ½ inch thick. This recipe usually yields 6-8 medium patties, depending on how big you make them. Place them on a plate or tray and chill in the fridge for 10-15 minutes. This helps them firm up and makes frying easier.
Step 4 – Cooking the Patties
Heat the oil in a non-stick skillet over medium heat. Once hot, gently add the patties to the pan. Cook them for about 3-4 minutes per side, or until golden brown and crispy. Avoid crowding the pan—cook in batches if needed. Be gentle when flipping to avoid breaking them.
Step 5 – Serving Suggestions
Tuna patties are incredibly versatile. Here are a few serving ideas:
- Serve with a side of garlic aioli or tartar sauce
- Make a tuna patty burger with lettuce, tomato, and a bun
- Add to a salad for a protein boost
- Serve alongside mashed potatoes or roasted veggies for a full meal
Tips for the Best Tuna Patties
How to Keep Them from Falling Apart
One of the most common issues people run into when making tuna patties is that they crumble in the pan. The secret to avoiding this? It’s all about the right balance of moisture and binding agents. Here’s what you need to remember:
- Drain the tuna thoroughly. Any excess liquid can make the mixture too wet and cause it to fall apart.
- Don’t skimp on the binder. Eggs and breadcrumbs are crucial to holding everything together. If your mixture feels too loose, add more breadcrumbs a tablespoon at a time until it firms up.
- Chill before cooking. Letting the formed patties rest in the fridge for at least 10-15 minutes helps them set and hold their shape better when frying.
- Flip with care. Use a thin, wide spatula and gently turn the patties over. If they resist, give them a bit more time to cook and set before flipping.
Consistency is key. You want a firm mixture that isn’t too dry or too wet—something that holds its shape well when molded but doesn’t crumble under pressure.
Making Them Crispy and Golden
Everyone loves a golden, crispy crust, and there are a few tricks to get that restaurant-quality finish at home:
- Use panko breadcrumbs. These are lighter and airier than regular breadcrumbs, giving you that extra crunch on the outside.
- Don’t overcrowd the pan. Fry in batches if you need to. Too many patties in the pan can lower the oil temperature and result in soggy, uneven browning.
- Use medium-high heat. The oil should sizzle when the patties hit the pan. Too low and they’ll soak up oil; too high and they’ll burn before the inside cooks.
- Let them be. Don’t fuss with the patties too much once they’re in the pan. Let them develop a nice sear before flipping.
With these tips, you’ll get tuna patties that are golden brown on the outside and perfectly tender on the inside—just the way they should be.
Storing and Reheating Tuna Patties
One of the great things about tuna patties is how well they keep. Whether you’re meal prepping or just have leftovers, storing them properly ensures they stay just as tasty.
- Refrigeration: Store cooked patties in an airtight container in the fridge for up to 3 days. Let them cool completely before storing to avoid condensation.
- Freezing: Want to make a big batch? Go ahead and freeze them! Lay the patties on a baking sheet to freeze individually, then transfer them to a zip-top bag or freezer-safe container. They’ll last up to 2 months this way.
- Reheating: For best results, reheat in a skillet over medium heat until warmed through and crispy again. You can also reheat in the oven at 350°F for about 10 minutes. Microwaving is quick but tends to make them soggy, so use it as a last resort.
Proper storage not only keeps your food safe but also preserves texture and flavor, ensuring every bite is as good as the first.
FAQs about Tuna Patties Recipe
1. Can I bake tuna patties instead of frying them?
Yes! Just preheat your oven to 375°F (190°C), place the patties on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through.
2. Can I make these tuna patties gluten-free?
Absolutely. Just use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs.
3. What can I use instead of mayonnaise?
You can swap mayo for Greek yogurt or sour cream for a tangy twist, or even mashed avocado for a healthier fat alternative.
4. Can I use fresh tuna instead of canned?
Yes, but it should be cooked and flaked first. Keep in mind that fresh tuna has a different texture and may require slight adjustments to the binder.
5. What dipping sauces go well with tuna patties?
Tartar sauce, garlic aioli, sriracha mayo, and even simple ketchup or mustard are great choices depending on your flavor preference.
Conclusion
There you have it—a foolproof, flavor-packed guide to making tuna patties that are crispy, golden, and irresistibly tasty. With simple pantry ingredients and easy-to-follow steps, this dish is perfect for busy weeknights, family dinners, or even meal prep for the week ahead. Customize it with your favorite spices, add-ins, or sauces, and you’ve got a meal that never gets boring. Now that you know the secrets to making perfect tuna patties, it’s time to grab that can of tuna and get cooking!
