This tuna patties recipe turns a few pantry cans into a crispy, golden dinner in under thirty minutes.
It is the kind of meal that saves a busy weeknight without making you feel like you settled.
Canned tuna gets a bad reputation for being boring, but that changes the moment it is mixed with egg, breadcrumbs, and a handful of bright seasonings and pan fried until the edges turn deep golden brown.
My family goes through a batch of these faster than I can plate them.
If you already love my Tuna Pie Recipe, you are going to feel right at home here, since both recipes lean on the same pantry-friendly canned tuna base.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings (8 patties) |
| Difficulty Level | Easy |
Why You’ll Love This Tuna Patties Recipe
These patties come together with ingredients you probably already have in the pantry and fridge.
They also freeze beautifully, so a double batch means dinner is already sorted for another night.
- Ready in 25 minutes from start to finish
- Uses affordable, shelf-stable canned tuna
- Crispy exterior with a tender, flaky interior
- Freezer friendly for easy make-ahead meals
- Naturally high in protein and low in carbs
They remind me a bit of my Salmon Croquettes Recipe, just with that distinct, milder tuna flavor.
Ingredients
You only need a short list of ingredients for these tuna patties, and most of them are already sitting in your pantry and refrigerator right now.
A good quality canned tuna makes the biggest difference in both flavor and texture, so it is worth reaching for a well drained, solid pack rather than a flaky, watery one.
- 2 (5 ounce) cans wild caught albacore tuna, drained well
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped green onion
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil, for frying
Read Also: Old Fashioned Salmon Patties Recipe
Kitchen Equipment Needed
Nothing fancy is required here. A good nonstick skillet and a sturdy spatula will get you the rest of the way.
- Nonstick skillet
- Mixing bowl
- Fish spatula
- Measuring cups and spoons
- Wire cooling rack
- Fork, for flaking tuna
The crispy exterior on these patties reminds me of the crunch I chase in my Air Fryer Fish Sticks Recipe, just achieved in a skillet instead of the air fryer basket.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this recipe, based on what has actually made a difference in my own kitchen.
1. Wild Planet Wild Albacore Tuna
This is the tuna I keep stocked for these patties. It is firmer and flakier than budget brands, which means less mush and more texture in the finished patty.
2. Lodge Cast Iron Skillet
A well seasoned cast iron skillet gives these patties a deeper, more even crust than most nonstick pans manage.
It also holds heat steadily, so the second and third batches brown just as well as the first.
3. OXO Fish Spatula
The thin, flexible edge on a fish spatula slides cleanly under delicate patties without tearing them apart.
It is a small tool that saves a lot of frustration during the flip.
4. Old Bay Seasoning
This blend is what gives these patties that classic, slightly briny seafood shack flavor.
A little goes a long way, and I use it well beyond this one recipe.
You might also enjoy: Crab Cakes Recipe
Step-by-Step Instructions: How to Make Tuna Patties
Step 1: Drain and Flake the Tuna
- Open both cans of tuna and press them firmly with the lid or a fork to squeeze out as much liquid as possible.
- Transfer the drained tuna to a large mixing bowl.
- Use a fork to flake the tuna into small, even pieces, breaking up any large chunks.
- Excess moisture is the main reason patties fall apart, so take an extra moment here to press out any remaining liquid.
Step 2: Mix the Binding Ingredients
- Add the eggs, panko breadcrumbs, mayonnaise, and Dijon mustard directly into the bowl with the flaked tuna.
- Pour in the lemon juice and add the chopped green onion and parsley.
- Sprinkle in the garlic powder, Old Bay seasoning, salt, and black pepper.
- Using a fork or your hands, gently combine everything just until evenly mixed. Overmixing can make the patties dense, so stop as soon as the mixture holds together.
Step 3: Shape the Patties
- Divide the mixture into 8 equal portions, using about 1/3 cup for each.
- Gently press and shape each portion into a patty roughly 3 inches wide and 3/4 inch thick.
- Place the shaped patties on a plate or tray lined with parchment paper.
- For patties that hold together even better, refrigerate them for 15 to 20 minutes before cooking. This step is optional but helpful if your mixture feels soft.
Step 4: Heat the Skillet
- Place a large nonstick skillet over medium heat.
- Add the olive oil and let it heat for about 1 to 2 minutes, until it shimmers slightly when you tilt the pan.
- Avoid heating the oil until it smokes, since that can burn the outside of the patties before the inside is warmed through.
Step 5: Cook the Patties
- Carefully place the patties into the hot skillet, leaving space between each one so they cook evenly.
- Cook for 3 to 4 minutes on the first side, until deep golden brown.
- Gently flip each patty using a fish spatula and cook for another 3 to 4 minutes on the second side.
- Work in batches if needed rather than crowding the pan, adding a little more oil between batches if the skillet looks dry.
Step 6: Drain and Rest
- Transfer the cooked patties to a wire cooling rack or a plate lined with paper towels.
- Let them rest for 2 to 3 minutes before serving. This short rest helps the patties firm up slightly and makes them easier to handle.
- Serve warm with your favorite dipping sauce or side dishes.
My family loves stacking a leftover patty into a bun the same way we do with my Tuna Melt Recipe.
Tips for The Best Tuna Patties
A few small details make a big difference between patties that hold their shape and ones that crumble apart in the pan.
- Press out as much liquid from the tuna as possible before mixing
- Do not skip the chilling step if your mixture feels loose or sticky
- Use medium heat, since high heat browns the outside before the inside cooks through
- Avoid flipping the patties too early. Let a solid crust form first so they release easily
- Use a light hand when mixing to keep the texture tender rather than dense
These same tricks come in handy whenever I make my Chickpea Tuna Salad Recipe, especially the part about draining the tuna thoroughly.
Serving Suggestions
Tuna patties are versatile enough to fit into almost any meal, from a quick lunch to a full dinner spread.
A simple squeeze of lemon over the top is often all they need.
- Serve alongside Creamy Mashed Potatoes for a comforting, classic plate
- Pair with a tangy Vinegar Coleslaw for crunch and contrast
- Tuck into a soft bun with lettuce and tomato for a tuna patty sandwich
- Serve over a bed of greens with a light vinaigrette
- Pair with a cool Cucumber Salad on warm evenings
You might also enjoy: Creamy Mashed Potatoes
Variations of Tuna Patties
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or what you have on hand.
These patties are forgiving enough to handle a wide range of add-ins without losing their shape, so do not be afraid to experiment with what is already in your fridge.
- Spicy version: add 1/2 teaspoon cayenne pepper or a diced jalapeno to the mixture
- Cheesy version: fold in 1/4 cup shredded sharp cheddar or parmesan
- Mediterranean version: swap parsley for fresh dill and add crumbled feta
- Baked version: bake at 400°F for 15 to 18 minutes, flipping halfway through
- Gluten-free version: substitute the panko with a gluten-free breadcrumb or crushed rice crackers
The lemon and dill combination in the Mediterranean version tastes a lot like the flavors in my Lemon Tuna Pasta Recipe.
Storage and Reheating
These patties hold up well in the fridge and freezer, which makes them a great option for meal prep.
- Refrigerate cooked patties in an airtight container for up to 3 days
- Freeze cooked, cooled patties in a single layer, then transfer to a freezer bag for up to 2 months
- Reheat in a skillet over medium heat for 2 to 3 minutes per side to keep the crust crisp
- Reheat in the oven at 350°F for about 10 minutes if warming several at once
- Avoid microwaving if possible, since it tends to soften the crispy exterior
If you like keeping cooked seafood on hand for busy weeks, my Tuna Noodle Casserole reheats just as easily.
Nutritional Facts
These tuna patties are naturally high in protein and lower in carbohydrates compared to many other patty-style dinners.
Exact values will vary slightly depending on the specific brands you use.
- Calories: approximately 210 per patty
- Protein: approximately 16 grams per patty
- Fat: approximately 12 grams per patty
- Carbohydrates: approximately 6 grams per patty
- Sodium: approximately 380 milligrams per patty
For another protein-forward option on busy nights, I often turn to my Vinegar Coleslaw Recipe as a light, tangy side.
Health Benefits of Key Ingredients
Beyond being quick to make, this recipe leans on a few ingredients that genuinely support a balanced plate.
- Tuna is an excellent source of lean protein and omega-3 fatty acids
- Eggs provide additional protein along with important vitamins like B12
- Parsley adds vitamin K and a boost of fresh antioxidants
- Lemon juice contributes vitamin C and helps brighten the overall flavor
- Green onion adds fiber along with a mild, fresh bite
I lean on that same lean protein boost whenever I toss together my Tuna Egg Salad Recipe for lunch.
FAQs About Tuna Patties
1. Can I use fresh tuna instead of canned?
Yes, you can use cooked, flaked fresh tuna in place of canned. Just make sure it is fully cooked and well drained before mixing.
2. Why do my tuna patties fall apart while cooking?
This usually happens when there is too much moisture in the tuna or not enough binder.
Drain the tuna thoroughly and do not skip the egg and breadcrumbs.
3. Can I bake these instead of frying them?
Absolutely. Bake at 400°F on a lined baking sheet for 15 to 18 minutes, flipping the patties halfway through for even browning.
4. What can I substitute for breadcrumbs?
Crushed crackers, rolled oats, or crushed rice crackers all work well as substitutes.
Each will slightly change the texture, but all help bind the patties.
5. Can I make the mixture ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance and keep it covered in the fridge.
This actually helps the patties hold together even better once cooked.
A cool, creamy Cucumber Salad is one of my favorite quick sides to pull together while these patties cook. Try my Cucumber Salad Recipe alongside them next time.
Tuna Patties
Ingredients
- 2 canned wild caught albacore tuna 5 ounce cans, drained well
- 2 large eggs
- 1/2 cup panko breadcrumbs about 30g
- 3 tablespoons mayonnaise about 45g
- 1 tablespoon Dijon mustard about 15g
- 2 tablespoons fresh lemon juice about 30ml
- 1/4 cup green onion finely chopped, about 25g
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil for frying, plus more as needed between batches
Equipment
- Nonstick skillet large
- Mixing bowl large
- Fish spatula
- Measuring cups and spoons
- Wire cooling rack
- Fork for flaking tuna
Method
- Open both cans of tuna and press them firmly with the lid or a fork to squeeze out as much liquid as possible. Transfer the drained tuna to a large mixing bowl and flake it into small, even pieces with a fork.
- Add the eggs, panko, mayonnaise, Dijon, lemon juice, green onion, parsley, garlic powder, Old Bay, salt, and pepper to the bowl. Gently combine just until evenly mixed; do not overmix.
- Divide the mixture into 8 equal portions of about 1/3 cup each and shape into patties roughly 3 inches wide and 3/4 inch thick. Place on a parchment-lined plate or tray and refrigerate 15 to 20 minutes if the mixture feels soft.
- Place a large nonstick skillet over medium heat and add the olive oil. Heat for 1 to 2 minutes until the oil shimmers slightly when you tilt the pan, but do not let it smoke.
- Carefully place the patties in the hot skillet with space between each one. Cook 3 to 4 minutes per side until deep golden brown, flipping gently with a fish spatula. Work in batches if needed, adding more oil between batches if the pan looks dry.
- Transfer the cooked patties to a wire cooling rack or a paper towel-lined plate and rest 2 to 3 minutes before serving warm with your favorite dipping sauce or side dishes.
Nutrition
Notes
- Press out as much liquid from the tuna as possible before mixing; excess moisture is the main reason patties fall apart.
- Do not skip the chilling step if your mixture feels loose or sticky; 15 to 20 minutes in the fridge helps the patties hold together.
- Use medium heat, since high heat browns the outside before the inside cooks through.
- Avoid flipping the patties too early; let a solid crust form first so they release easily.
- Use a light hand when mixing to keep the texture tender rather than dense.
- Baked version: bake at 400°F for 15 to 18 minutes, flipping halfway through.
- Gluten-free version: substitute the panko with a gluten-free breadcrumb or crushed rice crackers.
- Storage: refrigerate cooked patties in an airtight container for up to 3 days, or freeze cooked and cooled patties in a single layer then transfer to a freezer bag for up to 2 months.
- Reheating: reheat in a skillet over medium heat for 2 to 3 minutes per side to keep the crust crisp, or in the oven at 350°F for about 10 minutes. Avoid microwaving if possible.
- Make-ahead: the mixture can be prepared up to 24 hours in advance and kept covered in the fridge; this actually helps the patties hold together even better once cooked.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These tuna patties have earned a permanent spot in my weeknight rotation, and I think they will earn one in yours too.
They are quick, budget friendly, and endlessly adaptable to whatever you have in the fridge.
Give this recipe a try soon, and let me know in the comments how your patties turned out.
If you loved them, share this recipe with a friend who could use an easy weeknight dinner idea.
Recommended:
- Crab Rangoon Recipe
- Shrimp Cocktail Recipe
- Seafood Chowder Recipe
- Salmon Chowder Recipe
- Potato Salad Recipe
