Tuna Patties

iamwinfred

These tuna patties turn a few pantry cans into a crispy, golden dinner in under thirty minutes. Canned tuna is mixed with egg, breadcrumbs, and bright seasonings, then pan fried until the edges turn deep golden brown for a meal that saves a busy weeknight without feeling like you settled.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine American

Servings servings

Calories 210 kcal

Equipment

Nonstick skillet large
Mixing bowl large
Fish spatula
Measuring cups and spoons
Wire cooling rack
Fork for flaking tuna

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

Instructions

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.

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.

Nutrition

Serving: 1pattyCalories: 210kcalCarbohydrates: 6gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 380mgPotassium: 180mgSugar: 1gVitamin A: 4IUVitamin C: 6mgCalcium: 2mgIron: 6mg

Keyword canned tuna recipe, crispy tuna cakes, easy weeknight dinner, high protein dinner, tuna patties