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You know those nights when you stare into the pantry, willing something delicious to appear? That’s how my love affair with tuna patties began—right there in my tiny apartment kitchen, armed with nothing but a couple cans of tuna and a serious craving. Now, these crispy little wonders are my go-to when I need something quick,, and, and downright satisfying.
Growing up, my grandma would whip up fish cakes with whatever she had on hand, and I’ve carried that spirit into my own cooking. What I love most about tuna patties? They’re endlessly adaptable, always crispy, and ready in under 20 minutes. Whether you’re serving them on buns like burgers or with a big squeeze of lemon, they never disappoint. Trust me, once you try this recipe, you’ll keep coming back to it—just like I do!
Why You’ll Love These Tuna Patties
Let me tell you why these tuna patties have become my weeknight superheroes. First off, they’re ridiculously easy—we’re talking pantry staples mixed together in one bowl. But the real magic happens when they hit the pan and turn gloriously golden and crisp on the outside while staying tender inside. Here’s what makes them special:
- Pantry rescue: Two cans of tuna and basic ingredients you probably have right now
- 20-minute magic: From bowl to plate faster than pizza delivery
- Budget bliss: Feeds a family for less than $5 total
- Crispy perfection: That satisfying crunch gives way to flavorful, moist centers
- Shape-shifter: Serve them fancy on salad or casual on buns—they always work
My favorite part? That moment when you flip them in the pan and see those beautiful browned edges. Pure kitchen happiness!
Ingredients for Tuna Patties
Here’s everything you’ll need to make these crispy little wonders. I’m a stickler for using the right tuna—solid white albacore packed in water gives the best texture. And don’t skip the Dijon! It adds that special zing my grandma always insisted on.
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- 2 cans (5 oz each) tuna – drained well (press it with a fork to get all that liquid out)
- 1/2 cup breadcrumbs – I like panko for extra crunch, but regular works too
- 1 egg – our binder that holds everything together
- 2 tbsp mayonnaise – makes them wonderfully moist
- 1 tbsp Dijon mustard – the secret flavor booster
- 1/4 cup onion – finely chopped (red or yellow both work)
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- 1 tbsp lemon juice – fresh squeezed makes all the difference
- 1/4 tsp black pepper – freshly ground if you’ve got it
- 2 tbsp oil – for frying (I use avocado or vegetable oil)
See? Nothing fancy—just good, simple ingredients that come together beautifully. Now let’s get!</p!
How to Make Tuna Patties
Alright, let’s get these golden beauties cooking! I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way. Follow these steps, and you’ll have perfect tuna patties every single time.
Step 1: Mix the Ingredients
First, grab that big mixing bowl—no fancy equipment needed here! Dump in your drained tuna and break it up with a fork. Now add everything else: breadcrumbs, egg, mayo, Dijon, onion, lemon juice, and pepper. Here’s my golden rule: mix just until combined. Overworking the mixture makes tough patties, and nobody wants that! It should hold together when you pinch it, but still look a bit shaggy.
Step 2: Shape the Patties
Now for the fungettinggetting your hands dirty! Divide the mixture into 4 equal portions (I use an ice cream scoop for perfect portions). Gently form each into a patty about 1/2-inch thick. Pro tip: make them slightly thinner in the center—they’ll puff up evenly while cooking. If the mixture feels sticky, wet your hands lightly with water.
Step 3: Cook to Perfection
Heat your oil in a skillet over medium heat—you’ll know it’s ready when a breadcrumb sizzles. Carefully add the patties (don’t crowd them cook for cook for 3-4 minutes per side until they’re that gorgeous golden brown we’re after. Listen for that satisfying sizzle! For baked versions, pop them on a parchment-lined sheet at 375°F for 15-20 minutes—they won’t get as crispy but still taste amazing.
See? Simple as can be. Now let’s talk about how to make these even better…
Tips for the Best Tuna Patties
After making hundreds of these patties, I’ve picked up some game-changing tricks First First, chill your mixture for 10 minutes before shaping—it helps them hold together better. Fresh herbs like dill or parsley take the flavor to another level (my grandma always added a handful). And here’s my secret: a splash of hot sauce in the mix gives them a nice little kick without being spicy.
If your patties seem too wet, add more breadcrumbs a tablespoon at a time. Too dry? An extra teaspoon of mayo does the trick. And always, always pat your tuna dry—that extra moisture is the enemy of crispy perfection!
Serving Suggestions for Tuna Patties
Oh, the possibilities tuna pat tuna patties are like culinary chameleons—they adapt to whatever mood you’re in. My absolute favorite way? Slap them on a toasted bun with crisp lettuce, tomato, and a swipe of tartar sauce. But when I’m feeling fancy, I’ll drizzle them with lemon-dill yogurt sauce and serve over a bed of arugula. Here are my go-to serving ideas:
- Classic burger style – soft buns with all the fixings
- Salad topper – perfect over mixed greens with lemon vinaigrette
- Breakfast twist – top with a poached egg for brunch
- Appetizer bites – make mini patties with rem for for dipping
Honestly? They’re even delicious cold straight from the fridge—not that I’d know from personal experience or anything…
Storing and Reheating Tuna Patties
Here’s the good news—these tuna patties actually taste amazing leftover! Store cooled patties in an airtight container in the fridge for up to 3 days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer bag (they’ll keep for 2 months).
To reheat, I swear by my trusty toaster oven—5 minutes at 375°F brings back that perfect crispness. The microwave works in a pinch (about 30 seconds), but they won’t stay as crispy. Pro tip: add a spritz of oil before reheating to revive that golden crunch!
Tuna Patties Variations
One of my about tuna about tuna patties? They’re like a blank canvas waiting for your personal touch! I’ve experimented with dozens of variations over the years—here are my absolute favorites that still stay true to the spirit of the original recipe.
For a cheesy twist, fold in 1/4 cup shredded cheddar or crumbled feta before shaping. Spice lovers should try adding 1/2 tsp smoked paprika or a pinch of cayenne. Out of breadcrumbs? Rolled oats make a fantastic substitute (just pulse them in the blender first). My Greek-inspired version with chopped kalamata olives and oregano always disappears fast!
The possibilities are endless—that’s the beauty of this recipe. What will your signature twist be?
Nutritional Information
Just so you know, these numbers can vary based on your specific ingredients and brands—they’re estimates. Each golden tuna patty packs about 180 calories with 16g of protein to keep you satisfied. Not too shabby for something this delicious!
FAQs About Tuna Patties
Can I use fresh tuna instead of canned?
Absolutely! I’ve made these with leftover grilled tuna steaks before—just flake them finely. Fresh tuna gives a meatier texture, but you’ll need to adjust seasoning since canned tuna is already salted. About 10 oz of cooked fresh tuna equals two cans.
How do I make gluten-free tuna patties?
Easy swap! Use gluten-free panko or crushed gluten-free crackers instead of regular breadcrumbs. I’ve even used almond flour in a pinch—just add an extra egg yolk to help bind everything together.
Why do my patties keep falling apart?
Ah, the classic frustration! Make sure you’re draining the tuna well (I press it between paper towels) and chilling the mixture before shaping. If they’re still crumbly, add another tablespoon of mayo or an extra egg white.
Can I bake these instead of frying?
You bet! Baking at 375°F for about 15-20 minutes works, though they won’t get quite as crispy. For best results, brush both sides with oil and use a wire rack on your baking sheet.
What’s the best tuna for patties?
I swear by solid white albacore packed in water—it has the best texture and mild flavor. But chunk light tuna works too if that’s what you’ve got. Just avoid the flavored or oil-packed varieties.
Share Your Tuna Patties Experience
Nothing makes me happier than hearing how you’ve made these tuna patties your own! Did you add a special twist? Maybe your kids gobbled them up? Drop a comment below—I read every single one. And if you snap a photo of your golden creations, tag me on Instagram @SophiasKitchen. Let’s keep the tuna patty love going!
PrintEasy Tuna Patties
Crispy tuna patties made with simple ingredients for a quick and budget-friendly meal.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 patties 1x
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 cans (5 oz each) tuna, drained
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup finely chopped onion
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- 2 tbsp oil for frying
Instructions
- In a bowl, mix tuna, breadcrumbs, egg, mayonnaise, mustard, onion, lemon juice, and black pepper.
- Form the mixture into 4 equal-sized patties.
- Heat oil in a skillet over medium heat.
- Cook patties for 3-4 minutes per side until golden brown.
- Serve warm with your favorite sauce or on a bun.
Notes
- For a healthier option, bake patties at 375°F for 15-20 minutes.
- Use fresh or canned tuna.
- Add chopped herbs for extra flavor.
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg