Tuna Patties

These lemony Tuna Patties are the protein-rich, satisfying, and a economical lunch you’ll turn to again and again. They have a beautifully browned crisp exterior and flaky, tender interior, featuring well seasoned flavor throughout.

Humble canned tuna patties (AKA “tuna cakes”) are the dish to make when you don’t know what to make and don’t have many ingredients on hand.

They are near effortless, adaptable, inexpensive, and yet full of flavor. These easily surpass expectations, far beyond what we have in mind when we think of canned tuna.

Plus they pair well with a wide variety of things. Toast and cheddar (I love them with sourdough), buns, orzo and other pastas, lettuce wraps, rice, mashed potatoes, cucumber salad, green salad, creamy coleslaw, or fries (like the fish and chips duo).

I recommend planning on two per person for a heartier more filling serving, but if you have several sides to pair with it then one will suffice. Serve them warm for the ideal texture and top with a spread like tzatziki for yet another upgrade if you’d like.

Tuna Patties Recipe Ingredients

Canned tuna in water: You can use chunk or solid canned tuna. I don’t recommend tuna in oil with this recipe unless you adjust the mayo added so it’s not overly greasy.

Panko bread crumbs: These are a Japanese bread crumb, I like them because they don’t have lots of additives like standard store-bought bread crumbs. I also love using quick oats in this recipe in place of panko. Gluten free bread crumbs will work as well.

Egg: This is a key ingredient for binding the patty ingredients and holding them together.

Mayonnaise: Added for moisture and rich flavor.

Dijon mustard: Just a tiny dash is used as a little goes a long ways, it adds a hint of background flavor.

Lemon: You’ll use both the zest and some juice. You can also save the extra lemon, and cut into wedges for serving.

Green onion: This adds a great boost of fresh flavor.

Fresh parsley: Another additional boost of freshness.

Salt and black pepper: Key ingredients to enhance the overall taste of each ingredient.

Olive oil: Needed for frying the patties. Avocado oil or refined coconut oil will work well also. You can use more as needed.

How to Make Tuna Patties with Canned Tuna

Blend patty ingredients to a mixing bowl: In a medium mixing bowl using a fork stir together drained tuna, panko, egg, mayonnaise, dijon mustard, lemon zest, lemon juice, green onion, parsley and salt and pepper to taste. Blend together until evenly combined.

Rest mixture: Cover bowl and transfer mixture to the fridge, let rest 30 minutes or up to 1 day.

Heat pan: Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

Form tuna patties: Shape tuna mixture into 4 patties about 3 to 3 1/2-inches each (note if the mixture is runny you can mix in a little more panko, it should be fairly damp though for a moist interior).

Pan fry tuna patties: Use a thin metal spatula to transfer tuna patties to skillet. Once you place them down, use the spatula to press the patty down to get good even contact with the skillet. Let cook until golden brown on bottom, about 3 to 4 minutes.

Carefully turn and cook opposite side until golden brown about 3 to 4 minutes (add a little more oil if needed for second side).

Finish as desired: Serve plain, with lemon wedges, or a spread such as tzatziki, aoili, or a seasoned mayo.

Helpful Tips for the Best Tuna Cakes

Let mixture rest: Patties hold together much better if you let the mixture rest in the fridge for 30 to 60 minutes before frying.

Use an adequate amount of bread crumbs: If mixture seems overly wet add a few extra tablespoons of panko bread crumbs.

Add fat: For flavor and moisture include mayonnaise with the patty mixture. Or try another fat such as sour cream, softened butter, hummus, or mashed avocado.

Brown nicely: Pan fry over medium-high heat for good browning. When placing the patty use a spatula to press and flatten the patty for even contact and the best browning across the entire surface. Let patties to rest undisturbed in skillet on each side for a nice crust.

Finish with a spread: For more flavor and richness top with a spread such as tzatziki, lemony mayo, a spicy mayo, hollandaise, or aioli.

Storage and Reheating

Tuna patties are best the day they are made, leftovers can however be stored in the fridge in an airtight container up to 3 days once cooked.

Reheat in a skillet over medium heat with a bit of olive oil. Cook on each side until warmed through.

Or warm in a 350 degree oven on a baking pan until warmed through.

Possible Substitutions for Tuna Cakes

Egg free: To make these egg free I recommend using commercial egg replacer such as Bob’s Red Mill, plus a vegan mayonnaise, then add additional bread crumbs if needed if mixture is overly wet.

Alternate herbs: These will also be great with dill and chives in place of parsley and green onion (use half the amounts).

Dried herbs: If you don’t have fresh herbs on hand dried will suffice. Just use 1 1/2 tsp dried parsley and 1 tsp dried chives or 1/2 tsp onion powder.

Bread crumbs: In place of panko you can use regular bread crumbs (homemade dried or store-bought), gluten free bread crumbs, quick oats or rolled oats that have been slightly blitzed in a food processor.

Protein: In place of tuna try these with canned salmon or shredded and finely chopped cooked chicken breast.

Mayonnaise: You could make them instead with sour cream or softened butter and more bread crumbs.

Healthier option: Replace mayonnaise with plain Greek yogurt and quick oats.

More Tasty Tuna Recipes to Try

• Tuna Pasta Salad
• Tuna Melt
• Avocado Tuna Salad
• Tuna Pasta
• Tuna Salad