Hey y’all! If you love a crispy, golden crust with a tender, savory center, these Tuna Patties are about to be your new weeknight hero. They’re pantry-friendly, budget-savvy, and perfect for everything from quick lunches to casual dinners or party sliders. Let’s get cooking!
Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Yield: 8 patties (4 servings)
Why You’ll Love These Tuna Patties
- Quick and easy: from pantry to plate in under 20 minutes.
- Crunchy outside, moist and flaky inside with bold, zesty flavor.
- Flexible: pan-fry, bake, or air fry with equal success.
- Budget-friendly protein that feels special and satisfying.
- Great for meal prep, lunches, sliders, bowls, or salads.
Ingredients for the Best Tuna Patties
- 2 cans tuna, 5 oz/142 g each, drained very well (about 10 oz total)
- 1/2 cup (60 g) panko breadcrumbs (or regular breadcrumbs)
- 1/4 cup (60 g) mayonnaise
- 1 large egg
- 2 tbsp finely chopped green onion (scallions)
- 2 tbsp finely chopped celery (optional but adds crunch)
- 2 tbsp chopped fresh parsley
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice + 1/2 tsp lemon zest
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 2–3 tbsp olive oil or neutral oil, for frying
- Lemon wedges, for serving (optional)
How to Make Tuna Patties (Step-by-Step)
Step 1: Drain and Flake
Drain tuna thoroughly, pressing out excess liquid. Add to a mixing bowl and flake with a fork.
Step 2: Mix the Flavor Base
Add mayonnaise, egg, green onion, celery, parsley, Dijon, lemon juice and zest, Worcestershire, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
Step 3: Bind and Shape
Fold in the panko breadcrumbs until evenly moistened. Scoop about 1/4 cup of mixture per patty (you’ll get 8), then press into 1/2-inch-thick rounds. Chill the patties in the fridge for 10 minutes to help them hold together.
Step 4: Pan-Fry to Golden
Heat 1.5 tbsp oil in a 12-inch skillet over medium heat. Add half the patties and cook for 3–4 minutes per side until deep golden and heated through (fish should reach 145°F/63°C). Repeat with remaining oil and patties.
Step 5 (Optional): Oven or Air Fry
Oven: Preheat to 425°F (220°C). Place patties on a lightly oiled, parchment-lined sheet. Bake 12–15 minutes, flipping at 8 minutes, until golden.
Air Fryer: Preheat to 400°F (205°C). Mist basket and patties with oil. Air fry 7–9 minutes, flipping at 5 minutes, until crisp and heated through.
Notes & Helpful Cooking Tips
- Cook seafood to a safe minimum internal temperature of 145°F; see FDA guidance here.
- For maximum crunch with minimal greasiness, preheat the pan fully and don’t crowd; more on pan-frying technique from Serious Eats here.
- Too wet? Add 1–2 tbsp extra panko; too dry? Mix in 1 tbsp mayo or a splash of lemon juice.
Tuna Cakes Variations
- Mediterranean: Add 2 tbsp chopped capers, 2 tbsp minced olives, and 1 tsp dried oregano; swap parsley for basil.
- Spicy Sriracha: Add 1–2 tsp sriracha and 1 minced jalapeño; finish with a drizzle of chili-lime mayo.
- Gluten-Free: Use certified GF panko or 1/3 cup almond flour; chill patties 15 minutes for extra hold.
Required Kitchen Equipment
- Mixing bowl and fork
- Measuring cups and spoons
- 12-inch nonstick or cast-iron skillet (or sheet pan/air fryer for alternatives)
- Thin spatula or fish spatula
- Parchment paper (for baking)
Storing and Reheating Tuna Patties
Refrigerate: Cool completely, then store in an airtight container for 3–4 days.
Freeze: Freeze on a sheet until solid, then transfer to a freezer bag with parchment between patties; keep up to 2–3 months. Thaw overnight in the fridge.
Reheat: Oven at 375°F (190°C) for 8–10 minutes, air fryer at 350°F (175°C) for 4–6 minutes, or skillet over medium heat 2–3 minutes per side. Reheat leftovers thoroughly (165°F) for best safety and quality.
Serving Ideas & Sides
- Turn them into sliders or burgers with brioche buns, lettuce, tomato, and tartar sauce or lemon-dill yogurt.
- Serve over a crunchy salad with cucumbers, cherry tomatoes, and a squeeze of lemon.
- Pair with roasted potatoes, coleslaw, or a simple rice pilaf; add extra lemon wedges for brightness.
- Dip in sriracha mayo, honey mustard, or garlic-herb aioli.
Pro Tips for Golden Tuna Patties
- Drain well: Waterlogged tuna makes fragile patties; squeeze dry with the can lid or a clean towel before mixing.
- Chill briefly: A 10–15 minute chill firms the mixture so patties flip cleanly and brown better.
- Reheat smart: Leftovers should be heated thoroughly; see USDA guidance on leftovers here.
Tuna Patties FAQ
Can I bake or air fry instead of pan-frying?
Yes! Bake at 425°F for 12–15 minutes, flipping at 8 minutes, or air fry at 400°F for 7–9 minutes, flipping at 5 minutes.
How do I keep my tuna cakes from falling apart?
Drain tuna very well, measure breadcrumbs accurately, and chill shaped patties for 10 minutes before cooking. Flip gently with a thin spatula.
Can I use fresh tuna or canned salmon?
Absolutely. Use cooked, flaked fresh tuna (or even leftover salmon) and follow the same measurements; adjust salt to taste.
